Chūhai is a Japanese alcoholic drink made by mixing distilled shochu with carbonated water and flavorings. It typically has an alcohol content of around 3-9% ABV and comes in various fruit flavors.
How it is made
Traditional chūhai is made by mixing barley shochu with carbonated water flavored with lemon. Modern versions sometimes use vodka instead of shochu. It comes in various flavors including lime, lemon, mandarin, grapefruit, apple, orange, pineapple, grape (especially Kyoho), kiwi, ume, yuzu, lychee, peach, karaage chicken, strawberry cream, and soda cream. There is also an unflavored version meant for mixing into cocktails.
History
The practice of adding umeshu and grape-flavored syrups to shochu existed before World War II. Adding carbonated water to shochu became popular in central Tokyo areas like San'yā in 1955. The drink was initially called 'shochu highball' but later became known as chūhai. The izakaya bar chain in Setagaya popularized chūhai in 1973. In the 1980s, flavored carbonated drinks like Hakusui's lemon-flavored version became popular. Since the 2000s, canned chūhai sales have grown, with stronger versions containing about 9% alcohol becoming available at the end of the decade.
Types and styles
Regional variations exist in chūhai preparation. In Tokyo, chūhai is made with diluted shochu at 20-25 degrees mixed with carbonated water. In some parts of Ehime Prefecture, diluted shōchū is mixed with syrup and called chūhai. Strong Zero is a popular brand of high-alcohol chūhai with around 9% ABV.
How it is served
Chūhai is typically served chilled in cans or bottles. It can be enjoyed neat, with food, or as a base for cocktails. Due to its light and refreshing nature, it is popular as a social drink.
Adapted from the Russian Wikipedia article Тюхай (алкоголь), available under CC BY-SA 4.0.
Well-known brands
- Strong Zero