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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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 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.
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.
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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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.
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