50 Japanese Drinks: Most Popular Beverages in Japan

Japan is known for its cuisine, but its drink culture is just as layered and expressive. From centuries-old tea rituals to vending machine exclusives and meticulously crafted spirits, Japanese drinks reflect the country’s balance of heritage and innovation.

Across the country, Japanese beverages shape daily life in subtle but fascinating ways. A chilled bottle of green tea on a summer afternoon. A canned coffee from a vending machine before work. A citrusy cocktail shared at an izakaya. A quiet bowl of matcha prepared with care. These moments reveal why popular drinks in Japan are more than refreshments. They are cultural touchpoints.

Whether you’re looking for Japanese drinks or want to explore iconic alcoholic staples, this guide covers the most popular Japanese drinks.

Consider this your sip-by-sip roadmap through Japan.

Japan is a country where both the traditional and the modern exist in tandem. This is an aspect of the culture that can also be seen even when we look at what people drink in modern Japan. We start with perhaps the most important and famous Japanese drink of all, the humble green tea.

Green tea first originated in China and legend states that the first green tea seeds were brought to Japan by two Buddhist monks, Saicho and Kukai, in the early 9th century. The first place green tea was cultivated was Saga prefecture, in Kyushu. These seeds were then planted in Uji, near Kyoto, which then became the birthplace of Japanese green tea culture (celebrated today with Uji matcha) in Japan.

Today, there are about 20 different variations of green tea that exist in Japan. The green tea flavor has also become a symbol of the country and can be found in everything from Kit Kats to soap!

However, nothing truly embodies the importance of green tea to Japanese culture more than the traditional tea ceremony, chado (茶道) or "the way of tea." This ritual with Zen Buddhist origins, which uses the matcha tea variation of green tea, has come to represent Japanese culture to the outside world and is all centered around the presentation and enjoyment of the humble beverage. 

Green tea enjoyed in bottles for daily drinking is usually the sencha variety, which is made by brewing the leaves as usual. Other popular forms of brewed green tea include rokucha and high-end gyokuro. Matcha tea is different – while made from green tea leaves, matcha is a whole leaf, ground so that it can be consumed whole rather than being steeped.

Browse tea farm tours in Japan.

Hojicha (roasted green tea) is somewhat of an acquired taste for many drinkers. Roasting green tea leaves at a high temperature to create a nutty, toasted flavor that’s instantly recognizable and lower in caffeine. It isn’t as bitter as some Japanese teas, has a light golden color, and can be a great way to cool down during the hot summer months. Like matcha, hojicha is popular for desserts and lattes as well.

Genmaicha means “brown rice tea” in Japanese. It consists of green tea mixed with popped brown rice. It has a uniquely nutty, earthy flavor. In the past, it was often drunk by people who were fasting for religious reasons, helping to stave off feelings of hunger between meals. 

It was also known as the “people’s tea” since the inclusion of brown rice meant fewer green tea leaves were used in the brewing process, reducing the overall cost of each drink. This was ideal for people of the lower classes of less affluence.

Oolong tea, or uroncha, as it’s known in Japan, is another popular type of tea served and sold throughout the country. With its distinctive flavor, it is often used as a palate cleanser between dishes or alcoholic beverages to prepare the stomach and taste buds for new flavors to come. 

Mugicha, or Japanese barley tea, is another of Japan’s many variations of tea. It is made from roasted barley grains, lending it a roasted flavor with a touch of bitterness, as if drinking bread.

Although it can be served hot or cold, mugicha has become the unofficial drink of the Japanese summer, served cold to combat the stifling heat.

No, not that kombucha! The Western version that you may be more familiar with is made with a mix of fermented tea, bacteria, and sugar. The Japanese version is entirely different – savory instead of sweet.

Rumored to have made its way from China to Japan in 220 B.C., Japanese kombucha comes from kombu (seaweed or kelp) and cha (tea). Mixing hot water with dried seaweed for a savory, salty drink, this is traditional kombu-cha.

One of Japan’s more seasonal teas, sakura cherry blossom tea embraces the pink hues of spring’s famous flower while creating a light, floral taste. The flavor itself may not be life-changing, but drinking a sakura tea while sakura petals fall around you does feel like the ultimate feel-good vibe.

