Izakaya Drinks: Sake, Shochu, and Beer Guide

Explore the essential drinks of a Japanese izakaya: sake, shochu, and beer. Learn about styles, serving methods, and how to pair them with classic izakaya dishes.

Stepping into an izakaya in Hong Kong, whether in Lan Kwai Fong, Causeway Bay, or Tsim Sha Tsui, you are immediately faced with a drinks menu that can be as long as the food list. For many newcomers, the array of sake, shochu, and beer can be overwhelming. Yet understanding these three core drink categories is the key to unlocking the full izakaya experience. This article breaks down what you need to know about each, from the rice-polishing ratio of sake to the distillation methods of shochu and the distinct styles of Japanese beer. For a broader look at Japanese food culture in the city, see The Complete Guide to Japanese Food in Hong Kong.

Izakayas are built around shared plates and relaxed drinking. Unlike a formal kaiseki meal, where wine or sake pairings follow a strict order, izakaya drinking is personal and flexible. You order what you like, when you like. But to make the most of it, you need to know what you are drinking. Below we explore each category in depth.

Sake: The Rice Wine of Japan

Sake is brewed, not distilled. It is made from rice, water, yeast, and koji mold. The alcohol content typically ranges from 15% to 20% ABV. In Hong Kong, sake is widely available in izakayas and specialty shops such as Sake Central in Central and Yebisu in Wan Chai. Prices for a 720ml bottle can range from HK$200 for a basic futsushu (table sake) to over HK$2,000 for a premium daiginjo.

Grades of Sake

The quality of sake is largely determined by how much the rice grain is polished. The outer layers of the grain contain fats and proteins that produce off-flavours, so polishing removes them. The percentage of the grain left after polishing is called the seimai-buai (rice polishing ratio). Lower numbers indicate more polishing and generally higher quality. The main grades are:

Junmai, Pure rice sake with no added alcohol. Rice polishing ratio is at least 70% (meaning at least 30% of the grain is polished away). It has a full, rich flavour.
Honjozo, Sake with a small amount of brewer's alcohol added to lighten the flavour. Polishing ratio is at least 70%.
Ginjo, Sake made with rice polished to at least 60%. It is fermented at low temperatures and has a fruity, floral aroma.
Daiginjo, Sake made with rice polished to at least 50%. Extremely fragrant and delicate. Often served chilled.
Junmai Ginjo and Junmai Daiginjo, The same as Ginjo and Daiginjo, but with no added alcohol. These are considered the highest quality.

Most izakayas in Hong Kong will offer at least one Junmai and one Ginjo by the glass (180ml, or go) for around HK$60, HK$120. A Daiginjo might cost HK$150, HK$300 per glass.

Serving Temperature

Sake can be served chilled (reishu), at room temperature (joshu), or warmed (kanzake). Lower-grade sakes like Honjozo are often served warm to mask rough edges. Premium Daiginjo is almost always served chilled to preserve its delicate aromatics. In Hong Kong's hot climate, many drinkers prefer chilled sake year-round. However, during winter, some izakayas such as Izakaya by Kikusan in Central offer a selection of warm sake, typically priced at HK$50, HK$80 per flask (180ml).

How to Drink Sake in an Izakaya

Traditionally, you do not pour your own drink. You pour for others, and they pour for you. When someone pours for you, hold your cup with both hands as a sign of respect. It is polite to take at least a sip before setting the cup down. If you are ordering a bottle, the server may bring a tokkuri (ceramic flask) and ochoko (small cups). You can also order sake by the glass from the bar. For more on ordering etiquette, see How to Order Sushi (though the principles of politeness apply similarly).

Shochu: The Distilled Spirit

Shochu is a distilled spirit, typically 25% to 35% ABV. It is made from a wide range of base ingredients including barley (mugi), sweet potato (imo), rice (kome), buckwheat (soba), and shiso (perilla). Unlike sake, shochu is distilled, which gives it a higher alcohol content and a more pronounced flavour profile. In Hong Kong, shochu is less well-known than sake but is gaining traction. You can find it at izakayas like Roka in Tsim Sha Tsui or Nirasaki in Causeway Bay, where a single shot (30ml) costs around HK$40, HK$80.

