Talk:Happōshu

third beer
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)

WikiProject Food and drink Tagging
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Translation please
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)

Inaccuracies/discrepancies when compared to the Japanese
"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)