From matcha IPAs to koshu wines, sake making classes and brewery resorts, there’s plenty to try if you know where to look.

Japan’s food is famous everywhere, but the country’s drinks culture is a bit of a hidden gem. There’s a whole world here beyond what you might expect – sake made with generations of expertise, whiskies that rival the best from Scotland, and craft beers that mix Japanese ingredients with international styles.

Japanese brewers, winemakers and distillers take their craft seriously but keep it interesting, bringing together everything from natural ingredients to some really inventive brewing methods. The drinks scene is worth exploring on your next Japan trip if you’re looking to try something both familiar and completely new. 

Below, we explore Japan’s major drink categories, the iconic brands to seek out, and the unforgettable places to try them. 

Craft beer: new flavours and forms

While Japan’s beer love began in the late 19th century, its craft beer revolution is much younger – and explosively popular. It all kicked off with Echigo Beer Co, Japan’s pioneering microbrewery founded in Niigata Prefecture in 1994. Since then, Japan’s craft beer scene has expanded rapidly, thanks to loosening brewing laws and a bold generation of brewers who mix Japanese ingredients with global styles, creating an array of unique beers. Matcha IPAs, citrusy ales using sake yeast, you name it – they brew it.

Among the standouts are Hitachino Nest, known for its distinctive Red Rice Ale, and Baird Beer, which has developed a loyal following for its reliably good brews and stylish taprooms around Japan. Japanese brewers take pride in their small-batch creations and emphasis on design, turning simple beer cans into something approaching collectible works of art.

For a taste of Japan’s microbrew culture, head to the taprooms and bars of Nagano Prefecture, Japan’s craft beer heartland, or to Yokohama’s Thrashzone, which specialises in metal music and “extreme” beers. Craft beer festivals like the annual multi-city BeerFes are a fantastic way to explore the diversity and creativity of Japanese small-batch brewers.

Japanese whisky: mastering the craft

Japanese whisky has a serious global reputation, but it had a humble start. Whisky-making was brought to the country by Masataka Taketsuru, a young man from a family of sake brewers who went to Scotland in the early 1900s to learn the trade from the source. When he returned to Japan, he arrived not only with the skills but also a vision that eventually gave rise to Japan’s entire whisky industry.

Japanese whisky is often compared to Scotch, but it’s not quite the same: it’s generally lighter, with a cleaner, less peaty taste. A good place to get educated about the differences is at Taketsura’s own Nikka Distilleries in Hokkaido or Miyagi Prefectures. They offer tours and tastings, giving you a sense of the work that goes into each bottle.

Looking for something a bit more cutting-edge? Try Kanosuke Distillery in Kagoshima, part of the newer generation of Japanese whisky. The warmer, subtropical climate of the southern Kyushu island gives the Kanosuke whisky a unique character, or at least one you’d certainly never find in the highlands of Scotland. It’s a contrast that shows how Japanese distillers are experimenting within the whisky tradition, often using local resources to adapt their methods.

If you want to try a range of Japanese whiskies, finding a good specialty bar is often the best option. Tokyo’s Bar High Five is one of the most recommended establishments – it’s small and low-key but has a great selection of hard-to-find whiskies. Plus the bartenders really know their stuff and can guide you through the different styles. For a scenic whisky escape, head out of town to the mountain forests of Yamanashi Prefecture for a tour of Hakushu Distillery, part of the massive Suntory drinks empire. 

Sake: Japan’s soul in a bottle

Sake is more than just a drink in Japan – it’s a symbol, a tradition, a way of life. Hundreds of years since its production began, this rice-based brew remains woven into Japanese cultural rituals and celebrations. Each sake is shaped by its local terroir, from rice varieties to water sources. Niigata Prefecture is one of Japan’s top rice-producing regions – and also a famous sake region, renowned for its crisp, dry brews. If you’re in Kyoto, be sure to visit the Fushimi sake district where they’ve been crafting sake since the 17th century, using the famously soft water from the area’s underground springs.

Around the country, visitors can tour traditional breweries, or kura, to witness the meticulous, seasonal brewing process, often preserved across generations. The Official Travel Japan site has plenty of information about kura tours; if you want a one-stop sake shop, Niigata’s Gokaibishi Sake Brewery Resort, in a beautifully restored Edo-period brewery, is both a museum to sake and an immersive tasting experience. Want to go deeper? Nagano’s Kurabito Stay lets guests live as apprentice brewers, learning the sake-making craft firsthand. Some renowned sake labels to sample include Dassai, known for its refined daiginjo sake, and Gekkeikan, which has been producing sake since 1637. For the best selection, head to a sake-specialty bar like Sake Market or Wasake in Tokyo, where staff can guide you through sakes from smaller, family-run breweries.

Japanese wine: A young but flourishing industry

Yes, Japanese wine exists – and its reputation is growing fast. Though relatively new to the global stage, Japan has quietly been producing wine for over a century, with a focus on grapes like koshu, a native variety with a crisp, delicate flavour that pairs beautifully with Japanese cuisine. Home to Mt Fuji, Yamanashi Prefecture is the heart of Japan’s wine industry, producing some of the country’s finest whites and light reds. Grace Winery, a key player, is famed for its award-winning koshu wines, whose light body and balanced acidity have drawn praise on the global stage.

Up north in Hokkaido, Japan’s largest wine-producing region by volume, the Central Otago-like climate – extreme temperature differences, low humidity – has proven ideal for pinot noir. Hokkaido vineyards like Domaine Takahiko and Hakodate Winery produce celebrated pinots with an earthy, complex profile. Some vineyards, such as Katsunuma Winery, offer English tastings, making them accessible to international visitors curious about this burgeoning part of Japan’s drinks culture.

Shochu and awamori: traditional spirits of Japan

Beyond sake and whisky, Japan has a deep tradition of distilled spirits. The most famous lesser-known spirits are shochu and awamori, both of which hold unique roles in Japanese culture. Shochu, distilled from ingredients such as sweet potatoes, barley and rice, has a deep, earthy flavour unlike most spirits, typically enjoyed with hot water to enhance its subtle aromas. Kyushu, the southernmost of the four main islands, is Japan’s shochu heartland, where family distilleries have been refining recipes for centuries.

Awamori is Japan’s oldest distilled drink. Like champagne or ouzo, awamori has protected status – it can only be produced on the isolated island of Okinawa. Awamori is made from koji-fermented indica rice and often aged to mellow its intense character. If you ever find yourself in Okinawa, book a tour of Zuisen Distillery, where you’ll see the production process firsthand, or stop by a local izakaya for a cup or two, traditionally served with water to temper the spirit’s strong flavour.