発泡酒

See also: 發泡酒 and 发泡酒

Japanese
発泡酒: cans of beer, mostly happōshu, for sale in a discount store.
Kanji in this term
発 泡 酒
はつ > はっ
Grade: 3		 ほう > ぽう
Grade: S		 しゅ
Grade: 3
on’yomi

Etymology

Compound of 発泡 (happō, “foaming, bubbling”) +‎ 酒 (shu, “alcohol, alcoholic beverage”).[1]

Pronunciation

Noun

発泡酒 (hiragana はっぽうしゅ, rōmaji happōshu)

  1. a beer made with less malt by weight than the percentage required to be officially labelled as “beer”, as defined by the Japanese tax code (and thus avoiding the higher taxes on official “beer”)
    • 2016 December 13, “Bīru, happōshu, daisan no bīru tte, somo-somo nani ga chigau? [What's the actual difference between beer, happōshu, and third-category beer?]”, in Liquor Page‎:
      ビール、発 (はっ)泡 (ぽう)酒 (しゅ)と第3 (だいさん)のビールの違 (ちが)いで、まず第一 (だいいち)に挙 (あ)げられるのが、使 (し)用 (よう)が認 (みと)められる原 (げん)料 (りょう)の違 (ちが)いです。
      Bīru, happōshu to daisan no bīru no chigai de, mazu daīchi ni agerareru no ga, shiyō ga mitomerareru genryō no chigai desu.
      The first difference to be noted between beer, happōshu and third-category beer is the difference in the raw materials used.

Usage notes

Happōshu can be made with malt levels of 0% to 24% of the total fermentable ingredients by weight. Although it is sometimes equated with alcopop, happōshu is generally intended to at least resemble beer. The term became more widely used following changes in the Japanese tax code in the 1990s that levied higher taxes on beer made with higher percentages of malt. See the Wikipedia article for more details.

See also

References
  1. 1988, 国語大辞典（新装版） (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan
  2. 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN
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