酒

→ Ainu: サケ

→ English: saké, sake, saki

desctree

→ French: saké m
→ Romanian: sake n
→ Turkish: sake

Kojiki
Man'yōshū
Nihon Kokugo Daijiten
Nihon Shoki

⟨sake₂⟩ → /sakəɨ/ → /sake/
From Old Japanese 酒 (sake₂), from Proto-Japonic *sakai. Cognate with Proto-Ryukyuan *sake. Attested in the Kojiki of 712 CE, with the ideographic spelling 酒. Additionally, appears in the Nihon Shoki of 720 CE and the Man'yōshū of c. 759 CE. This is the standalone form of saka- below.
Various theories exist regarding the ultimate derivation:
* Might be cognate with 栄え (sakae), the 連用形 (ren'yōkei, “stem or continuative form”) of verb 栄える (sakaeru, “to flourish”).
* Might be derived from 避ける (sakeru, “to ward off, to shun”), from the idea that drinking sake would ward off cold diseases.
* Might be derived from or a corruption of 酒 (kushi, “rice wine, rice vodka, sake”); however, the phonological shifts required are completely unexplainable.
* The final -ke may be an apophonic form of Old Japanese 酒 (ki₁).

(especially) Synonym of 日本酒 (nihonshu): sake (Japanese rice wine)

drinking, especially of alcoholic beverages


酒

Originally a 女房詞 (nyōbō kotoba, literally “women's word”) term, possibly derived from reduplication of the first syllable sa from sake. Alternately, may be derived by metaphor from the Chinese-derived euphemism for sake, 竹葉 (chikuyō, literally “bamboo leaves”), as 笹 (sasa) refers to a type of short, leafy bamboo.

(archaic) any alcoholic beverage, especially sake (Japanese rice wine)


酒

an alcoholic drink, especially sake (Japanese rice wine)


湯

From Old Japanese, from Proto-Japonic *yu.
First attested in the Kojiki of 712 CE. Also used in the Man'yōshū, completed some time after 759 CE.

molten metal used in casting or founding


聖

(euphemistic) alternate name for 清酒 (seishu, “refined sake”)


茶

Second grade kyōiku kanji (romanization)


茶

→ Ainu: チャ (ca)

→ Nivkh: ча (ț’a)

→ Yonaguni: サー (sa:)

From various lects of Middle Chinese 茶 (MC drae). Compare Mandarin 茶 (chá), Hakka 茶 (chhà), Cantonese 茶 (caa⁴). Doublet of チャイ (chai).

a game of drinking varieties of tea and guessing them correctly

Camellia sinensis
Camellia sinensis#Translingual

Synonym of 茶の木 (cha no ki, “tea plant, Camellia sinensis”)


葡萄酒

ja-noun

葡(ぶ)萄(どう)酒(しゅ) • (budōshu) ^(←ぶだうしゅ (budausyu)?)

葡萄酒 (canonical)
budōshu (romanization)
budausyu (romanization)
ぶだうしゅ (hiragana historical)

赤葡萄酒

赤葡萄酒 あかぶどうしゅ

白葡萄酒

白葡萄酒 しろぶどうしゅ

葡萄酒学

葡萄酒学 ぶどうしゅがく


ビール

ビール • (bīru)

→ Hakka: 啤露 (pi-lú)

desc

→ Hokkien: 米魯 /米鲁 (bì-lù / bì-luh / bih-luh)

→ Korean: 비르 (bireu)

→ Jeju: 비르 (bireu)

Borrowing from Dutch bier.
First cited to a text from 1724 with the kanji spelling 麦酒 (literally “barley liquor”).

日本麦酒

Beer
Daijisen
Kōjien
Shinmura Izuru
ja:ビール
ja:松村明


緑茶

[ɾʲo̞kɯ̟t͡ɕa̠]

抹茶は緑茶の一種。


お茶

Compound of 御 (o-, honorific prefix) + 茶 (cha, “tea”).

prefix

お茶はいかがですか。

How about some tea? (Would you like some tea?)


ウイスキー

uisukī (romanization)
uwisukii (romanization)
ウヰスキー (historical katakana)

[ɯ̟isɨ̥kʲiː]


紅茶

紅茶を入れる

紅茶を飲む


菊花茶

ja-noun

菊(きく)花(か)茶(ちゃ) • (kikukacha) ^(←きくくわちゃ (kikukwatya)?)

菊花茶 (canonical)
kikukacha (romanization)
kikukwatya (romanization)
きくくわちゃ (hiragana historical)


菊花茶

菊(きっ)花(か)茶(ちゃ) • (kikkacha) ^(←きくくわちゃ (kikukwatya)?)

菊花茶 (canonical)
kikkacha (romanization)
kikukwatya (romanization)
きくくわちゃ (hiragana historical)


おっぱい

おっぱい or オッパイ • (oppai)

おっぱい (canonical)
オッパイ (canonical)
oppai (romanization)

zh-l

歐派／欧派 (ōupài)

Chinese: 歐派／欧派 (ōupài)

Daijirin
Daijisen
Kyōsuke Kindaichi
ja:松村明

Generally agreed upon as originating from baby talk.
Derivation unclear. Possibilities include:
* A shift from ををうまい (wo wo umai, literally “huh huh delicious”), as something a baby might think while breastfeeding.
:: /wo wo umai/ → /o o umai/ → /oːmai/ → /opːai/
: While suggestive, the phonetic changes required seem unlikely. Moreover, the pitch accent differs, in that うまい (umai) has a high pitch on the ma followed by a downstep, while おっぱい (oppai) has a high pitch on the initial o followed by a downstep.
* A shift from 一杯 (ippai, “one serving, one cupful; full”), as something a baby might say when done breastfeeding, or when asking to do so.
:: /ipːai/ → /opːai/
: This seems more likely, as the phonetics align better: only one vowel changes, and the pitch accent in ippai is similar with a high pitch on the initial i followed by a downstep.

