Shōchū
Shōchū is the most popular Japanese spirit that has been produced since the 16th century. It is distilled from fermented koji mold and various basic ingredients such as barley, sweet potatoes, rice, buckwheat, brown sugar, as well as sesame, chestnuts, carrots, or perilla leaves.
The choice of the base ingredient and the type of koji used in the production are crucial since the top quality shōchū (honkaku) is distilled only once to show the true character of the base ingredient. Shōchū usually comes at 25% ABV, and traditionally it is not matured.
It can be enjoyed neat or on the rocks, as well as diluted with oolong tea, fruit juices, and warm or cold water.
Types of Shōchū
Part of
Chūhai
Chūhai is a mixed Japanese drink with fairly low alcohol content. In its original form, it was made with soda water and shōchū—Japanese spirit ... Read more
Nigori umeshu
Nigori is the unfiltered version of Japanese umeshu, a popular liqueur made with macerated ume fruit. Standard umeshu is produced by macerating ripe or green ... Read more
Oyuwari
Oyuwari is a traditional combination of a strong spirit and hot water. The water is usually heated in a teapot and then added to a glass with the spirit. When ... Read more
Mizuwari
Mizuwari is a Japanese combination of shōchū and cold water. The original version was made with shōchū, but modern variations commonly use Japanese whisky or ... Read more
Serve with
Yakiniku
Yakiniku is a term denoting a Japanese technique (with Korean origins) of cooking bite-sized pieces of meat and vegetables on a table grill. It can also refer ... Read more
Best Shōchū
Iichiko
Iichiko Frasco Shochu
Iichiko
Iichiko Saiten