For an experience that's every bit as pretty in pink, join an afternoon tea in Tokyo!

Yuzu tea is a winter favorite in Japan. It can be made in several ways. One method is to squeeze the juice of a yuzu into hot water for a calming, citrusy beverage.

Another involves the finely sliced yuzu peel mixed with honey or sugar, a combo that’s hard to beat during the winter. The high levels of vitamin C are an added bonus during this time, too. Homemade lemon and yuzu syrups have been used as a pick me up for everything from cold season to sporting events and have a long, cherished history as a home-made drink.

Fun fact: Japanese yuzu is actually used in many drinks, dishes, sauces, and even baths in Japan!

Here’s one that you might not have tried if you’ve never spent New Year's Day in Japan! Ofukucha, translated as “good luck tea” or “good fortune tea,” is a traditional Japanese tea that’s made with green tea, pickled plum, and dried kelp.

It is drunk at this time of year to attract good luck, health, and prosperity for the year ahead. 

In keeping with the different teas of Japan, another unique drink that is very popular amongst Japanese people is Royal Milk Tea. This blend of English tea (black tea, like Assam or Darjeeling) is brewed and then a healthy measure of milk is added.

This can then be sweetened with either milk or honey to taste. This is a drink that can be enjoyed either hot or cold and is a year-round favorite.

Originally an imported drink from Taiwan, bubble tea has now become a massive hit, particularly amongst the younger generations. In its original incarnation, this tea is milk tea (not dissimilar to Royal Milk Tea) that can be made with black, oolong, or jasmine tea leaves, with added tapioca balls. The tea is usually served sweetened with sugar.

Check out our blog post 6 Bubble Tea Shops in Tokyo to read more about the bubble tea craze in Japan!

While Japan may be seen by many as the nation of green tea, make no mistake, Japan is also a coffee drinker's paradise. The most popular drink in the world after water, coffee can be found absolutely everywhere in Japan, from convenience stores and vending machines to tiny shops run by coffee purists who sell some of the most expensive and rare coffee beans in the world.

Visitors to Japan should not miss the opportunity to sample a cup of one of Japan’s drip coffees, which is one of the preferred methods of brewing across the country. Siphon coffee is another quintessential brewing style that finds a home in kissaten coffee shops.

Kansai in particular is notable for its coffee culture. Kyoto and Kobe are the old-fashioned coffee cities in Japan, while Tokyo is the place to be for experimental beans and espresso.

To get your caffeine fix, check out these Tokyo cafes and roasteries with killer coffee! 

Coffee may have already made an appearance on this list, but canned coffee deserves a spot all of its own. For starters, you’ll find them in all vending machines — chilled in spring and summer, hot in fall and winter — and in all kinds of flavors and strengths, from strong black to creamy and sweet.

A black sesame latte is the effortlessly Instagrammable monochrome drink of the moment, combining the rich, nutty flavor of sesame paste with creaminess of milk to create a relaxing, caffeine-free alternative to your usual latte. For first-time drinkers, you may notice a slightly gritty texture, but this becomes part of the charm once you get used to it. Sesame is thought to be a beautifying ingredient and part of the “mago wa yasashi” diet that promotes longevity and wellness. So go on, drink up!

An absolute favorite amongst young Japanese high school students, melon soda is widely available and is a particular treat at karaoke bars and other places where students congregate! For a particularly decadent twist, add a scoop of vanilla ice cream for a melon soda float. “Adult melon soda” with a twist of shochu or midori are the perfect grown up treats.

Calpis Soda is the carbonated version of the popular Calpis, known as Calpico in other countries. Bringing Calpis’ unique, yogurt-esque flavor to fizzy drinks, this is perfect for those travelers who want to try Calpis but don’t really enjoy still drinks. The bubbles make it feel like an entirely different drink!

A fizzy, lemon-flavored drink that’s packed with vitamin C, C.C Lemon is a popular soda available in many vending machines and konbini in Japan, perfect for a refreshing energy boost on your way to your next attraction.

Fun fact: CC Lemon is often associated with The Simpsons as they are featured in many C.C Lemon commercials! 