おっぱいが出るようになる


抹茶

ja-noun

抹(まっ)茶(ちゃ) • (matcha) ^(←まつちや (matutya)?)

抹茶 (canonical)
matcha (romanization)
matutya (romanization)
まつちや (hiragana historical)

From 抹(まつ) (matsu, “to rub”) + 茶(ちゃ) (cha, “tea”).

ja-compound

a Japanese green tea made from mixing hot water with this powder.


牛乳

ja-noun

牛(ぎゅう)乳(にゅう) • (gyūnyū) ^(←ぎうにゆう (giunyuu)?)

牛乳 (canonical)
gyūnyū (romanization)
giunyuu (romanization)
ぎうにゆう (hiragana historical)


ミルク

Borrowed from English milk.
First cited in the 1870s.

私はミルクを飲む。

私はミルクを飲んでいた。

(commercially sold) milk, usually cow's milk


清涼飲料

清涼飲料 (canonical)
seiryōinryō (romanization)

[se̞ːɾʲo̞ːĩn̺ɾʲo̞ː]

清涼飲料水 清涼飲料水#Japanese

Short for 清涼飲料水 (seiryou inryousui): soft drink


豆乳

豆(とう)乳(にゅう) • (tōnyū)


カプチーノ

Cappuccino
Daijirin
Daijisen
Suzuki Cappuccino
ja:カプチーノ
ja:スズキ・カプチーノ
ja:松村明

a Cappuccino (a Kei car model made by Suzuki during the years 1991-1998)


カクテル

[ka̠kɯ̟̊te̞ɾɯ̟]


コーヒー

コーヒー • (kōhī)

→ Palauan: kohi

Borrowing from Dutch koffie, also influenced by English coffee, ultimately from Arabic قَهْوَة (qahwa). Doublet of カフェ (kafe) and カフワ (kafuwa).

Coffee
Daijisen
Kōjien
Shinmura Izuru
ja:コーヒー
ja:松村明


ジュース

ジュース • (jūsu)

any soft drink or other non-alcoholic beverage


アルコール

→ Pohnpeian: ahrkohl

[a̠ɾɯ̟ko̞ːɾɯ̟]

Daijisen
Dokkyo University
Kyōsuke Kindaichi
historical kana orthography
ja:NHK出版
ja:NHK放送文化研究所
ja:松村明

/arukohoru/ → /arukoːru/
Borrowed from Dutch alcohol, initially borrowed and pronounced as アルコホル (arukohoru) with evidence of a phonetic kanji spelling as 亜(あ)爾(る)箇(こ)保(ほ)児(る) (arukohoru). The medial /h/ appears to have fallen out due to historical kana orthography-induced spelling pronunciation (ho→wo→o), in the manner of the evolution of 凍(こほ)る (kōru). Compare French alcool, Italian alcol, Portuguese álcool, where Romance languages also lost the medial /h/.

消毒用アルコール

rubbing alcohol; disinfecting-use alcohol


白酒

Compound of 白 (shiro, “white”) + 酒 (sake, “liquor”). The sake reading for 酒 changes to zake as an instance of rendaku (連濁)..

alternate name for 濁酒 (doburoku), 濁り酒 (nigorizake): white unfiltered and sweet sake


烏龍茶

烏龍茶(ウーロンちゃ) • (ūroncha)

[ɯ̟ːɾõ̞ɲ̟t͡ɕa̠]

Borrowed from Mandarin 烏龍茶 /乌龙茶 (wūlóngchá).


梅酒

梅(うめ)酒(しゅ) or 梅酒(うめざけ) • (umeshu or umezake)

梅酒 (canonical)
梅酒 (canonical)
umeshu (romanization)
umezake (romanization)

umeshu, (plum wine), a Japanese liquor made from unripe ume fruits, crystal sugar, and shochu.


ティースプーン

ティースプーン • (tīsupūn)

[tʲiːsɨ̥pɯ̟̃ːɴ]


エスプレッソ

[e̞sɨ̥pɯ̟ɾe̞sːo̞]


コーヒー豆

コーヒー豆(まめ) • (kōhī mame)

コーヒー豆 (canonical)
kōhī mame (romanization)

coffee beans The seed of a tropical plant of the genus Coffea. Prepared by drying, roasting and grinding for making the beverage coffee.


ブラックコーヒー

ブラックコーヒー • (burakku kōhī)

black coffee (coffee served without cream or milk)


カフェ

Borrowed from directly French café or English café. Doublet of カフワ (kafuwa) and コーヒー (kōhī).


カフェオレ

café au lait (a mixture of coffee and hot milk)


インスタントコーヒー

インスタントコーヒー • (insutanto kōhī)

instant coffee (a beverage in the form of a powder, granules, or concentrated liquid, made from coffee and able to be quickly reconstituted by adding water)


日本酒

[ɲ̟ihõ̞ɰ̃ɕɨ]


赤葡萄酒

赤(あか)葡(ぶ)萄(どう)酒(しゅ) • (akabudōshu) ^(←あかぶだうしゆ (akabudausyu)?)

