Almond milk sales in 2025 reached approximately 32.5 billion yen, up 44% year on year and a record high. The Almond Milk Laboratory announced the figures on March 19.
Compared with 2013, when almond milk first went on sale in Japan, its sales value has expanded roughly 20-fold and sales volume about 28-fold, to approximately 70,000 kiloliters.
Growing health and beauty consciousness is behind this trend. The Almond Milk Laboratory believes that “its functional aspects—such as the antioxidant value of vitamin E, as well as low calories and low carbohydrates—are being recognized and linked to everyday needs such as protection from ultraviolet rays, body-shape management, and fatigue care.”
At the “Almond Milk Menu Presentation for the Three Major Spring and Summer Concerns,” held in Tokyo on April 17, registered dietitian Maki Shibata said, “Almond milk is a plant-based beverage made from almonds and water. It allows you to consume the nutritional components of almonds, which are said to be beneficial for beauty and health, in their entirety.”
She also noted that almond milk—made by finely crushing almonds into a liquid—is more than twice as digestible as whole almonds. “Plant cells have rigid cell walls surrounding the cell membrane. Almond nutrients are inside the cells, and by crushing and breaking down those rigid cell walls, the nutrients within can be absorbed sufficiently,” she explained.
At the presentation, almond-milk menu items suited to skin care, body care, and energy care were introduced.
From May 1, the Thai restaurant “CHOMPOO,” on the fourth floor of Shibuya PARCO in Shibuya, Tokyo, will sell six almond-milk menu items in collaboration with the Almond Milk Laboratory: “Almond Milk Green Curry,” “Almond Milk Khao Yam,” “Almond Milk Khao Soi,” “Almond Milk Tom Yum Goong,” “Almond Milk Bavarois,” and “Almond Thai Milk Tea.”
