Where Tokyo Nights Begin
Meet Takara Shochu Highball, the authentic taste of the Tokyo izakaya in a can.
It’s evening in Tokyo. You’ve just finished another long day at work, but instead of heading home, you duck into your favorite izakaya, or neighborhood pub. Inside, it’s cozy and a little crowded. Lively conversations overlap as plates of savory snacks and craveable dishes arrive at surrounding tables.
As you consider your options, you hear someone say, “チューハイ、お願いします!” (Chu-hi, please!), and before you know it, you call out, “I’ll have the same!”
A few minutes later, you’re handed a glass mug, filled to the brim, with ice glinting through dancing bubbles. The first sip is a long one – deliciously cold and refreshing – and suddenly you are washed over with a new sense of purpose for the evening.
Highballs have long been a refreshing way to enjoy spirits, from the Gin & Tonic and vodka soda to the whisky highball and Ranch Water. In Japan, however, the Shochu Highball—or “Chu-Hi”—is more than a cocktail. Made with shochu, Japan’s native distilled spirit, it is a cultural staple and one of the country’s most popular and iconic drinks.
This quintessential izakaya drink is what Takara Shochu Highball was created to capture. Launched in Japan in 2006, Takara brought the beloved Japanese classic to a convenient, ready-to-drink format while preserving its authentic character. Now, 20 years after its Japanese debut, Takara Shochu Highball is bringing the true taste of the Tokyo izakaya experience to the U.S.
What makes Takara Shochu Highball so true to the izakaya experience?
Capturing the authentic flavor of an izakaya shochu highball required far more than simply combining shochu and soda. Takara has been an industry leader in shochu for more than a century and has played a defining role in the development of Japan’s chu-hi culture. That history and expertise uniquely positioned the company to adapt the drink faithfully for a ready-to-drink format.
Takara also conducted extensive field research to understand the distinctive flavor profiles found in izakaya shochu highballs. Many izakayas add what might be called a “secret extract” to their chu-hi—an elusive, signature flavor that gives each house version its own unique character. Inspired by that tradition, Takara developed its own proprietary mixer to replicate that same depth and individuality in ready-to-drink form.
Other elements of Takara Shochu Highball were also carefully considered with the izakaya experience in mind. A dry, non-sweet profile and lively carbonation were paramount, as was delivering a finished drink that would complement a wide variety of food. The final touch was the sleek package: a hammered, gold-colored can illustrated with scenes of izakaya culture— a fitting reflection of the experience that awaits.
The U.S. Launch
Takara Shochu Highball DRY will be the first flavor to launch in the U.S. in September 2026. Clean, crisp, and refreshing, DRY captures the distinctive character of a classic Japanese shochu highball in its original form. The LEMON version will follow later in 2026, bringing a bright, zesty citrus lift to the same dry, refreshing profile.
With Takara Shochu Highball, you no longer need to travel to Tokyo to discover the true taste of the izakaya experience. Now it’s your turn: “Chu-hi, please!”
TAKARA SHOCHU HIGHBALL.
Where Tokyo Nights Begin.