Where did the drink Chu Hi come from?
Chu-Hi is an alcoholic drink that originated in Eastern Tokyo in the late 1940’s. Back then, Chu-Hi was made by mixing shochu, carbonated water and lemon juice. The idea came from Highball and it was originally called “shochu highball”.
Which is the first canned Chu Hi in Japan?
“Takara Can Chu-Hi” (タカラ缶チューハイ) is the pioneer product as the first “Kan Chu-Hi” in 1984 to produce the Izakaya atmosphere at home. Compared with other popular products, “Takara Kan Chu-Hi” is used with authentic “Shochu”, it has been popular with its dry, strong Shochu flavor, and strong fizzy that the Japanese love.
What is the ABV of Chu Hi in Japan?
A typical canned Chu-Hi has an ABV of 5-6%. In particular, canned Chu-Hi with an ABV of over 7% is called “Strong Chu-Hi” in Japan. Because of the increase of customers who want strong dry Chu-Hi, newer items tend to have about 9-12% ABV, which is about twice as much as beer.
What kind of juice is used to make Chu Hi?
Back then, Chu-Hi was made by mixing shochu, carbonated water and lemon juice. The idea came from Highball and it was originally called “shochu highball”. It was later shortened to Chu-Hi. Today, Chu-Hi is made with Shochu and your choice of carbonated fruit juice. It is sold as a canned drink and a staple alcohol beverage in Japan.
Where can I buy canned Chu Hi in Japan?
Many canned Chuhai, “kan Chu-Hi” in Japanese, are lined up at supermarkets and convenience stores today. There is a wide variety of flavors such as lemons Japanese limes, seasonal limited editions (always) and the alcohol content also varies from about 3% to over 10%.
Chu-Hi is an alcoholic drink that originated in Eastern Tokyo in the late 1940’s. Back then, Chu-Hi was made by mixing shochu, carbonated water and lemon juice. The idea came from Highball and it was originally called “shochu highball”.
Back then, Chu-Hi was made by mixing shochu, carbonated water and lemon juice. The idea came from Highball and it was originally called “shochu highball”. It was later shortened to Chu-Hi. Today, Chu-Hi is made with Shochu and your choice of carbonated fruit juice. It is sold as a canned drink and a staple alcohol beverage in Japan.
A typical canned Chu-Hi has an ABV of 5-6%. In particular, canned Chu-Hi with an ABV of over 7% is called “Strong Chu-Hi” in Japan. Because of the increase of customers who want strong dry Chu-Hi, newer items tend to have about 9-12% ABV, which is about twice as much as beer.
