Sake too generic for you? Let’s delve into a spirit that’s more generic yet lesser known by most outsiders. Today we’ll talk about shochu (stylized shōchū), the spirit that doesn’t always get the attention it deserves. If you’re unfamiliar with Japan, you might think that sake and Japanese whiskey are all there is to Japanese spirits. Obviously that’s wrong, but it means you’re missing an incredibly popular but unassuming spirit.
What exactly is shochu?
So first off, what is shochu? In simple terms, shochu is a distilled spirit native to Japan. Distillation sets it apart from sake (nihonshu) which is brewed and fermented, making its production more akin to vodka or whiskey rather than beer or wine. The alcohol content usually ranges between 25% and 45%, which means it’s got more kick than your average glass of wine but won’t knock you over quite as quickly as whiskey.
Origins and history
The roots of shochu go pretty deep into Japanese history, think centuries back. While no one knows exactly when or where it originated, evidence suggests that distillation techniques were introduced through trade routes linking Southeast Asia and Okinawa around the 15th century. By the Edo period (1603-1868), shochu had firmly established itself in Japanese culture.
One graffiti found at Koriyama Hachiman Shrine in Kyushu dating back to 1559 referencing “Araki” (an old term for shochu). Though it’s not enough to pinpoint its origins to Isa city, it’s safe to say it’s been a staple drink intertwined with Japan’s history.
The earliest written record of shochu however was by Francis Xavier during his visit to Kagoshima in 1549.
Ingredients: More than just rice
While many associate Japanese liquor strictly with rice, shochu breaks those conventions. Shochu can be made from all sorts of starches such as barley, sweet potatoes, buckwheat or even chestnuts or carrots. Yep, carrot as a liquor’s base.
Each base ingredient imparts its unique taste profile:
- Rice: Smooth, clean and subtly sweet flavor.
- Barley: Earthy tones balanced by mild sweetness.
- Sweet Potatoes: More robust flavors often described as floral or citrusy.
- Buckwheat: Nutty undertones, think roasted grains.
And these are just scratching the surface, the diversity and depth of ingredients that can be mixed in varying quantities means the combinations are enough to make your head spin.
Different types of shochu
It’s difficult to pin down shochu into categories because there are many details that can be altered in the production process to alter its flavors but here are the two major differentiations along with an outlier.
Honkaku shochu (single distilled)
Previously called otsurui shochu, this variety focuses on retaining maximum flavor integrity from original ingredients due to single distillation. It’s what you’ll want to get if you like your liquor neat. It’s no different from liking to taste every detail in your single malt Islay scotch or your left bank Bordeaux.
Kourui shochu (multiple distilled)
On another end lies kourui shochu. It’s often cheaper and used commonly in cocktails since multiple distillations leads to neutralizing strong flavors and smoothening the flavor profile almost like how you expect vodka to taste neutral.
Technically separate: Awamori
Although awamori is technically honkaku (single distilled) shochu and is legally classified as such, it’s often categorized separately in alcohol reference books due to its unique use of Thai long grain rice, lack of secondary fermentation and its roots tracing back to Okinawa.
Though awamori can be made anywhere in Japan, Ryukyu Awamori is a protected designation unique to Okinawa.
How to best enjoy it?
You drink it. Obviously… But more than that, here’s the common ways that locals will have it. Just making sure you don’t embarrass yourself unintentionally is all.
Neat
Pour it right out the bottle, savoring it without dilution whatsoever. If you’re a note nerd or a snob, this is how you’ll want to drink it to get every flavor note possible.
On the rocks
Chilling alcohol does 2 things. It mutes the flavors within the alcohol and makes it bearable when it’s hot. You’ll wanna use something less “upscale” if you’re gonna lose out on the flavor anyway but hey, it’s your money and your palate. You do what you like.
Mizuwari (watered down)
Liquor too strong? No problem, Japanese people have a delicate palate so a lot of their liquor is distilled with watering down in mind. In many cases, the flavors come alive after you add a bit of water and it’s not at all shameful to do so like it would be in the west where we make our liquor with neat drinkers in mind.
Oh and sidenote, mizuwari is also a term used for watered down Japanese whisky.
Oyuwari (hot water)
Similar but opposite to ice, it’s ideal for colder months warming your soul and pairing nicely with some of the colder sashimis.
Do keep in mind that shochus that are delicious hot may not be good cold and vice-versa.
Cocktails
Whether it be chuhais, lemon sours or highballs, cocktails are an excellent way to enjoy shochu because they’re the perfect strength, cold and refreshing. Perfect to wash away your weariness from a long day.
Umeshu
For a fruitier option, umeshu is a good choice. It’s essentially unripe Japanese plums (ume) in a container with sugar (usually rock sugar but sometimes honey or white sugar) and shochu left in a jar or container to ferment.
It’s a delicious and easy to make at home so many izakayas and restaurants in Japan that serve alcohol will have it.
Final thoughts
There, we’ve gone over the essentials and a few nuances of shochu but the best way to understand the intricacies of each one is to crack a few bottles and try them out. All the nerdy details don’t matter until you can taste them firsthand.
Maybe you’ll become a shochu nerd and end up with a huge collection, who knows? It’s all good as long as you’re not a snob about it.
So next time you’re at an izakaya, try out one or more of the available shochu, lemon sour or chuhai options. You’ll love it, trust me.
FAQ
What does shochu taste like?
This depends on the starch distilled by the particular brand but shochu is generally earthy and nutty with a hint of sweetness.
How is shochu different from sake?
Sake is rice as its main starch brewed and fermented while shochu is one or a mixture of sweet potato, barley, buckwheat or rice distilled. This makes shochu a lot closer to vodka and sake a lot closer to beer & wine.
What is shochu vs soju?
Shochu and soju are Japanese and Korean expressions of the same spirit style but shochu has a broader range of styles each with strict requirements. Japanese people tend to use shochu in a variety of cocktails on top of drinking them neat whilst Koreans tend to prefer Soju neat or with beer in a concoction called somaek.
Do you drink shochu straight?
Shochu can be enjoyed neat, on the rocks or mixed with a variety of water, juices, fruits, tonic water or with other spirits to make a cocktail. How you wish to enjoy it is entirely up to your preference.
Is awamori considered shochu?
Although awamori fits the classification of a single distilled shochu and is legally considered as such, it’s usually not placed in the same category because awamori is traditionally Okinawan as opposed to Mainland Japanese and has a slightly different flavor profile and isn’t double fermented.
Trending now