First sold in Japan in 1884, Mitsuya Cider is a long-standing staple in many Japanese homes. Despite “cider” being in the name, this popular drink is not an alcoholic beverage, nor does it taste like apples. With a flavor that’s somewhere between the sweetness of lemonade and the dry aftertaste of soda water, it’s enjoyed over ice or as a mixer in a cocktail. Think of it like the Japanese answer to lemon-lime default “soda”.

Much like many countries around the world, Fanta has Japan-specific flavors that you’re sure to miss once you get home. Japanese plum, white peach, lychee, Muscat grape, and so many more fizzy flavors worth getting your hands on!

Japan also has Fanta Premier, a more premium version of the classic soda with an extra infusion of fruit juice extract and even fruit rinds, including Fanta Lemon, Fanta Apple and Fanta Peach.

A summer favorite that is available at all matsuri (festivals) and is one of the most uniquely Japanese drinks on this list (despite first being introduced to Japan by a Scottish pharmacist during the Meiji era).

Ramune is a carbonated soda that comes in a variety of different flavors and is served in its distinctly-shaped glass bottle for a refreshing summer treat. Sometimes referred to as "marble soda" abroad, to open this beverage you must push the marble that seals it into the narrow neck of the bottle. While it's sold in Asian grocers abroad, ramune is more of a special occasion drink in Japan, enjoyed at picnics and matsuri.

In the summer months, Japan can be punishingly hot and humid, so it is important to stay hydrated! Pocari Sweat is the drink (with a somewhat off-putting name) that will help you do just that! Strange name aside, Pocari Sweat is in fact a non-carbonated isotonic sports drink that contains important minerals and electrolytes that keep you hydrated and well-supplied with nutrients. The drink is available in convenience stores across Japan and is a favorite with athletes and sports teams.

A must-have during Japan’s summer months, and really any time you plan to exert yourself, Aquarius is up there with Pocari Sweat as the go-to hydration for replacing the minerals lost when sweating. It’s low calorie, includes amino acid and citric acid — both important for retaining muscle during exercise — and has a subtle, sweet flavor that most people can enjoy. Similarly, a competitor called Green DaKaRa is used to replenish electrolytes as a sports drink.

Named after the “the sound of satisfaction a grown-up makes when they down a glass of beer,” Qoo! is a fruity kids drink with cute packaging and a wide range of flavors, including orange, apple, and white grape juices.

They also offer drinkable jellies in grape, peach, mikan, muscat grape, and apple flavors.

Soy milk, a natural ingredient of tofu that's made by grinding soybeans, has long been an alternative to dairy milk in Japan. It is a beverage that again holds a place of special importance in Japanese cuisine, and is used to make yuba (the skin that forms atop boiled soy milk).

It is also used as the base for a special winter stew called tonyu nabe (soy milk hotpot). However, in recent years the popularity of soy milk as a stand-alone beverage has soared with many flavored options such as banana, sakura, and of course matcha! 

There are even limited-edition flavors such as pudding, chocolate banana, and fruit juice flavored soy milks.

Of course, you can get hot chocolate in almost every country in the world, and Japan is no different. What is different, however, is that you can get warm hot chocolate at vending machines and konbini (convenience stores) during the winter — perfect for warming up in a more indulgent way. Unlike many western hot chocolates that are milk based, a lot of Japanese “kokoa” drinks are more akin to a Yoohoo. These are enjoyed cold or hot depending on the season and are especially popular with students.

As always, Japan has a way of taking things to the next level, so you’ll also find specialty hot chocolates across the country. Here are the best hot chocolate spots in Tokyo, should you be searching the capital for a touch of hot chocolate extravagance.

Amazake is perhaps the most unique drink on this list and has one of the longest histories. This sweet drink is made with fermented rice, and it can be alcoholic or non-alcoholic (but usually non-). Sometimes it is still made traditionally, with the sake kasu that's left over from the Japanese sake brewing process, giving it a delicious tang. Amazake is often approached as a healthy drink and can be enjoyed warm or cold to fortify the body.

It is traditionally enjoyed hot in winter to warm up holiday revelers through on chilly evenings. This drink is also a traditional Japanese New Year's beverage that is offered at temples and shrines during hatsumode.

Learn more about hatsumode and oshogatsu in our article about Japanese New Year traditions!

There are all kinds of vitamin drinks on the shelves at every konbini, ranging from vitamin C-packed lemon drinks to fiber-filled grapefruit and so much more.