赤葡萄酒 (canonical)
akabudōshu (romanization)
akabudausyu (romanization)
あかぶだうしゆ (hiragana historical)

[a̠ka̠bɯ̟do̞ːɕɨ]

Compound of 赤 (aka, “red”) + 葡萄酒 (budōshu, “wine”).

白葡萄酒

白葡萄酒 しろぶどうしゅ


白葡萄酒

白(しろ)葡(ぶ)萄(どう)酒(しゅ) • (shirobudōshu) ^(←しろぶだうしゆ (sirobudausyu)?)

白葡萄酒 (canonical)
shirobudōshu (romanization)
sirobudausyu (romanization)
しろぶだうしゆ (hiragana historical)

[ɕiɾo̞bɯ̟do̞ːɕɨ]

Compound of 白 (shiro, “white”) + 葡萄酒 (budōshu, “wine”).

compound

赤葡萄酒

赤葡萄酒 あかぶどうしゅ


焼酎

ja-noun

焼(しょう)酎(ちゅう) • (shōchū) ^(←せうちう (seutiu)?)

焼酎 (canonical)
shōchū (romanization)
seutiu (romanization)
せうちう (hiragana historical)

芋焼酎

芋焼酎 いもじょうちゅう

米焼酎

米焼酎 こめじょうちゅう

チューハイ

shochu highball, though commonly now made with neutral grain spirits

清酒

Japanese rice wine (clear sake, not 濁り酒 (nigorizake) or; sake); seishu, cloudy


泡盛

[a̠β̞a̠mo̞ɾʲi]

Originally a compound of 粟(あわ) (awa, “millet”) + 盛(も)り (mori, “lots of, pile of, ample portion of”). Awamori was originally made primarily from millet.
The current spelling using 泡 (“bubble”) for the awa portion is an example of ateji (当て字), possibly reflecting the change in ingredients from millet to rice.

ja-compound

(historical, colloquial) Satsuma Domain (as it had claims in the Okinawa region)


赤ワイン

[a̠ka̠β̞a̠ĩɴ]

Compound of 赤 (aka, “red”) + ワイン (wain, “wine”).

赤葡萄酒

赤葡萄酒 あかぶどうしゅ


白ワイン

白ワイン (canonical)
shirowain (romanization)

[ɕiɾo̞β̞a̠ĩɴ]

Compound of 白 (shiro, “white”) + ワイン (wain, “wine”).

白葡萄酒

白葡萄酒 しろぶどうしゅ


甘酒

sweet liquor of rice malt, which is produced while brewing sake, commonly, served with ginger juice.


酒粕

酒 (sake, “alcoholic drink, especially wine”) + かす (kasu, “lees”)

com

lees, produced while sake brewing. It is often used in Japanese cuisine.


果実酒

ja-noun

果(か)実(じつ)酒(しゅ) • (kajitsushu) ^(←くわじつしゆ (kwazitusyu)?)

果実酒 (canonical)
kajitsushu (romanization)
kwazitusyu (romanization)
くわじつしゆ (hiragana historical)

alcoholic beverage made from fruit: cider; wine; plum liquor, etc.


黄酒

黄酒(ホアンチュウ) • (hoanchū)

[ho̞ã̠ɲ̟t͡ɕɨː]

Borrowed from Mandarin 黃酒／黄酒 (huángjiǔ).


玄米茶

玄米茶 (canonical)
genmaicha (romanization)

[ɡẽ̞mːa̠it͡ɕa̠]

Compound of 玄米 (genmai, “brown rice”) + 茶 (cha, “tea”).

affix

genmaicha (green tea with toasted brown rice)


コーラ

ja-noun

コーラ • (kōra)


ソーダ

ソーダ • (sōda)

Daijirin
Kyōsuke Kindaichi
ja:NHK出版
ja:NHK放送文化研究所
ja:ソーダ

Borrowed from Dutch soda.
First cited to a work from 1833.

short for ソーダ水 (sōda-sui, “soda water”): soda (carbonated water)


炭酸

From 炭 (tan, “coal”, also in 炭素 (tanso, “carbon”)) + 酸 (san, “acid”), calque of Dutch koolzuur, koolstofzuur (literally “carbon acid; coalstuff sour”). Coined by Japanese scientist Udagawa Yōan in 1834 in his book 遠西医方名物考補遺 (“炭酸”).

af

also in <i class="Jpan mention" lang="ja">炭素</i> (tanso, “carbon”)


果汁

果汁 (canonical)
kajū (romanization)
kwazifu (romanization)
くわじふ (hiragana historical)

/kwazipu/ → /kwazifu/ → /kwaziwu/ → /kwaziu/ → /kwaʑjuː/ → /kad͡ʑjuː/
From Middle Chinese compound 果汁 (kwa^X tsyip, literally “fruit + juice”).

