Drinking in Japan is social, ritualized, and deeply embedded in how relationships are built. Understanding the culture transforms an evening at an izakaya from a simple dinner into a window into Japanese social life.
The First Round Rule
In Japanese group drinking, the first drinks are ordered together and everyone starts simultaneously. The standard: "Toriaezu biru" (ビールとりあえず — a beer to start) is said in unison or near-unison, and nobody begins until everyone has a glass. The toast — Kanpai! (乾杯) — is said while raising glasses, making eye contact with each person in the group, and clinking. Drinking before kanpai is a genuine social faux pas.
Pouring for Others
In Japanese drinking culture, you pour for your companions and they pour for you — you don't pour for yourself. Keep an eye on others' glasses and refill when they're getting low. This mutual attentiveness is a physical expression of social consideration. When someone pours for you, hold your glass up slightly toward them — putting it flat on the table while someone pours is slightly rude. If you don't want more, leave your glass full rather than covering it (covering a glass is an unusual gesture that requires explanation).
Nomikai: The Work Drinking Party
Nomikai (飲み会) — literally "drinking gathering" — is Japan's primary corporate social ritual. Work teams, sports clubs, and social groups hold nomikai several times per year, typically at izakaya with a reserved private room (zashiki), a fixed course menu, and all-you-can-drink for 2 hours (nomihodai, ¥1,500–2,500 extra). The first nomikai of the year (shinnenkai) and year-end party (bonenkai, "forget the year party") are the most significant. Junior employees traditionally arrive early to ensure senior colleagues have drinks and appetizers ready.
Drinking Alone in Japan
Hitori nomi (drinking alone) is entirely normalized in Japan — one of the many ways the culture accommodates solo living without stigma. Standing bars (tachinomi), counter izakaya, and dedicated solo-diner bars all facilitate drinking alone with dignity. The counter format — facing the barkeep with other solo drinkers alongside — creates low-pressure sociability. Conversations with neighbors happen naturally or don't; either is fine.
What to Drink
Nama biru (draft beer): The default opener. Asahi Super Dry, Sapporo Black Label, and Kirin Ichiban are the mainstream choices; craft beer bars serve regional Japanese craft increasingly widely. Shochu: The working person's spirit — sweet potato (imo-jochu) from Kyushu, barley (mugi-jochu) from Oita, rice (kome-jochu) from Kumamoto. Served on rocks (rokkusu), with water (mizuwari), or hot water (oyuwari). Milder than whisky, more complex than beer. Nihonshu (sake): At izakaya, usually served in a tokkuri flask with small cups (ochoko). Ask for "rei-shu" (cold) for fruity ginjo styles, "atsukan" (hot) for richer junmai types on cold nights. Highball: Whisky and soda, ¥400–600, the most refreshing izakaya drink option.