Kompari

Kompari is a traditional Japanese alcoholic beverage that originated in the region of Kyushu, particularly in the city of Fukuoka. It is a type of *sake* (Japanese rice wine) that is typically lighter in body and lower in alcohol content compared to standard sake. The name "kompari" comes from the combination of the words "kompyū" (コンピュー, meaning "computer") and "sake," reflecting its early popularity among young, urban professionals and office workers in the 1980s and 1990s, who often drank it in social settings or while working late at computers.

Kompari is made from polished rice, *koji* (a mold used in fermentation), water, and *sake yeast*, following a process similar to that of regular sake. However, it is often blended with a higher proportion of water to achieve its characteristic lighter taste and lower alcohol content, typically around 15–17% ABV (alcohol by volume). Some varieties may also include additional ingredients like fruit or herbs for flavoring. The beverage is usually served chilled, making it a refreshing choice, especially during warmer months.

The popularity of kompari declined in the late 20th century as tastes shifted, but it remains a nostalgic symbol of Japanese work culture from the late 20th century. Today, it is occasionally enjoyed as a novelty drink or by those seeking a lighter sake alternative. While not as widely produced or consumed as traditional sake, kompari continues to hold cultural significance as a representation of Japan’s past social and workplace dynamics.