濃縮果汁還元

濃縮果汁還元 のうしゅくかじゅうかんげん


トマトジュース

From English tomato juice, equivalent to トマト (tomato, “tomato”) + ジュース (jūsu, “juice”).

compound

2004 November 9, Hideaki Sorachi, “第(だい)二(に)十(じゅう)六(ろく)訓(くん) 旅(たび)にはパンツは忘(わす)れてもUNO(ウノ)は忘(わす)れるな [Lesson 26: Never Forget to Bring UNO on a Trip Even If You Might Forget Your Underwear]”, in 銀(ぎん)魂(たま) [Silver Soul], volume 4 (fiction), Tokyo: Shueisha, →ISBN:

I’m all sticky with all this sweat. What? It’s crimson… Oh, must’ve been the tomato juice I drank

寝汗もベトベトじゃ アレ？まっ赤じゃ…あートマトジュース飲んだから

Nease mo betobeto ja Are? Makka ja… Ā tomato jūsu nonda kara


マティーニ

ja-noun

マティーニ • (matīni)


シャンパン

From French champagne. Doublet of シャンパーニュ (Shanpānyu, “Champagne”) and キャンペーン (kyanpēn, “campaign”).

doublet

champagne (sparkling wine made in Champagne)


ティー

Synonym of 茶 (cha, “tea”) (drink made from leaves of tea plant)


ウォッカ

vodka (clear distilled alcoholic liquor)


発泡酒

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

compound

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、発泡酒と第３のビールの違いで、まず第一に挙げられるのが、使用が認められる原料の違いです。

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.

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”)


茅台酒

茅台酒 (canonical)
Maotai-shu (romanization)


炭酸飲料

ja-noun

炭(たん)酸(さん)飲(いん)料(りょう) • (tansan inryō) ^(←たんさんいんれう (tansan'inreu)?)

炭酸飲料 (canonical)
tansan inryō (romanization)
tansan'inreu (romanization)
たんさんいんれう (hiragana historical)

[tã̠ɰ̃sa̠ɰ̃ ĩn̺ɾʲo̞ː]

From 炭酸 (tansan, “carbonic acid”) + 飲料 (inryō, “drink”).


オレンジジュース

From English orange juice, equivalent to オレンジ (orenji, “orange”) + ジュース (jūsu, “juice”).


葡萄園

ja-noun

葡(ぶ)萄(どう)園(えん) • (budōen) ^(←ぶだうゑん (budauwen)?)

葡萄園 (canonical)
budōen (romanization)
budauwen (romanization)
ぶだうゑん (hiragana historical)

[bɯ̟do̞ːẽ̞ɴ]


黒酢

a drink made with black vinegar as the main ingredient


茉莉花茶

茉莉花茶 (canonical)
matsurikacha (romanization)


桂花茶

桂(けい)花(か)茶(ちゃ) • (keikacha) ^(←けいくわちや (keikwatya)?)

桂花茶 (canonical)
keikacha (romanization)
keikwatya (romanization)
けいくわちや (hiragana historical)

Compound of 桂花 (keika, “sweet osmanthus”) + 茶 (cha, “tea”).

compound

osmanthus flower tea: black tea with sweet osmanthus blossoms mixed in


お酒

御 (o-, honorific prefix) + 酒 (sake, “alcoholic beverage, (especially) wine”).


レモネード

Borrowed from American English lemonade, from French limonade.


カフェイン

Borrowed from German Kaffein or English caffeine.


珈琲粉砕機

ja-noun

珈琲(コーヒー)粉(ふん)砕(さい)機(き) • (kōhī funsaiki)

珈琲粉砕機 (canonical)
kōhī funsaiki (romanization)

[ko̞ːçiː ɸɯ̟̃ɰ̃sa̠ikʲi]

珈琲(コーヒー) (kōhī, “coffee”) + 粉(ふん)砕(さい)機(き) (funsaiki, “grinder”)


アイスコーヒー

ja-noun

アイスコーヒー • (aisu kōhī)

アイス (aisu, “ice”) + コーヒー (kōhī, “coffee”), calque of English iced coffee


母乳

赤ちゃんを母乳で育てる

I breastfeed my baby. (lit. "I nurture the baby with breast milk.")


炭酸水

炭酸水 (canonical)
tansansui (romanization)

[tã̠ɰ̃sã̠ɰ̃sɨi]

From 炭酸 (tansan, “carbonic acid”) + 水 (sui, “water”).


コーヒーポット

ja-noun

コーヒーポット • (kōhīpotto)


サイダー

サイダー • (saidā)

a carbonated soft drink, especially one of various sweet and sour drinks popular in Japan and Korea and/or a lemon-lime drink


老酒

老酒(ラオチュウ) • (raochū)

[ɾa̠o̞t͡ɕɨː]


ティーバッグ

ティーバッグ • (tī baggu)

[tʲiː ba̠ɡ̚ɡ̊ɯ̟]


鷹の爪

鷹の爪 (canonical)
taka no tsume (romanization)

Compound of 鷹(たか) (taka, “hawk, falcon”) + の (no, possessive particle) + 爪(つめ) (tsume, “claw, talon”).

ja-compound

Capsicum annuum
Gamblea
ja:タカノツメ (ウコギ科)
ja:鷹の爪

Gamblea innovans, a deciduous tree native to Japan, used for its wood (possibly so called for the way the leaves grow in groups of three, similar to a hawk's claws)

Capsicum annuum
Capsicum annuum#Translingual

a kind of chili (Capsicum annuum) that is curved and slender, used for pickling (so called for the way the shape resembles a hawk's claw)

a kind of high-quality tea (so called for the way guests may decide to stay longer to partake, as if caught by a claw)

Synonym of 爪草 (tsumekusa, “Japanese pearlwort, Sagina japonica”)


野菜ジュース

野菜ジュース (canonical)
yasai jūsu (romanization)

From 野(や)菜(さい) (yasai, “vegetable”) + ジュース (jūsu, “juice”).


洋酒

Western liquor, especially whiskey/whisky and brandy


ハーブティー

ja-noun

ハーブティー • (hābu tī)

herbal tea (beverage made by infusion of herbs)


焙じ茶

焙(ほう)じ茶(ちゃ) • (hōjicha) ^(←はうじちゃ (fauzitya)?)