Whether you want to wake up, calm down, boost your immune system, or even prevent a hangover from drinking that night, they’ve got you covered.

inJelly drinkable jelly

Similar to Japan’s bountiful vitamin drinks, there are shelves of drinkable energy jellies with similar effects, including increasing energy, fiber, multi-vitamins and more!

One such example of a limited-edition Coke in Japan is the K-Wave version. Released as part of a competition to win tickets to the "K-Wave Concert in Korea," it had a gentle, fruity flavor that offered a fun alternative to the usual Coke Zero. 

While this specific Coke was released as part of a K-pop-related competition, Japan is no stranger to the unique side of cola. Previously released flavors include Vanilla Float, Clear Lime, Coca Cola Plus — which included 5g of fiber in order to earn its government-given title of a “Food of Specified Health Use” — and so many more.

All countries enjoy seasonally exclusive Starbucks drinks (and merch!), but Japan really takes the sakura-flavored cake! From cherry blossom flavors and styles in the spring to summer-inspired melon frappes and festive options in the winter, there’s always something new to drink or add to your mug collection. 

If you like milkshakes more than coffee, you’ll be glad to hear the most seasonal Starbucks drinks are part of the Frappaccino line and contain no coffee at all. They change every 3 weeks or so and sell out fast, but it’s an easy way to get your kicks with seasonal fruit and festive drinks.

Okinawa is famous for many different tropical fruits and vegetables. Perhaps one of the best known is its aloe vera plant, which is cultivated year-round.

The plant contains over 200 active compounds and vitamins and is acknowledged by the people of Okinawa as one of their secrets to long life! Aloe vera juice and aloe yogurt drinks are now among the most popular drinks in Japan and are widely available.

Calpis is a non-carbonated soft drink with a very unique taste (though it is also available as Calpis Soda, the bubbly version). It has a somewhat sweet and milky texture and a light, slightly sour aftertaste, not unlike Yakult. It is a drink that is popular with all age groups and is found throughout the country. Interestingly, Calpis is based on the ancient Mongolian drink airag, which the inventor of Calpis, Kaiun Mishima, tasted during an expedition to Mongolia.

Today a drink that is famous the world over, this probiotic, fermented milk beverage was first invented by the renowned Japanese scientist, Dr. Minoru Shirota in 1935.

This small but mighty drink has been scientifically proven to help maintain a healthy stomach and increase the good bacteria in your system.

Yakult is so popular in Japan that not only does it come in different flavors, but it is delivered from door-to-door and to offices each day and it even has a baseball team (the Yakult Swallows) named after it!

The grandfather of Japanese alcoholic drinks, nihonshu, or sake as it is known outside Japan, is a rice wine that is made from rice, rice koji, and water. It is believed that sake is the oldest alcoholic drink in Japan and there is evidence of sake consumption dating back to the third century!

This is a drink that can be served cold in summer and hot in winter and certainly should not be missed by any visitor to Japan (over the age of 20).

Sake has a huge number of different varieties and regional specialties. You can also find a great number of specialty sake bars that will give you the opportunity to try a wide variety.

The best way to try sake and get to know your preferences is during a sake tasting! Browse Japanese sake tastings in Japan!

Much like the growth of Japanese whisky, Japanese craft beer has also experienced a boom in recent years. There are now many different craft beer pubs dotted around the country that offer some fantastic Japanese interpretations of beers such as IPAs and stouts but also some truly unique Japanese flavors such as beers brewed with sakura or yuzu!

Read all about the must-try beer in Japan in our Japanese beer guide.

In 2014, the world of whisky experienced a shock when, for the first time in history, a Scottish whisky was defeated and a Japanese whisky was named the best in the world. Japan takes its whisky very seriously indeed and this can be seen with the wide and varied selection of local brands available.

For those who are very interested in the process, the major Japanese distilleries also offer guided tours and sampling!  

Umeshu or Japanese plum wine, is a sweet, liqueur with an intense ume taste and a honey-colored look. This alcoholic favorite can be drunk straight but is also delicious when mixed with soda or just a splash of water. For generations, umeshu has been made by households infusing ume in liqueur. It’s a fruity, but just as classic, alternative if nihonshu (sake) isn’t for you. 

