Japanese Drinks Trends: Non-Alcoholic Beer, Highballs and Craft Soda

Zero-alcohol beer, bar-style highballs and spice-laced craft cola show how Japan keeps reinventing the humble refreshing drink.

Published October 26, 2026 at 12:32 PM JST | By Tokyo Paul

Quick answer: Three drink trends stand out in Japan: non-alcoholic beer-taste drinks, which began as a 0.00 percent category in 2009; the whisky and soda highball, revived by Suntory in the 2000s; and craft cola and other small-batch sodas that grew from 2018. In October 2026, Japan's beer-type tax rates also unify at 155,000 yen per kiloliter, according to the Ministry of Finance.

Walk into any Japanese izakaya, convenience store or supermarket and the drink aisle tells a story of constant experimentation. Brewers and soft drink makers have turned beer-style flavor without alcohol, whisky with bubbles and hand-blended cola syrup into everyday choices. This guide explains what each trend is, how it developed, and how visitors can try them with confidence. Product lines change often, so brand names below are examples of the category rather than a shopping list, and anyone with dietary needs should read the label or ask the shop.

Why Japan's drink scene keeps evolving

Japan has a strong culture of seasonal and limited-edition drinks, and shelves rotate quickly. Brewers, distillers and soft drink companies compete on novelty, and a drink that works in one summer may be joined by dozens of cousins the next. That makes the country a lively place to watch beverage trends.

Social habits play a part too. Evening meals out often start with a first drink to share, so having an option that suits everyone, whether or not they want alcohol, makes group dining easier. The three trends below grew in that setting.

Non-alcoholic beer-taste drinks

Non-alcoholic beer-taste drinks are a mature category in Japan. According to Japanese Wikipedia, the law allows drinks sold as non-alcoholic to contain up to 1 percent alcohol, though in everyday use the term usually means 0.05 percent or less, and early products from the 2003 era sometimes contained small amounts. Kirin launched Kirin Free in April 2009 as Japan's first 0.00 percent product of this type, and its success encouraged Asahi and other makers to enter the 0.00 percent market.

Today the category includes beer-style drinks, and also non-alcoholic versions of wine, cocktails, chuhai and sake-style drinks. Suntory's brand pages describe a beer-taste drink called All-Free as zero alcohol, zero sugar and zero calories, and list non-alcoholic highball and lemon sour options as well. Labels vary by product, so a traveler who wants strictly zero alcohol should check the percentage printed on the package, and ask a shop or restaurant if unsure.

The highball: whisky and soda, Japanese style

A highball is simply whisky mixed with soda water, and in Japan it is a cultural staple. According to Suntory's company history, the company opened Japan's first malt whisky distillery in 1923 and soon popularized the highball, which became a status symbol in the 1950s when highball bars and izakayas were popular with urban professionals. After whisky consumption fell in the 1980s, Suntory kept investing and revived the category in the 2000s by presenting the highball as a nostalgic symbol with new drinking experiences.

Part of the appeal is the serving style. Suntory created a mug designed for highballs and a recipe guide for consistent results, and it uses machines that dispense whisky and soda in set proportions, much like pouring draft beer. Canned highballs such as Kaku Highball and Torys also let people enjoy the drink at home, which is why the drink is found in convenience stores and supermarkets as well as bars.

Craft cola and small-batch soda

Craft cola is one of the more recent soda trends. According to Japanese Wikipedia, the term entered Japan in spring 2018, after a craft cola brand from the United States arrived, and Japanese makers soon followed with their own versions. There is no official definition, but a group called the Federation of International Craft Cola, founded in January 2023, sets standards such as mostly avoiding synthetic additives and using whole rather than ground spices.

Most craft colas are sold as syrup that is mixed with soda water, though canned versions appeared later. Typical recipes use around ten ingredients such as cola nuts, cinnamon, cloves, vanilla and mint, and makers often choose sugar or cane sugar over high-fructose corn syrup. The same source reports that larger companies entered the field by 2021 and 2022, and that regional versions appeared in many parts of the country, so visitors may spot a local cola at souvenir shops or cafes.

Ramune and the classic fizzy drink

Alongside new trends sits the classic ramune, a Japanese lemon-lime soda traditionally sold in a Codd-neck bottle with a glass marble. English Wikipedia notes that it was introduced in Kobe in 1884 and is now a symbol of summer, often enjoyed at festivals. Flavors range from the original lemon-lime to melon, peach, yuzu and many others.

Ramune shows how old and new coexist. A festival stall may sell ramune beside a stand that serves craft cola, and a convenience store may stock canned highballs near zero-alcohol beer. For a visitor, trying a classic bottle and a modern one in the same week is an easy way to sense how tastes have changed.

The October 2026 tax change in context

Japan has been adjusting liquor taxes on beer-type drinks in stages, and the Ministry of Finance states that rates for beer-type products unify at 155,000 yen per kiloliter, about 54.25 yen per 350 milliliter can, in October 2026. The ministry also lists a separate rate of 100,000 yen per kiloliter for other sparkling liquors from that month. The reforms began in October 2020 and proceed in three stages.

It is a policy detail, but it is useful background for anyone noticing new products and shifting shelf displays in autumn 2026. Prices on any given day depend on the shop and brand, so no single figure applies everywhere.

How visitors can try these drinks

Convenience stores, supermarkets and department store food halls are the easiest places to browse. Look for the zero-alcohol labeling on beer-taste drinks, the highball cans near other canned drinks, and craft cola in specialty grocery shops or cafes. Izakaya menus often list a highball as a standard item, and many include non-alcoholic options too.

Japan's legal drinking age is 20, and drinks that contain alcohol are labeled with their percentage. Anyone avoiding alcohol for any reason should read labels carefully and ask staff if the details are unclear. Enjoy drinks at a relaxed pace, especially with food, which is how most Japanese meals are shared.

A short wrap-up

Non-alcoholic beer, highballs and craft soda each tell a different story about modern Japan: a response to changing habits, a revived classic, and a creative new wave of small makers. Together they show a drinks culture that values quality, seasonality and choice. Whether you raise a zero-percent glass, a crisp highball or a spiced cola, you will be joining a very Japanese way of enjoying the moment.

Want to go deeper? Tokyo Paul's book 30 Snacks From Japan's Convenience Stores is available on Amazon.

Frequently Asked Questions

Is Japanese non-alcoholic beer really alcohol free?

Not always. According to Japanese Wikipedia, drinks can be sold as non-alcoholic with up to 1 percent alcohol, although in everyday use the term usually means 0.05 percent or less. Many products are labeled 0.00 percent, and Kirin Free was the first of these in 2009. Check the percentage on the package if you want to be sure.

What is a Japanese highball?

A Japanese highball is whisky mixed with soda water, usually served very cold and often in a tall mug. Suntory says it popularized the drink after opening Japan's first malt whisky distillery in 1923, and revived it in the 2000s. Highballs are served in bars and izakayas and sold canned in many convenience stores.

What is Japanese craft cola?

Craft cola is small-batch cola, usually sold as a spiced syrup that is mixed with soda water. According to Japanese Wikipedia, the term spread in Japan from 2018, recipes use ingredients such as cinnamon, cloves, vanilla and mint, and a craft cola federation formed in 2023. Regional makers and larger companies now both sell versions.

Keep Exploring

More guides from Tokyo Paul: Highball Bars and Whisky Cocktails, Chuhai and Lemon Sour: Japan's Fizzy Drinks and Craft Beer in Japan.