Grilling Season: Three Japanese Drinks That Are Perfect for a BBQ
May 18, 2026
BBQ season is finally here! Of course, eating is even more fun when you have the right drink to go with it. That’s why we’re introducing you to three drinks that pair especially well with a BBQ and are typically Japanese.
Japanese Highball
One drink that absolutely everyone in Japan knows is the highball, which is served in every izakaya and is just as much a part of Japan’s drinking culture as sake or shochu. A highball is made by mixing a spirit with soda. In Japan, this almost always means pouring (Japanese) whiskey into the glass. The Japanese highball is super refreshing and a great companion to the intense roasted and smoky flavors that a BBQ has to offer. Our tip for the perfect whiskey for your Japanese highball is Kirin Riku Whiskey.
Recipe:
To make a Japanese Highball, fill a large highball glass with ice, add one-third whisky (40ml), and stir well. Then add more ice and top off the glass with soda. Finally, stir the Highball once more—and really, just once—using a narrow bar spoon. A quick tip: Be sure to use a mixer, such as Thomas Henry, Schweppes, etc., for the soda. Mixers contain much more carbonation than, for example, carbonated mineral water, which helps bring out the spirits’ flavors better.
The Lemon Sour is an izakaya classic; you’re sure to find it on every menu in Japan. It’s incredibly refreshing and very easy to make, consisting simply of shochu, soda, and lemons. A barley shochu like Kofukuro Shochu works especially well as the base, as it brings lovely notes of roasted grain that pair perfectly with the citrus flavors.
It’s also important here to use a highly carbonated soda—a “filler”—to ensure the drink tastes truly great. Regular carbonated mineral water isn’t as suitable. Thanks to shochu’s low alcohol content, a Lemon Sour is also low-ABV and pairs wonderfully with long nights at a BBQ.
Recipe:
- 4 cl Kofukuro Shochu
- 1 organic lemon
- 100–120 ml soda water (such as Schweppes or Thomas Henry)
Preparation:
Squeeze the lemon, pour the juice into a highball glass, add the shochu, and stir for about 20 seconds. Add ice, top with soda water, and gently stir again for a few seconds. Finally, add one or two squeezed lemon peels to the drink.
Ume Spritz
The spritz trend shows no signs of slowing down; spritzes are becoming increasingly popular and creative in restaurants, bars, and even at home. The most Japanese spritz you can whip up is the Ume Spritz. Combined with sparkling wine and soda, it’s simply divine! Our top recommendation for the perfect Ume Spritz is Kaga Umeshu! It’s also delicious if you add an umeboshi to your drink—a wonderful combination!
Recipe:
- 40 mlKaga Umeshu
- 100–120 ml sparkling wine (Prosecco, Sekt, Cava, etc.)
- 20 ml soda water
Pour all the ingredients into a large glass with ice and enjoy. Kanpai!
