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Japan · Drinks

Yuzu Chu-hai (Yuzu Sour Cocktail)

5 min
70 kcal
1 serving

By eatmundo · July 9, 2026

Yuzu Chu-hai (Yuzu Sour Cocktail)🇯🇵Quercus acuta · CC BY-SA 4.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Yuzu Chu-hai (Yuzu Sour Cocktail). The percentage is the share of ingredients the two recipes have in common.

Same technique: Mixed drink85 recipes from 12 countries

The Yuzu Chu-hai is a vibrant and refreshing Japanese cocktail, perfect for any occasion. It combines the clean taste of shochu with the bright, aromatic tartness of yuzu citrus and effervescent soda water, creating a beautifully balanced and light drink.

According to eatmundo's ingredient comparison, the closest dish to Yuzu Chu-hai from another cuisine is Vietnamese Salty Lime Soda (Vietnam): the two share 50% of their ingredients.

Ingredients

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Adapt this recipe:
1 serving

How to Make It

  • 1

    Chill the Glassware: Place a tall highball glass in the refrigerator or freezer for a few minutes to chill it thoroughly. A cold glass helps keep the drink refreshing longer.

  • 2

    Add Ice: Fill the chilled highball glass generously with fresh, quality ice cubes. Using good ice is crucial as it melts slower and maintains the drink's integrity.

  • 3

    Pour the Shochu: Measure 45ml (1.5 oz) of shochu and pour it directly over the ice in the glass. For a lighter drink, you can adjust the shochu quantity down to 30ml (1 oz).

  • 4

    Add Yuzu Juice: Add 30ml (1 oz) of fresh yuzu juice to the glass. Freshly squeezed yuzu juice provides the best aroma and vibrant citrus flavor; avoid concentrates if possible.

  • 5

    Top with Soda Water: Gently top the drink with 120-150ml (4-5 oz) of cold, plain soda water. Pour slowly down the side of the glass to preserve the carbonation.

  • 6

    Stir Gently and Garnish: Give the drink one or two gentle stirs with a bar spoon to combine the ingredients without losing too much fizz. Garnish with a thin slice or twist of fresh yuzu peel to enhance the aromatic experience. Serve immediately.

Frequently Asked Questions

What is Yuzu Chu-hai?

Yuzu Chu-hai is a Japanese highball cocktail made from a blend of shochu, carbonated water, and yuzu juice, typically garnished with yuzu peel. It is a popular alcoholic beverage served chilled in izakayas and casual dining settings throughout Japan.

What type of shochu is best for Yuzu Chu-hai?

A versatile shochu like a rice (kome) or barley (mugi) shochu with a clean, mild flavor works best as it allows the yuzu to shine. Avoid overly strong or aged shochu that might overpower the citrus.

Can I substitute yuzu juice with other citrus?

While yuzu has a unique floral and tart flavor, a mix of lemon and lime juice (about 2:1 ratio) can be a decent substitute in a pinch, though it won't replicate the distinct yuzu aroma.

How can I make this drink non-alcoholic?

Simply omit the shochu and increase the yuzu juice and soda water proportions. You can also add a touch of simple syrup if you prefer a sweeter mocktail.

What's the difference between Chu-hai and a standard sour cocktail?

Chu-hai (short for 'shochu highball') typically uses shochu as its base spirit and is often mixed with soda water and fruit juice, resulting in a lighter, less sweet, and lower-alcohol drink compared to many Western sour cocktails.

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