焙じ茶 (canonical)
hōjicha (romanization)
fauzitya (romanization)
はうじちゃ (hiragana historical)

焙(ほう)じ (hōji, 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 焙(ほう)じる (hōjiru, from 焙(ほう) (hō))) + 茶(ちゃ) (cha, “tea”)


葡萄畑

ja-noun

葡(ぶ)萄(どう)畑(ばたけ) • (budōbatake) ^(←ぶだうたけ (budautake)?)

葡萄畑 (canonical)
budōbatake (romanization)
budautake (romanization)
ぶだうたけ (hiragana historical)


レーズン

レーズン • (rēzun)

Daijirin
Daijisen
Kyōsuke Kindaichi
Kōjien
Shinmura Izuru
ja:レーズン
ja:松村明


干し葡萄

干(ほ)し葡(ぶ)萄(どう) • (hoshibudō) ^(←ほしぶだう (fosibudau)?)

干し葡萄 (canonical)
hoshibudō (romanization)
fosibudau (romanization)
ほしぶだう (hiragana historical)


葡萄栽培

葡萄栽培 (canonical)
budō saibai (romanization)

Compound of 葡萄 (budō, “grape”) + 栽培 (saibai, “culture”).


コニャック

ja:コニャック (コミューン)

[ko̞ɲ̟a̠k̚kɯ̟]


ライトビール

[ɾa̠ito̞bʲiːɾɯ̟]

2013, Roswell Hosoki, Sake no hosomichi: Sotatsu to nomitai gokuraku biru [The narrow path of sake: The tenets and the promised land of beer drinking], page 96:

“Then, it’s nice to wash it down with an easy-drinking American-style light beer such as Coors, isn’t it” (Satoshi Sasaoka, Grill Burger Club SASA).

「それなら、クアーズのようなアメリカンライトビール系がさらさらしていて飲みやすいし、流し込むにはいいですね」（グリルバーガークラブSASA佐々岡聖さん）。

“Sore nara, Kuāzu no yō na Amerikan raito bīru-kei ga sarasara shite-ite nomi yasui shi, nagashikomu ni wa ii desu ne”(guriru bāgā kurabu SASA Sasaoka Satoshi-san).


カクテルドレス

[ka̠kɯ̟̊te̞ɾɯ̟ do̞ɾe̞sɨ]


カクテルパーティー

ja-noun

カクテルパーティー • (kakuteru pātī)

[ka̠kɯ̟̊te̞ɾɯ̟ pa̠ːtʲiː]

ja:カクテルパーティー


サングリア

[sã̠ŋɡɯ̟ɾʲia̠]

Borrowed from Spanish sangría, derivative of sangre (“blood”), from Latin sanguis, due to its color.


フルーツポンチ

[ɸɯ̟ɾɯ̟ːt͡sɨ̥ põ̞ɲ̟t͡ɕi]


コーヒーカップ

コーヒーカップ • (kōhī kappu)

コーヒー (kōhī, “coffee”) + カップ (kappu, “cup”)


ティーカップ

ja-noun

ティーカップ • (tīkappu)


アフタヌーンティー

アフタヌーンティー • (afutanūn tī)

[a̠ɸɯ̟̊ta̠nɯ̟ːn tʲiː]


羊乳

羊(よう)乳(にゅう) • (yōnyū)


熱燗

熱(あつ)燗(かん) • (atsukan) ^(←あつかん (atukan)?) (counter 本)

熱(あつ)燗(がん) • (atsugan) ^(←あつがん (atugan)?) (counter 本)

熱燗 (canonical)
atsukan (romanization)
atukan (romanization)
本 (counter)
あつかん (hiragana historical)
熱燗 (canonical)
atsugan (romanization)
atugan (romanization)
本 (counter)
あつがん (hiragana historical)

[a̠t͡sɨkã̠ɴ]

[a̠t͡sɨɡã̠ɴ]


レモン水

レモン水 (canonical)
remon-sui (romanization)

レモネード レモネード#Japanese

Synonym of レモネード (remonēdo, “lemonade”) (still beverage)


エッグノッグ

[e̞ɡ̚ɡ̊ɯ̟no̞ɡ̚ɡ̊ɯ̟]


昆布茶

→ English: kombucha (misnomer)

[kõ̞mbɯ̟t͡ɕa̠]

From 昆布 (konbu, “kelp”) + 茶 (cha, “tea”).

a drink made by chopping kombu (edible kelp), usually into powder, adding it in hot water, and drunk like tea


ベルモット

From French vermouth, from German Wermut (“wormwood”).


茶巾

茶巾 (canonical)
chakin (romanization)
枚 (counter)


ジン

ジン・ラミー ジン・ラミー#Japanese

Short for ジン・ラミー (jin ramī, “gin rummy”).


茎茶

kukicha: a Japanese tea blend made from stems, stalks, and twigs


スポーツドリンク

[sɨpo̞ːt͡sɨ do̞ɾʲĩŋkɯ̟]


ラムネ

Believed to be a corruption of レモネード (remonēdo, “lemonade”).


ソーダ水

ソーダ水 (canonical)
sōda-sui (romanization)

From ソーダ (sōda, “soda”) + 水 (sui, “water”).