You can even make it yourself with the right tools, ingredients and a little patience.

A staple of the izakaya, shochu is a clear alcoholic drink that can be distilled from a variety of ingredients such as sweet potatoes, barley, or rice. Regional variations of shochu can be drunk all over Japan and this is a very popular drink amongst salarymen and women during work parties. It’s actually older than sake and makes for a better mixer. Infamous Strong Zero chu-hai drinks sold in convenient stores are shochu based.

If you want to try one of Japan’s fruity wines without the sour afterness of some plum wines, momoshu peach wine is for you. With its natural sweetness and peachy flavors, it’s delightfully refreshing and doesn’t taste too strong of alcohol.

On the other end of the spectrum, yuzushu is yuzu wine, a tangy, slightly sour drink that makes the most of Japan’s citrus fruit! Said to bring out the flavors of sashimi and seafood dishes, this is one for pairing with Japan’s wealth of omakase sushi menus and fresh seafood. It’s called yuzu wine, but is more often an infusion of other alcohol with yuzu.

A local specialty of Okinawa, Japan's southernmost point, this alcoholic beverage is believed to be one of the oldest distilled drinks in the country. The process involves malting rice until koji — a type of black mold — is created, followed by adding water and yeast before fermenting and distilling. It’s closely related to shochu, but still distinct.

Due to the temperature and climate conditions required for this process, Okinawa is one of the only places to craft this drink, said to have sweet notes of vanilla and caramel.

Cassis orange is a popular choice with the izakaya crowd, offering an easy-drinking alcoholic beverage of Cassis liqueur and orange juice. As you might expect, it mostly tastes like orange juice and is a hit with drinkers who prefer a sweeter option.

The university and college students’ drink of choice, chuhai is a combination of shochu and soda. The most popular variant of the chu-hai is lemon flavor (called a lemon sour, as you'll see below) but there are tons of different flavors available. Chuhai is readily available in all convenience stores but a tastier and more refined variation of the drink can be found in many izakaya and bars where fresh fruit is mixed in. Dare your friends to try shiso and ume, or even wasabi chuhai.

If you prefer to stick with Western spirits, the classic highball is sparkling water with ice and a splash of whiskey. This is one of the two most commonly ordered drinks in a nomikai setting. The average salaryman goes for a highball or a nama (draft beer). Start your drinking party with one of these and you’ll be an instant local.

Another go-to alcoholic beverage for many the lemon sour is a mix of shochu, soda water, and lemon juice. You’ll find this cocktail on pretty much every izakaya menu, along with canned variations at konbini and supermarkets across the country. Refreshing, tangy, and a little bitter!

Adding their own twist on the classic mule, the Tokyo mule blends Japanese alcohol with some form of ginger — ginger ale, syrup, or ground ginger — and the juice of yuzu or lime. If you love ginger ale, you’re going to love this one. It’s not as common in izakaya as you might expect, but look for a Moscow Mule on the menu and this is likely what you will be served.

Similar to Cassis orange, peach oolong is another alcoholic beverage that’s favored by drinkers with a sweet tooth. Mixing peach liqueur with oolong tea, it is both refreshing and dangerously drinkable. This is one of the stars of the nomihodai all-you-can-drink menu for many.

Ending this list with a couple lesser-known drinks, there’s ochawari, combining shochu with green tea. It’s decidedly Japanese by its very nature and a refreshing option for balmy summer nights. 

Another Okinawanspecialty, the shikuwasa sour uses the shikuwasa (comparable to a Japanese lime or calamansi, but not the same) to make a strong, citrus-y beverage. It can be mixed with a sweetener like sugar or honey to create a tangy limeade, or it can be blended with the Okinawan awamori alcohol mentioned earlier for a unique cocktail you may not find elsewhere!

Horoyoi is the canned alcoholic drinks range that keeps on giving, regularly releasing brand-new flavors that suit the season, from grape and peach to Happicle, a nostalgic throwback to an Asian yogurt drink similar to Yakult. 

There’s always a new flavor to try, all of which are only 3% ABV, and they tend to lean towards the sweeter side.

