Shochu BASIC
What is Shochu?
Shochu is a spirit that originated in Japan. In general, the term “shochu” refers to honkaku shochu, awamori, and ko-rui shochu.
SHOCHU
Honkaku shochu
Honkaku shochu is a spirit made from various base ingredients and koji. It is distilled in a pot still like whiskey and rum, and is characterized by the distinct flavor of the base ingredients.
Awamori
Awamori is a type of honkaku shochu made with black koji and indica rice. Most awamori production remains in its original homeland, Okinawa.
Ko-rui shochu
Ko-rui shochu is a spirit made from various cereals and molasses. Unlike honkaku shochu, it goes through distillation in a column still like vodka and diluted soju, and retains little flavor of the base ingredients.
Shochu’s base ingredients.
The character of shochu depends on the selected base ingredient. There are over 50 legally approved base ingredients. However, the most commonly used are sweet potatoes, barley, rice, brown sugar, and buckwheat.
Sweet Potatoes (Imo) 芋
Sweet potato shochu, or imo shochu in Japanese, traditionally has the distinct aroma of steamed sweet potatoes. It has a round taste with a hint of sweetness.
Barley (Mugi) 麦
Barley shochu has a hint of barley-like aroma and a mellow sweet taste. Depending on the distillation method, barley shochu has a wide range on the flavor spectrum, from light to rich.
Rice (Kome) 米
The flavor profile of rice shochu changes significantly by the distillation method. Atmospheric distillation produces a fragrant and full-flavored shochu that is abundant in umami with a round taste. On the other hand, reduced pressure distillation produces a lighter and slightly fruitier flavor. In addition, aged awamori, or “kusu,” often has a vanilla-like flavor, which is derived from components in indica rice.
Production Process
How to Serve Shochu
Shochu can be enjoyed before, during, and after a meal. Along with standard serving methods, including straight and mixed with soda, shochu also makes a great cocktail base.
When to Serve Shochu
Shochu makes for an excellent aperitif and digestive before or after a meal. However, many people in Japan enjoy it during a meal as well. In some cases, well-timed shochu servings help refresh the palate during a full course meal.
Standard Ways to Enjoy Shochu
Straight
Shochu is smooth and has a lower alcohol content than most spirits. Together, these factors enhance its full flavor served straight at room temperature.
Shochu with Cold Water
Mizu-wari, or shochu cut with cold water, is one of the most popular ways to drink shochu in Japan. This mixer gives the drink a milder taste while still retaining shochu’s unique flavor. In Kyushu, some people blend shochu and water a few hours before drinking to make it taste smoother.
Shochu with Hot Water
Oyu-wari, or shochu cut with hot water, brings out shochu’s sweet and savory taste and aroma. It is an especially popular serving method during winter.
On the Rocks
Serving shochu over ice cubes chills the drink. While it does reduce the aroma of the drink, the taste becomes extra smooth.
Shochu with Carbonated Water
Soda-wari, or shochu cut with carbonated water, makes shochu bubbly with a refreshing taste. This method is especially popular during summer.
Shochu as a Cocktail Base
Shochu has a unique flavor that can become a unique base for a wide variety of cocktails. One of the simplest shochu cocktails uses a mixer of fresh fruit juice, making a refreshing fruity drink.
Shochu with Tea
Ocha-wari, or shochu cut with unsweetened tea, adds extra flavor to the drink. The most popular mixing teas are oolong tea, green tea, and barley tea. Some types of shochu traditionally pair well with a specific tea. Examples include sweet potato shochu and oolong tea, rice shochu and green tea, and barley shochu and barley tea.
