Hoppy (beverage)

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A mug of Hoppy mixed with shochu
A mug of Hoppy mixed with shochu

Hoppy is a beer-flavored beverage (non-alcoholic beer) that Kokuka Beverage Company began selling in 1948; Kokuka subsequently changed its name to Hoppy Beverage. Hoppy is currently a registered trademark of Hoppy Beverage Co., Ltd. in Japan.

A drink consisting of Hoppy mixed with shochu (a Japanese distilled alcoholic beverage) acquired popularity as a beer alternative due to beer being beyond the reach of ordinary people at the time of its launch. This drink is referred to as Hoppy as well, and it is still a staple among some Tokyo residents. It is a popular item at izakaya (a Japanese-style popular pub), especially within the suburban old town area along the Keisei Main Line.

Due to its lack of purine, Hoppy is currently receiving an increase in popularity as a healthy alternative to beer.

Contents

[edit] Products

  • Hoppy (original)
  • Black Hoppy (tastes bitter and sweet with aroma)
  • 55 Hoppy (memorialized with its 55th birthday)
  • Hoppy 330 (bottled in one-way bottle for home use)
  • Hoppy Black (same as Black Hoppy for home use)

[edit] How to drink

According to the official Hoppy website, a drink consisting of one part shochu and five parts Hoppy will have a 5% alcohol content. Most pubs, however, will serve a greater proportion of shochu with their Hoppy. It is recommended that Kōshu Shochu (甲種焼酎) be used, as it has a milder flavor and odor than other kinds of shochu.

When Hoppy is ordered at a pub, a glass or mug of shochu is brought along with a bottle of Hoppy. The shochu will be referred to as Naka (ナカ lit. "inside"), and the Hoppy will be called Soto (ソト lit. "outside"). If another bottle of Hoppy is preferred, the phrase "another Soto" is used. It is also possible to order just the Naka, in which case the shochu shot will be served on its own.

Normally, a chilled glass is used. The combination of a chilled glass, Hoppy and shochu are called Sanrei (三冷 lit. "three cools"). Additionally, some pubs will place the mug and shochu in a freezer and allow it to turn into a sherbet before serving it with Hoppy. The use of ice is sometimes looked down upon, but it is possible to find pubs that serve their Hoppy and shochu with ice. It is seen as bad manners to stir Hoppy as it is poured into shochu.

[edit] Manufacturing

Since Hoppy is licensed under an obsolete liquor taxing system, it is the only beverage that is able to be brewed exceeding a level of 1% alcohol without being taxed as such.

[edit] External links

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