Types of Shochu

Shochu is classified by its base ingredient and by the distillation method. The two main distillation methods are:

Single distillation (honkaku shochu), This method retains more flavour from the base ingredient. Most premium shochu is honkaku. It is the type most commonly found in izakayas.
Multiple distillation (korui shochu), This produces a neutral spirit similar to vodka. It is often used in cocktails or mixed drinks. Less common in izakayas.

The base ingredient determines the flavour:

Mugi (barley), Light, smooth, with a mild sweetness. Good for beginners.
Imo (sweet potato), Rich, earthy, sometimes slightly funky. Very popular in Kyushu.
Kome (rice), Clean, mild, similar to sake but with higher alcohol.
Soba (buckwheat), Nutty, slightly grassy. Less common.
Shiso, Herbaceous, aromatic. A niche choice.

How to Drink Shochu

Shochu is incredibly versatile. It can be drunk neat (on the rocks), with water (mizuwari), with hot water (oyuwari), or with soda (sodawari). In Hong Kong, the most common way is on the rocks or with soda. A typical serving is a 30ml shot with ice and a mixer, costing HK$50, HK$100. Some izakayas also offer shochu-based cocktails, such as a shochu highball with lemon. Unlike sake, it is acceptable to pour your own shochu. It is also common to order a bottle (720ml) and share among the table. A mid-range honkaku shochu bottle costs about HK$300, HK$600 in a restaurant.

Shochu pairs exceptionally well with izakaya food, especially grilled items like yakitori, fried foods like karaage, and salty dishes like edamame. The high alcohol content cuts through oil and salt, while the flavour complements umami-rich foods.

Beer: The Everyday Companion

Japanese beer is synonymous with lager. The four major brands, Asahi, Kirin, Sapporo, and Suntory, dominate the market. In Hong Kong izakayas, you will almost always find Asahi Super Dry and Kirin Ichiban on tap. A pint (500ml) costs about HK$50, HK$80 in most izakayas. Bottles and cans are also available, often at slightly lower prices.

Styles of Japanese Beer

While lager is king, there are a few variations worth knowing:

Lager (regular), Crisp, clean, light-bodied. Asahi Super Dry (5% ABV) is the most popular. Kirin Ichiban (5.5% ABV) is slightly maltier.
Dry beer, A subset of lager with a higher attenuation (more sugar converted to alcohol), resulting in a drier finish. Asahi Super Dry is the benchmark.
Happoshu, A low-malt beer-like beverage. Taxed at a lower rate in Japan, so it is cheaper. Often around 5% ABV but with less malt. Not common in Hong Kong izakayas, but you might see it in convenience stores.
Dai-san no biiru (third-category beer), Made from non-malt ingredients like soy protein or corn. Rare in Hong Kong.
Craft beer, In recent years, Japanese craft breweries such as Hitachino Nest, Yo-Ho Brewing, and Kiuchi have gained international recognition. Some upscale izakayas in Hong Kong carry a selection. A 330ml bottle of craft beer can cost HK$60, HK$120.

How Beer is Served

Japanese beer is almost always served ice-cold. In izakayas, the glass is often pre-chilled. The head (foam) is considered important: a good pour should have a head that is about 10-20% of the glass. The foam preserves carbonation and aroma. Some izakayas use a machine that pours the beer in two stages, first to create the head, then to fill the glass. This is especially common with Asahi Super Dry. If you order a bottle, you will usually get a chilled glass and pour it yourself.

Beer is the default drink for toasting. When the group receives their drinks, someone will say Kampai! (cheers), and everyone takes a sip. It is considered good form to look at the person you are clinking glasses with, especially if they are senior or the host.

