A new style of highball—“Sake High,” a sparkling mix of Japanese sake and soda water—is gaining popularity.
Takara Shuzo launched the sake “Sho Chiku Bai Mizuoto,” designed specifically for mixing with soda, through commercial channels in October 2024. It has since been adopted by about 4,000 restaurants and bars nationwide. “Once customers try it, they tell us it’s delicious,” said Hiroko Fujita, Brand Manager of Product Division 3, Planning Section. “By promoting it to restaurants and leveraging social media, we hope to make it a new standard for enjoying sake.”
Developed by the Japan Sake Demand Creation Council—a collaboration between manufacturers and distributors established in April 2024—“Sake High” offers a new way to enjoy sake. Mixing chilled sake and soda in equal parts (1:1) lowers the alcohol content to about half (around 7–8%), creating an easy-to-drink beverage aimed at attracting new consumers.
Regarding the target demographic, Fujita explained, “Many people who don’t usually drink sake still want to enjoy pairing Japanese cuisine—like sashimi or grilled dishes—with the right beverage. By choosing a ‘Sake High’ instead of a regular chuhai, they can experience the flavor of sake and enhance their dining satisfaction.”
“Mizuoto” features a fruity aroma and gentle sweetness derived from rice. When mixed with soda, it becomes a light, refreshing drink with satisfying body despite its lower alcohol content. According to a company survey, 89% of respondents said they would like to drink it again.
Liquor distributor Kakuyasu is also actively promoting “Sake High.” As a member of the Japan Sake Demand Creation Council, the company has selected sakes suitable for soda mixing and proposed them to restaurants. So far, over 1,500 establishments have added “Sake High” options to their menus.
In its own retail stores, Kakuyasu has held consumer campaigns, setting up dedicated “Sake High” sections offering recommended sakes and giving a free bottle of soda water to customers purchasing eligible products.
Ikumi Ohno, Manager of B2B Sales Promotion Planning in the Sales Promotion Planning Department, noted, “From our interviews with restaurants, the repeat rate among those who’ve tried it once is very high. Many customers even order it as a final drink to wrap up after several rounds of sake.”
Recently, Takara Shuzo and Kakuyasu held a tasting event for the media, featuring “Sake High” made with “Sho Chiku Bai Mizuoto” as well as other varieties—such as the fruity Namachozo Sho Chiku Bai Subaru, the richly flavored and well-balanced Tengu Mai Yamahai Jikomi Junmai, and the crisp, cedar-scented Kiku Masamune Junmai Taruzake—demonstrating the diverse flavors achievable with different sake types.