Synonym of 炭酸水 (tansansui, “carbonated water”); soda water


ソフトドリンク

[so̞ɸɯ̟̊to̞ do̞ɾʲĩŋkɯ̟]


バーボン・ウイスキー

バーボン・ウイスキー • (bābon uisukī)

ja:バーボン・ウイスキー


平野水

平野水 (canonical)
hiranosui (romanization)

From 平野 (Hirano, from 平野鉱泉 (Hirano kōsen, a mineral spring in Kawanishi, Hyōgo)) + 水 (sui, “water”).

af

from <i class="Jpan mention" lang="ja">平野鉱泉</i> (Hirano kōsen, a mineral spring in Kawanishi, Hyōgo)

Synonym of 炭酸水 (tansansui, “carbonated water”)


甲類

2017 October 13, “Kōrui shōchū wa ‘mazui yasuzake’ to iu gokai Petto botoru datte umai [Kōrui shochu misunderstood as ‘unsavory, cheap liquor’: Tasty even in plastic bottles]”, in Spa!:

Kōrui and otsurui are the names adopted in 2006, kōrui for fractional distillation shochu, otsurui for simple distillation shochu.

甲類と乙類は、2006年に呼び名が変わり、甲類は連続式蒸留焼酎、乙類は単式蒸留焼酎となりました

Kōrui to otsurui wa, nisenroku-nen ni yobi mei ga kawari, kōrui wa renzoku shiki jōryū shōchū, otsurui wa tanshiki jōryū shōchū to narimashita

2018 June 1 (last accessed), “Shōchū no chigai”, in Oenon:

甲類焼酎とは 連続式蒸留機により蒸留を繰り返すことにより、すっきりした飲みやすさを実現した、ピュアな味わいの焼酎です。

Kōrui shōchū to wa Renzoku shiki jōryūki ni yori jōryū o kurikaesu koto ni yori, sukkiri shita nomiyasusa o jitsugen shita, pyua na ajiwai no shōchū desu.

What is kōrui shochu? Distilled by means of repeated fractional distillation, it is a fresh easy-to-drink product, shochu with a pure flavor.

fractional distillation
fractional distillation

shochu produced by fractional distillation; “type A” shochu


乙類

2017 October 13, “Kōrui shōchū wa ‘mazui yasuzake’ to iu gokai petto botoru datte umai [Kōrui shochu is misunderstood as ‘unsavory, cheap liquor’: Tasty even in plastic bottles]”, in Spa!:

Kōrui and otsurui are the names adopted in 2006, kōrui for fractional distillation shochu, otsurui for simple distillation shochu

乙類焼酎とは 単式蒸留機による1～2度の蒸留により、麦・芋・米・そばなどさまざまな原料からつくられます。

Otsurui shōchū to wa Tanshiki jōryūki ni yoru ichi~ni-do no jōryū ni yori, mugi imo kome soba nado samazama na genryō kara tsukuraremasu.

What is otsurui shochu? Distilled once or twice by means of simple distillation, it is produced from various ingredients—barley, potato, rice, buckwheat, etc.

shochu produced by simple distillation; “type B” shochu


ブルーハワイ

[bɯ̟ɾɯ̟ːha̠β̞a̠i]


煎茶

English: sencha

[sẽ̞ɲ̟t͡ɕa̠]

From 煎 (sen, “extract essence by boiling”) + 茶 (cha, “tea”).

compound

any medium-grade green tea, as opposed to 玉露 (gyokuro, “high-grade green tea”) or 番茶 (bancha, “coarse tea”)


マテ茶

From Spanish mate, ultimately from Quechua mati.


第三のビール

第三のビール (canonical)
daisan no bīru (romanization)

ビール、発泡酒と第3 のビールの違いで、まず第一に挙げられるのが、使用が認められる原料の違いです。

“third-category beer”, a beer-like alcoholic beverage that is not classified as either beer or happōshu in the Japanese tax code


第三ビール

第三ビール (canonical)
daisan bīru (romanization)

2012 May 28, “Daisan no bīru no hatsu no ‘kuro’ [First ‘black’ third-category beer]”, in Nihon Keizai Shimbun:

同社の第三ビールの代表的なブランド「麦とホップ」同様、原料の麦とホップは100％協働契約栽培原料だけを使って作った。

協働契約栽培原料 きょうどうけいやくさいばいげんりょう

Dōsha no daisan bīru no daihyōteki na burando “mugi to hoppu” dōyō, genryō no mugi to hoppu wa 100% kyōdō keiyaku saibai genryō dake o tsukatte tsukutta.

Just like the company's flagship third-category beer, “mugi to hoppu,” the ingredients from which it is made are 100% barley and hops cultivated under contractual agreement.

第三のビール 第三のビール#Japanese

synonym of 第三のビール (“third-category beer”)


コーヒーミル

ja-noun

コーヒーミル • (kōhī miru)

[ko̞ːçiːmʲiɾɯ̟]


シェリー

シェリー • (sherī)


キール

キール • (kīru)


ヴェスパー

ヴェスパー • (vesupā)


スムージー

スムージー • (sumūjī)


アクアビット

Borrowed from Danish and Swedish akvavit.


アラク

Alternative form of アラック (arakku, “arak”)


カシャッサ

cachaça (Brazilian spirit made from fermented sugarcane juice)


コーヒーブレイク

コーヒーブレイク • (kōhī bureiku)

From English coffee break; from コーヒー (kōhī, “coffee”) + ブレイク (bureiku, “break”).


料理酒

料(りょう)理(り)酒(しゅ) • (ryōrishu) ^(←れうりしゆ (reurisyu)?)