How to Order Drinks in an Izakaya

In most Hong Kong izakayas, the menu is divided into drinks and food. You can order drinks at any time, but it is customary to order at least one drink when you sit down. Common phrases in Japanese (though English is widely spoken) include:

Birru o kudasai, Beer, please.
Nihonshu o kudasai, Sake, please.
Shochu o mizuwari de, Shochu with water.

If you are ordering a bottle of sake, the server will often ask if you want it chilled or room temperature. For shochu, they may ask how you want it served (on the rocks, with water, etc.). If you are unsure, ask for a recommendation. Most izakaya staff in Hong Kong are trained to guide you. For more on ordering etiquette in Japanese dining, see Omakase Etiquette Guide.

Pairing Drinks with Food

The beauty of izakaya dining is that you can mix and match. However, some classic pairings work particularly well:

Sake with Sashimi and Light Dishes

Clean, crisp sake (such as a Junmai Ginjo) pairs beautifully with raw fish. The sake's acidity and umami complement the natural sweetness of sashimi. For a detailed look at sashimi cuts, see Sashimi Cut Guide. Sake also works with lighter fried foods like tempura, as the carbonation (if slightly sparkling) cuts through the oil.

Shochu with Grilled and Fried Foods

Shochu's higher alcohol content and robust flavours stand up to grilled meats, yakitori, and fried chicken (karaage). An imo (sweet potato) shochu with a plate of kushiyaki (skewers) is a classic combination. The earthy sweetness of the shochu complements the charred, savoury flavours of the meat.

Beer with Everything

Beer is the ultimate palate cleanser. Its crispness and carbonation make it a safe choice with any dish, from edamame to grilled fish to spicy kimchi. In many izakayas, beer is ordered by the glass or pitcher and consumed throughout the meal. It is also common to start with beer and then switch to sake or shochu later in the evening.

Drink Etiquette and Tips

While izakayas are informal, a few customs enhance the experience:

Never pour your own drink, Wait for someone to pour for you, and reciprocate. This applies to sake and beer. Shochu is an exception; you can pour your own.
Keep glasses full, If someone's glass is empty, offer to refill it. This is a sign of attentiveness.
Order in rounds, It is common to order a round of drinks for the table. The person who orders usually pays for that round.
No tipping, Tipping is not practiced in Japan, and most izakayas in Hong Kong follow the same rule. A 10% service charge may be added to the bill, but that is different from a tip. For more on tipping, see Omakase Tipping Guide.

Where to Drink in Hong Kong

Hong Kong has a vibrant izakaya scene. Here are a few notable spots:

Izakaya by Kikusan (Central), Known for its sake selection and modern Japanese dishes. A glass of Junmai starts at HK$70.
Roka (Tsim Sha Tsui), High-end robatayaki with an extensive sake and shochu list. Expect to pay HK$100+ for a glass of premium sake.
Nirasaki (Causeway Bay), Casual izakaya with a focus on shochu. Offers over 20 varieties of shochu by the glass.
Yebisu (Wan Chai), A sake bar and shop. You can taste sake by the glass and buy bottles to take home. Prices range from HK$50 to HK$300 per glass.
Zuma (Central), High-end izakaya-style dining with a sophisticated drinks menu. A bottle of Daiginjo can cost over HK$1,000.

For a broader list of Japanese dining options, see Omakase Hong Kong.

Conclusion

Whether you are a sake connoisseur, a shochu enthusiast, or a beer lover, the izakaya offers something for everyone. The key is to explore. Try a different sake grade each visit, experiment with shochu mixers, and don't be afraid to ask the server for recommendations. The izakaya is a place of discovery, and the drinks are just as important as the food. For more on Japanese food culture, check out The Complete Guide to Japanese Food in Hong Kong.

The Complete Guide to Japanese Food in Hong Kong
Izakaya Food Guide
Omakase Etiquette Guide
Sashimi Cut Guide
How to Order Sushi
Sushi Types Explained