Strong Zero is Horoyoi for those who want to taste the alcohol. It’s sold at 9% ABV and tends to have a much smaller range of slightly sour, bitter flavors, including lemon and lime. You can also find canned highballs

All in all, Japan has a huge variety of different, unique, and wonderful drinks to try. Many of these can be seasonal and completely unique to the region, meaning that for the visitor, there is an endless galaxy of flavors to experience!

Expand your palate. Browse tastings in Japan and become an expert on Japanese sake, whisky, tea, and more! Or, for another deep dive into Japanese food culture, check out these popular Japanese snacks.

While sampling popular Japanese drinks from vending machines and konbiniis fun, experiencing them through guided tastings and cultural workshops offers a deeper appreciation of Japan’s beverage traditions (and some traditional Japanese food too!). 

Few Japanese drinks carry as much cultural weight as matcha, and this tasting session near Asakusa lets you experience it the right way. Hosted by a former Kyoto tea farmer, this intimate workshop goes beyond sipping and into understanding.

You will compare ten varieties sourced from major producing regions across Japan, including Kyoto and Shizuoka. As you taste high qualitymatcha side by side, you will notice differences in aroma, sweetness, and body that most visitors never discover.

After the tasting, you will prepare your own bowl using a traditional bamboo whisk, guided step by step toward achieving that signature frothy finish. The experience ends with a smooth matcha latte and seasonal sweets, offering a refined introduction to traditional Japanese beverages and one of the most popular drinks in Japan.

Book the experience here!

If you want to experience Japanese drinks through the lens of tradition, this nerikiri and matcha class in Kyoto offers something truly special. Set inside a welcoming local residence, this hands-on workshop blends confectionery artistry with tea culture in one unforgettable session.

Under the guidance of a professionally certified instructor, you will craft five seasonal nerikiri sweets, learning intricate shaping techniques that transform simple ingredients into edible art. Alongside your creations, you will prepare fresh matcha and discover how this iconic green tea complements traditional wagashi.

This experience goes beyond sweets. It offers a hands-on look at Japanese culinary craftsmanship and the cultural significance of matcha, one of the most popular drinks in Japan. As you shape nerikiri and whisk tea, you gain a clearer appreciation for the care and technique behind traditional Japanese beverages.

Book the experience here! 

If you think Japanese drinks begin and end with tea, this omakase coffee experience in Fukuoka will happily change your mind. Guided by a personal barista, this reservation-only tasting transforms rare beans into a thoughtfully paced, multi-course journey.

You’ll sample exceptional varieties such as Geisha and Pacamara while exploring how different brewing methods reshape flavor and aroma. From bright, clean filter pours to expressive espresso and velvety milk-based creations, each cup highlights a new dimension of the bean.

Paired with artisanal sweets and delicate Japanese treats, the experience reflects Japan’s precision-driven approach to coffee. It’s a refined way to explore modern Japanese beverages and discover why specialty coffee has become one of the most exciting popular drinks in Japan.

Book the experience here! 

For those curious about the craft behind Japan’s modern spirits, this gin distillery tour in Asahikawa offers a deeper look at one of the rising stars among Japanese drinks. Set in Hokkaido’s pristine landscape, Takasu Distillery showcases how local ingredients shape distinctive flavor profiles.

Guided by the owner, you’ll walk through the production space and learn how botanicals like yuzu peel, cherry blossoms, and sansho pepper transform a neutral spirit into something uniquely Japanese. The tasting session highlights multiple expressions, including the distillery’s signature gin crafted with locally sourced ingredients.

This experience reveals how innovation and terroir influence today’s popular drinks in Japan, offering a refined introduction to the evolving world of Japanese alcoholic beverages.

Book the experience here!

For a deeper connection to Japanese drinks, this Kyoto experience blends craftsmanship and brewing tradition into one immersive day. Before tasting sake, you’ll first create your own wooden cup under the guidance of a skilled artisan, choosing from aromatic woods such as cedar or cypress. The process offers insight into Japan’s attention to detail and respect for materials.

After enjoying a homemade Japanese lunch, you’ll visit a local sake brewery to explore how rice transforms into one of the most iconic Japanese alcoholic beverages. Sampling freshly brewed sake straight from the source adds a new layer of appreciation.

Sipping from the cup you crafted yourself turns this into more than a tasting. It becomes a personal introduction to one of the most enduring popular drinks in Japan.

Book the experience here!