料理酒 (canonical)
ryōrishu (romanization)
reurisyu (romanization)
れうりしゆ (hiragana historical)

[ɾʲo̞ːɾʲiɕɨ]

From 料理(りょうり) (ryōri, “cooking”) + 酒(しゅ) (shu, “wine”).


酒司

酒司 (canonical)
Miki no Tsukasa (romanization)

From 御酒 (miki, “imperial liquor”) + の (no, genitive marker) + 司 (tsukasa, “government position”).

com

(historical) a 律令 (Ritsuryō) position in the 後宮 (kōkyū, “inner palace”) that is responsible for brewing liquor

ministry of the imperial household
宮内省#Japanese

Alternative spelling of 造酒司 (Miki no Tsukasa): a similar position in the ministry of the imperial household


酒司

Sino-Japanese reading of Miki no Tsukasa.

(historical) a 律令 (Ritsuryō) position in the 後宮 (Kōkyū, “inner palace”) that is responsible for brewing liquor


造酒司

(history) a 律令 (ritsuryō) position under the 宮内省 (Kunaishō, “Ministry of the Imperial Household”), responsible for brewing liquor for the court


造酒司

造酒司 (canonical)
Miki no Tsukasa (romanization)

御酒 (“imperial liquor”) + の (genitive marker) + 司 (“position”)


おちゃっぱ

From お茶(ちゃ) (ocha, “tea”) + 葉(は) (ha, “leaf”).


ワイン圧搾機

ワイン圧搾機 (canonical)
wain assakuki (romanization)

[β̞a̠iɰ̃ a̠sːa̠kɯ̟kʲi]

Compound of ワイン (wain, “wine”) + 圧搾機 (assakuki, “press”).


ワインプレス機

ワインプレス機 (canonical)
wainpuresuki (romanization)

ワイン (wain, “wine”) + プレス (puresu, “press”) + 機 (ki, “device”)


ちゃつみ

From 茶(ちゃ) (cha) + 摘(つ)み (tsumi, “連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 摘(つ)む (tsumu).”).

ja-compound

茶摘機


エナジードリンク

[e̞na̠ʑiːdo̞ ɾʲĩŋkɯ̟]


ルイボス茶

ルイボス茶 (canonical)
ruibosu tī (romanization)

From ルイボス (ruibosu, “rooibos”) + ティー (tī, “tea”)

af

ja:ルイボス#ルイボス茶


ルイボス茶

ルイボス茶 (canonical)
ruibosu-cha (romanization)

[ɾɯ̟ibo̞sɨt͡ɕa̠]

From ルイボス (ruibosu, “rooibos”) + 茶 (cha, “tea”)

ja:ルイボス#ルイボス茶


貴腐

貴腐 (canonical)
kifu (romanization)
きふ (hiragana historical)


エバミルク

[e̞ba̠mʲiɾɯ̟kɯ̟]


コンデンスミルク

[kõ̞ndẽ̞ɰ̃sɨ mʲiɾɯ̟kɯ̟]

Wasei eigo (和製英語; pseudo-anglicism), derived from condense + milk, calque of English condensed milk

pseudo-loan

Synonym of 練乳 (rennyū, “condensed milk”)


テイスティング

[te̞ːsɨtʲĩŋɡɯ̟]


魔剤

魔剤 (canonical)
mazai (romanization)
まざい (hiragana historical)


その他の雑酒

その他の雑酒 (canonical)
sono ta no zasshu (romanization)

その他の醸造酒 その他の醸造酒#Japanese

(obsolete) "other miscellaneous alcohol" (a category of alcohol formerly defined by Japanese law, replaced in 2006 with その他の醸造酒)


カーヒー

ja-noun

カーヒー • (kāhī)

(US, obsolete) Alternative form of コーヒー (kōhī, “coffee”)


焙煎

焙煎する (canonical)
baisen suru (romanization)
焙煎し (stem)
焙煎した (past)
焙煎し
ばいせんし
baisen shi
焙煎する
ばいせんする
baisen suru
焙煎すれ
ばいせんすれ
baisen sure
焙煎せよ (imperative literary)
焙煎しろ (colloquial imperative)
ばいせんせよ (imperative literary)
ばいせんしろ (colloquial imperative)
baisen seyo (imperative literary)
baisen shiro (colloquial imperative)
焙煎される (passive)
ばいせんされる (passive)
baisen sareru (passive)
焙煎させる (causative)
焙煎さす (causative)
ばいせんさせる (causative)
ばいせんさす (causative)
baisen saseru (causative)
baisen sasu (causative)
焙煎できる (potential)
ばいせんできる (potential)
baisen dekiru (potential)
焙煎しよう (volitional)
ばいせんしよう (volitional)
baisen shiyō (volitional)
焙煎しない (negative)
ばいせんしない (negative)
baisen shinai (negative)
焙煎せず (continuative negative)
ばいせんせず (continuative negative)
baisen sezu (continuative negative)
焙煎します (formal)
ばいせんします (formal)
baisen shimasu (formal)
焙煎した (perfective)
ばいせんした (perfective)
baisen shita (perfective)
焙煎して (conjunctive)
ばいせんして (conjunctive)
baisen shite (conjunctive)
焙煎すれば (conditional hypothetical)
ばいせんすれば (conditional hypothetical)
baisen sureba (conditional hypothetical)


白乾児

Borrowed from Mandarin 白乾兒／白干儿 (báigānr).

zh-m

白乾兒／白干儿 (báigānr)


ミルクセーキ

[mʲiɾɯ̟kɯ̟se̞ːkʲi]


パイナップルジュース

[pa̠ina̠p̚pɯ̟ɾɯ̟ d͡ʑɨːsɨ]

From English pineapple juice, equivalent to パイナップル (painappuru, “pineapple”) + ジュース (jūsu, “juice”).


