Whiskey
One might think it unfair to include whiskey in an article about Japanese food. But wouldn’t an article about French food make mention of French wine? There is a close relationship between food and alcohol, but the Japanese love of good whiskey is surprising given that sake is usually in the spotlight. Nonetheless, Japanese distilleries produce high-end whiskeys that often win first places in international competitions and blind tastings.
Whiskey bars featuring a wide variety of imported and domestic drinks are not uncommon in large cities. And the whiskey highball [ang] (whiskey and ginger ale or soda served with lots of ice in a highball glass) remains the most popular cocktail among Japanese youth and solid businessmen alike. The highball has even recently appeared as part of a buzzword used by the Suntory [ang] beverage company in its marketing campaign: hai kara, which means whiskey highball (haiboru) served with fried chicken (karaji).
