Originally posted November 14, 2019
Reposted March 15, 2022

All About Japan’s Tasty Beverage: Chu Hi.

Decades before the U.S.’s recent obsession with hard seltzer, Japan has been delighting its people with chu hi, or shochu highball. Here is a beginner’s guide to this refreshing and delightful local beverage:

Shochu Highball, locally known as Chu Hi

In Japan, highball is a drink that combines hard liquor with carbonated water. Typically that hard liquor is whisky. In izakaya bars, the drink menu often includes shochu highball which uses the local shochu liquor with carbonated water and a freshly squeezed fruit like lemon or grapefruit.

In convenience stores, and even vending machines, you can find a wide variety of canned shochu highballs, locally known as Chu Hi.

While traditionally made with shochu and lemon-flavored carbonated water, today you can find variations made with vodka. In recent years, there has been a surge of seasonal fruit flavors including grape and peach during the summer months and apple and strawberry during the winter months.

Aside from its refreshing fruit flavors, one of Chu Hi’s biggest appeal is its low alcohol content, as low as 3% ABV. This low percentage takes into account drinkers who have a low tolerance for alcohol yet still want to imbibe safely.

Those that want the crisp drink with more alcohol can find cans with varying percentages, from 3 to 12% ABV. The percentage is clearly written on the front of the can.

 
 
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