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WHAT IS
SHOCHU?

Shochu is a traditional Japanese distilled spirit. It is one of Japan’s most consumed spirits, a historical record can be dated back to the 16th century.

Made from a variety of ingredients such as rice, sweet potato, barley and sugar cane, Shochu is a versatile spirit and is most commonly drunk with food in Japan.

It is low in calorie per serve vs. other white spirits driven by lower ABV (Alcohol By Volume). Regulation is between 25-45% ABV, with the majority being around 25%.

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SHOCHU IS A DISTILLED SPIRIT, MUCH LIKE GIN, VODKA AND RUM

While Shochu is occasionally referred to as “Japanese vodka” not only is this misleading, it also doesn’t do Shochu any justice.

It is much easier drinking but flavorsome, that’s why it is Japan’s most loved spirit.

SHOCHU
INGREDIENTS

Shochu can be made from a number of base ingredients. Because each of these base ingredients brings its own unique flavour to the final product, Shochu comes in a wide variety of flavours and overtones.

KOME (RICE)
has a mild flavour and aroma.

IMO (JAPANESE SWEET POTATO)
has the strongest aroma and flavour and enjoyed by many Shochu lovers.

MUGI (BARLEY)
has a milder taste – a good beginner’s choice.

KOKUTO (SUGARCANE)
is sweeter and less aromatic than other Shochu types and is the base spirit for KOYOMI™ Highballs.

SOBA (BUCKWHEAT)
is the youngest variety of Shochu (around 40 years old) and is milder flavour than Imo or Rice variety.

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SHOCHU,
SAKE, SOJU
& VODKA

SHOCHU VS. SAKE
Sake is fermented like wine, whilst Shochu is distilled.

SHOCHU VS. SOJU
Soju is very similiar to Shochu however it often has added sugar, and originates in Korea, while Shochu is Japanese.

SHOCHU VS. VODKA
ABV – typically Shochu has a lower ABV at 25% or less, where most vodka is 35% or more. Core ingredients have commonalities, both vodka and Shochu can be made from rice or wheat. Shochu made with sweet potatoes is very popular in Japan. Vodka is often made with sorghum, corn or potatoes.

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HOW TO
DRINK
SHOCHU

Shochu is very versatile in the number of ways it can be enjoyed because of its relatively low ABV (Alcohol by Volume).

Popular ways to drink Shochu is neat, on the rocks, with warm or cold water, or mixed with either Oolong tea, fruit juice and soda or as a RTD (CHU-HAI / Japanese appreciation of Shochu Highball).

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WHEN TO
DRINK
SHOCHU

Most commonly drunk in Japan with food, the many different flavours of Shochu means there is a variety to match any taste profile.

Shochu is perfect to pair with food, share with friends at a picnic or social gathering or simply when you’re unwinding with a sunset drink.

Where to buy Koyomi™