Talk:Happōshu

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In 2007, the name third beer or third wave beer are seldom to hear in the media of Japan. Actually beverage companies don't label the name on the can. --222.144.10.221 (talk) 16:07, 6 December 2007 (UTC)[reply]

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 04:34, 4 July 2008 (UTC)[reply]

Happoshu does not literally mean "bubbling spirits". The kanji can be translated as bubbling alcohol (see Google translate), but the happo does not appear in the kanji at all. Likely it comes from hops; c.f. hoppy (beverage). Any takers? Kortoso (talk) 21:51, 26 April 2016 (UTC)[reply]

"Japan's alcohol tax system divides beer-like malt beverages into four categories based on malt content: 67% or higher, 50 to 67%, 25 to 50%, and less than 25%."

In the English article, the specific "67% or lower malt content" standard is used as part of the definition for happoshu in the first sentence, as well as in the above quote; however, the Japanese article only mentions this number once, in reference to the cutoff point for a drink to be considered happoshu as of the early 1990s (when happoshu was first developed and marketed to a broad audience). Furthermore (again, according to the Japanese article), while the alcohol tax law was amended in the fall of 1996 to tax malt drinks within the "50 to 67%" malt content range at the same rate as beer (as is later mentioned in the English article), as of May 1, 2006, the law was again amended to remove the "50%~67% malt content" category altogether, thereby reducing the aforementioned "four categories" for beer-like malt beverages to three (50% or higher, 25 to 50%, and less than 25%). This begs the question of whether the "67% or lower" distinction still deserves to receive prominent display in the English version of the article and if the above quotation is even accurate/up-to-date in the first place.

As these sections contain no sources or footnotes, is this up to the editors' discretion? One point in favor of retaining the "67% or lower" distinction somewhere in the English article is that happoshu was originally developed to fall into this category, and some modern happoshu still do have malt contents higher than 50% despite not receiving tax incentives (or being listed in the English article). On the other hand, the Japanese article does not seem to regard this number as important to the overall discussion of happoshu, as most modern variants fall well below even the 50% malt content threshold. 210.188.173.121 (talk) 07:29, 10 September 2019 (UTC)[reply]