Shochu

Shochu is one of Japan’s most popular and widely consumed alcoholic beverages, yet it often remains in the shadow of sake on the international stage. Unlike sake, which is brewed, shochu is a distilled spirit, making it more akin to whisky or vodka. Shochu has a rich history and a wide range of flavours, making it a fascinating drink to explore for both casual drinkers and connoisseurs alike.

Shochu has been enjoyed in Japan for centuries, with records dating back to the 16th century. It is believed that distillation techniques were introduced to Japan via China and Southeast Asia, taking root in the southern islands of Kyushu and Okinawa, where the climate was better suited for producing spirits rather than sake.

Over time, different regions developed their own unique styles, using local ingredients and traditional methods to create a diverse range of shochu varieties. Today, Kyushu remains the heart of shochu production, particularly Kagoshima, Miyazaki, and Kumamoto, where it is considered the drink of choice over sake.

Types of Shochu

One of the defining characteristics of shochu is the variety of ingredients used in its production. The most common types include:

• Imo Shochu (Sweet Potato Shochu) – Rich, earthy, and full-bodied, this variety is most popular in Kagoshima and has a distinctive aroma.
• Mugi Shochu (Barley Shochu) – Light and slightly nutty, with a smooth taste that appeals to whisky drinkers. It originates from Nagasaki and Oita Prefectures.
• Kome Shochu (Rice Shochu) – Soft and slightly floral, this variety is often compared to sake and is popular in Kumamoto.
• Soba Shochu (Buckwheat Shochu) – A less common variety with a mild, slightly nutty taste.
• Kokuto Shochu (Brown Sugar Shochu) – Produced mainly in the Amami Islands, this shochu has a subtly sweet and smooth flavour.
• Awamori – A distinct Okinawan version of shochu made from long-grain Thai rice, known for its strong flavour and high alcohol content.

Shochu vs. Sake – What’s the Difference?

Many people confuse shochu with sake, but they are fundamentally different drinks:

How to Drink Shochu

Shochu is incredibly versatile and can be enjoyed in several ways:

• On the Rocks (Rokku) – Served over ice, this is the most common way to drink shochu, especially for barley and sweet potato varieties.
• With Water (Mizuwari or Oyuwari) – Diluted with either cold (mizuwari) or hot (oyuwari) water, allowing the aroma and flavours to open up.
• Straight (Sutoreto) – Drunk neat, shochu provides the most direct experience of its distinct character.
• With Soda (Sodawari) – Particularly popular with barley shochu, this light and refreshing option is great for casual drinking.
• Mixed with Other Ingredients – Shochu is often used in cocktails or mixed with oolong tea (Uron Hai), lemon (Lemon Sour), or fruit juices.

Shochu Culture in Japan

Shochu plays a major role in Japanese drinking culture, particularly in Kyushu and Okinawa, where it is often preferred over sake or beer. It is commonly served during meals, as its lower alcohol content (compared to whisky or vodka) makes it an excellent pairing with food. Shochu is also believed to be healthier than other spirits, as it contains fewer impurities and is said to be easier on the body.

Many izakayas (Japanese pubs) serve an extensive range of shochu, often offering different types based on region and ingredient. In Kyushu, it is not uncommon to see large ceramic jugs of shochu on restaurant tables, allowing drinkers to pour their own servings.

Where to Buy Shochu

• Shochu is widely available in Japan and can be found in:
• Supermarkets & Convenience Stores – Budget-friendly brands and smaller bottles are easy to find.
• Specialty Liquor Stores – A great place to find premium and regional varieties.
• Duty-Free Shops – A good option for bringing home a unique bottle.
• Online Retailers – Many Japanese and international websites ship shochu globally.