Anyway,… from where I am japček is the no alchololic version, after that it's toukec.

True nowadays there mostly isn't any alco variant except in hardcore rurals. So for example here we say tovkuc or mošt but in my family we all think of un-alkoholik version of it if you would offer us. This is mainly to do with storage. Back then technology didn't allow prolonged storage of it without spontaneous fermentation due to lack of paraffin oil and other storage methods.