Shochu is the best-selling spirit in Japan. It is hundreds of years older than Japanese whisky, and it outsells its more famous cousin, sake (nihonshu), domestically, but it is still relatively unknown outside Japan.
In this post I’ll run through the basic biographical details of shochu and what makes it unique. In future posts you can expect me to get into the weeds a little bit about how it’s made, how to drink it, and where to find it.
Before we go any further, and I’m oversimplifying here, please understand that there are two main types of shochu according to Japanese tax law. The newer style is called korui shochu, and it’s made in a more modern column still, the same machine used to make vodka and refine oil. It is a cheap vodka substitute and is used as the base spirit in chuhai (simple citrus- and tea-forward cocktails). I don’t pay any attention to it, and you shouldn’t either.
The shochu that I get excited about, and that I’ve devoted my life to, is a much older style known as honkaku shochu. It has been around for hundreds of year, and it is incredibly rule-bound by the tax authorities which means that you know what you’re getting when you purchase a bottle. Here are the key points to remember:
Shochu rules
- Fermented from approved ingredients and their koji
The best-selling styles are sweet potato shochu and barley shochu, but rice shochu, kokuto sugar shochu, buckwheat (soba) shochu, and sake lees shochu are also popular. There are actually 53 approved ingredients, so shochu is arguably the most diverse spirit on the planet. - Single pot-distilled
Most spirits are distilled at least twice which raises the alcohol percentage and strips out unwanted flavors and aromas. A third distillation will provide more of the same. However, honkaku shochu is single pot-distilled. Just one pass through the still, and what you have is what you get. That means two things: 1. the fermentations are very long to ensure that the mash tastes good going into the pots still; 2. the spirit is lower ABV than many western spirits. - Aged in vats, clay pots, or oak barrels
Shochu is often sold when it is quite young, perhaps even just 6-18 months old. But longer aging is increasingly common, and anything over three years old can be labeled as koshu and sold at a higher price. - Typically bottled at 25-30% ABV
Shochu can legally be bottled at up to 44.9% ABV, but lower proofs are far more common. Shochu is commonly enjoyed with dinner like beer or wine, so the lower proof allows the spirit to complement food rather than steamrolling it. - No additives. Ever.
The only things that can be added to shochu after it comes off the still are water and time. If you prefer spirits with unlabeled additives, then check this list.
How to drink shochu
In Japan, shochu is generally enjoyed alongside a snack or meal–most alcohol is, honestly. Typical serves in this part of the world are:
- on the rocks
- highball (with seltzer or sparkling water)
- mizuwari (rocks preparation with water at a 1:1 ratio)
- oyuwari (mixed 1:1 with hot (not boiling) water)
But if you’re new to shochu and trying to figure out how to pour it, I recommend the following:
- straight
- rocks
- highball
If you drink spirits anyway, a 25-30% ABV shochu should be pretty easy for you to understand. I’ll discuss recommended shochu styles for specific types of drinkers in future posts. In the meantime, here’s an executive summary (video) for you to share with the world. If you prefer podcasts, listen to this Japan Distilled episode. Also, be sure to read up on shochu’s cousin, awamori.
Kanpai!
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