Japanese sugar is made both from sugar cane (sato-kibi, good for 20%), grown in Kagoshima Pref. and in Okinawa, and from sugar beets, grown in Hokkaido (tensai, good for 80%). Pure white sugar is the norm.
Sugar consumption was 16.4 kg p.p. in 2010, down more than 5 kilos compared to 1985. Daily consumption per person is also rather low in comparison with other countries: Japan stands at just 45 gram, against 172 g. for Brazil, 167 for Australia, 127 for Germany and 89 for the U.S. (figures from Japanese Wikipedia).