Kodama Inryo and the Birth of “Bais” Sour (Japanese Chūhai Mixer) in Omori, Tokyo #341

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In this article,
“Bais” and “Whis” are used as original English
renderings by Otapedia,
as no official English spellings appear
on the product packaging.

Both are flavored mixers used for Japanese chūhai.

This article uses “Kodama Inryo”
in accordance with the company’s official notation.
“Inryo” is the Japanese word for beverages or soft drinks.

In 1958 (Showa 33)

Kodama Inryo Co., Ltd.
began manufacturing ramune soda
in Kamata 3‐chome,
Ota City, Tokyo.

The company name
is said to have been inspired by
the “Kodama” limited express train
that once ran
on the Tokaido Line.

The name predates the later
Kodama Shinkansen service.

In 1975 (Showa 50)

The company relocated
to its current site
in Omori Minami
and began manufacturing
carbonated water.

The company name was also changed to
Kodama Inryo Co., Ltd.

An Encounter with Goto Shoten

Business dealings began with
Goto Shoten in Shirokane
(now GTU Co., Ltd.),
a company famous for
“Whis” Sour.

As a result,
shipments of carbonated water
used as a drink mixer
increased rapidly.

This became a turning point,
leading the company to shift toward
the production of mixers
for alcoholic beverages.

What Is “Whis” Sour?

Often referred to as a “legendary drink,”
"Whis" is not an alcoholic beverage itself
but a concentrated mixer added to shōchū.

In the late 1950s,
beer and whiskey were still
expensive in Japan, and shōchū
was the most common drink
among ordinary people.

However,
the shōchū of that era often had
issues with quality and aroma.
"Whis" was created to make it easier to drink.

The name is said to derive from "whiskey,"
a luxury item admired by the public at the time,
and was originally coined as a playful twist.

"Whis" is typically mixed with "shōchū" and
carbonated water, and is sometimes referred
to as “the original chūhai.”

Because it was never sold at retail and was
distributed only to a limited number of bars,
it remains a rare and nostalgic drink even today.

Places Where You Can Enjoy “Whis”

"Whis," the legendary shōchū mixer, 
can still be enjoyed today at a number
of bars and restaurants across Japan,
from Tokyo to Okinawa.

Although distribution has always been limited,
several long‑established
venues continue to serve "Whis"
in its original form.

Below is a selection of places
where you can experience this rare and nostalgic drink.

In 1981 (Showa 56)

The “High Sour” released in 1980
by Hakusui‐sha became a major hit.

Following this trend,
Kodama Inryo introduced its own
“Kodama Sour,”
which quickly gained popularity as well.

In 1984 (Showa 59) the “Bais” Sour was created

While experimenting with various flavors,
the company developed options such as
green apple and plum.

They then turned their attention to "shiso,"
a Japanese herb with a sharp,
refreshing aroma, a flavor not used by other makers.
To balance its simple taste,
apple juice was added,
completing what became the "Bais" Sour.

The name was inspired by
the earlier "Whis" Sour.

"Shiso" Extract at the Heart of "Bais" Sour

The core of the "Bais" Sour
is a distinctive "shiso" extract,
a Japanese herb known for its sharp,
refreshing aroma.

This extract is difficult to source,
and the process of drawing out
its flavor requires time and careful work.

The oil derived from "shiso" extract
is said to cost more than
100,000 yen per kilogram,
making it an exceptionally
expensive ingredient that shapes
the drink’s unique character.

Because of this extract,
the "Bais" Sour has maintained the same taste
since its release,
with no changes to its recipe or ingredients.

Early Distribution of "Bais" Sour

When the "Bais" Sour was first completed,
it was not promoted through advertising.
The drink was supplied only for commercial use.

This was because the company
adopted a returnable‑bottle system
and handled the collection themselves,
making long‑distance distribution difficult.

Showa Retro Revival and Renewed Recognition

Supported by long‑time fans,
the "Bais" Sour gained
fresh attention in 2012.

On April 1, the drink was featured
in an article in "Nikkei Trendy",
and later appeared in
"Sanpo no Tatsujin :
Kamata & Ikegami"
on June 1, 2012.

Product Expansion at Kodama Beverage

Responding to customers
who wanted to enjoy the drink at home,
Kodama Inryo introduced one‑way bottles
and continued developing products
that meet consumer needs.

Kodama Inryo Today and the "Bais" Sour

Kodama Inryo now offers
eight varieties of sour drinks,

including the "Bais" Sour.

"Ramune" and all other beverages
are produced at the company’s own factory
in Ota City, Tokyo.

Where to Enjoy "Bais" Sour

When the "Bais" Sour was first released,
it was available only within
the delivery range around Ota City, Tokyo.

Today,
the number of places offering
the drink has expanded across Japan.

In Closing

Otapedia records Kodama Inryo,
a long‑established drink maker in Omori,
as one of Ota City’s “Unnamed Companies”,
and the "Bais" Sour—born in Omori and
beloved as a downtown flavor—
as one of “Ota City's iconic specialties”
and as an “Unrecognized Regional Heritage.”

Otapedia’s work is an effort
to preserve and recall the fading memories of Ota City, Tokyo.

We turn our attention once more to
those things whose names are fading,
and bring them back into our collective memory.

Even if their activities or presence
someday disappear,
the traces they left within this community
will continue into the future.

These designations are
Otapedia’s own terms
and are not official
recognitions by
Ota City Office.

“The Retro Downtown Flavor: Kodama "Bais" Sour —
　　　A Quiet Favorite Behind the Sour Boom ”https://www.otoriyosetecho.jp/gourmet/26688/

“What Is ‘Whis,’ the Phantom Origin of "Chūhai"?”
　　　Gurutopi! (2021/7/6)
https://www.gourmetcaree.jp/matome/2021/07/06/post-22886/

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