茶布巾

[t͡ɕa̠ɸɯ̟kʲĩɴ]

Compound of 茶(ちゃ) (cha, “tea”) + 布(ふ)巾(きん) (fukin, “wiping cloth”).


トンスル

[tõ̞ɰ̃sɨɾɯ̟]


水割り

ja-noun

水(みず)割(わ)り • (mizuwari) ^(←みづわり (midwari)?)

水割り (canonical)
mizuwari (romanization)
midwari (romanization)
みづわり (hiragana historical)

→ Chinese: 水割 (shuǐgē)

[mʲizɨβ̞a̠ɾʲi]

From 水(みず) (mizu, “water”) + 割(わ)り (wari, “splitting, dividing; dilution”).

ja-com

dilution of whiskey, shochu or other spirits; the watered-down drink


リンゴジュース

From English apple juice, equivalent to リンゴ (ringo, “apple”) + ジュース (jūsu, “juice”).


ぶどうジュース

ja-noun

ぶどうジュース • (budō jūsu)

From English grape juice, equivalent to ぶどう (budō, “grape”) + ジュース (jūsu, “juice”).


レモンジュース

From English lemon juice, equivalent to レモン (remon, “lemon”) + ジュース (jūsu, “juice”).


クランベリージュース

ja-noun

クランベリージュース • (kuranberī jūsu)

From English cranberry juice, equivalent to クランベリー (kuranberī, “cranberry”) + ジュース (jūsu, “juice”).


フラットホワイト

[ɸɯ̟ɾa̠t̚to̞ho̞β̞a̠ito̞]


マンゴージュース

ja-noun

マンゴージュース • (mangō jūsu)

From English mango juice, equivalent to マンゴー (mangō, “mango”) + ジュース (jūsu, “juice”).


ホットチョコレート

ja:ホット・チョコレート


ホットチョコ

Shortening of ホットチョコレート (hotto chokorēto).


番茶

[bã̠ɲ̟t͡ɕa̠]


イオン飲料

イオン飲料 (canonical)
ion'inryō (romanization)

[iõ̞ɰ̃ĩn̺ɾʲo̞ː]

Compound of イオン (ion, “ion”) + 飲料(いんりょう) (inryō, “drink, beverage”).

com-ja

スポーツドリンク スポーツドリンク#Japanese

Synonym of スポーツドリンク (supōtsu dorinku, “sports drink”)


カルピス

[ka̠ɾɯ̟pʲisɨ̥]

Blend of カルシウム (karushiumu, “calcium”) + Sanskrit सर्पिस् (sarpis, “ghee”). First cited to a work from 1925.

blend

(trademark) Calpis (brand of non-carbonated lactic acid drink)


甘茶

甘茶 (canonical)
甘茶 (canonical)
amacha (romanization)

甘(あま) (ama, “sweet”) + 茶(ちゃ) (cha, “tea”)

梅花甘茶

梅花甘茶 バイカアマチャ

Hydrangea macrophylla var. thunbergii, a variety of bigleaf hydrangea

amacha, a sweet tea made from the leaves of Hydrangea macrophylla var. thunbergii

Synonym of 甘茶蔓 (amacha-zuru, “jiaogulan, Gynostemma pentaphyllum”)

甘茶蔓

a sweet tea made from the leaves of Gynostemma pentaphyllum


淹れる

ja-verb

淹(い)れる • (ireru) transitive ichidan (stem 淹(い)れ (ire), past 淹(い)れた (ireta))

淹れる (canonical)
ireru (romanization)
淹れ (stem)
淹れた (past)
淹れ
いれ
ire
淹れる
いれる
ireru
淹れれ
いれれ
irere
淹れよ (imperative literary)
淹れろ (colloquial imperative)
いれよ (imperative literary)
いれろ (colloquial imperative)
ireyo (imperative literary)
irero (colloquial imperative)
淹れられる (passive)
いれられる (passive)
irerareru (passive)
淹れさせる (causative)
淹れさす (causative)
いれさせる (causative)
いれさす (causative)
iresaseru (causative)
iresasu (causative)
淹れられる (potential)
淹れれる (colloquial potential)
いれられる (potential)
いれれる (colloquial potential)
irerareru (potential)
irereru (colloquial potential)
淹れよう (volitional)
いれよう (volitional)
ireyō (volitional)
淹れない (negative)
淹れぬ (negative)
淹れん (negative)
いれない (negative)
いれぬ (negative)
いれん (negative)
irenai (negative)
irenu (negative)
iren (negative)
淹れず (continuative negative)
いれず (continuative negative)
irezu (continuative negative)
淹れます (formal)
いれます (formal)
iremasu (formal)
淹れた (perfective)
いれた (perfective)
ireta (perfective)
淹れて (conjunctive)
いれて (conjunctive)
irete (conjunctive)
淹れれば (conditional hypothetical)
いれれば (conditional hypothetical)
irereba (conditional hypothetical)


グレープジュース

ja-noun

グレープジュース • (gurēpu jūsu)

From English grape juice, equivalent to グレープ (gurēpu, “grape”) + ジュース (jūsu, “juice”).

compound

ぶどうジュース ぶどうジュース#Japanese