Let’s explore some of the most popular types of Honkaku Shochu.

When we compare Shochu’s aromas and characteristics to other spirits around the world, we can better understand where Shochu fits within the global landscape of liquor—alongside whiskey, gin, rum, tequila, and others. We’ve tried to illustrate this in the chart below, including how Shochu’s profile evolves with aging. While the comparison is subjective, it offers a general idea of Shochu’s range of qualities.

Shochu’s position on the chart varies greatly depending on the base ingredients. For example, sweet potato Shochu can range from fruity and brandy-like (such as pisco) to bold and robust, like jenever. RiceShochu, on the other hand, spans from crisp, vodka-like expressions to those more akin to whiskey.

Compared to other spirits, Shochu displays a remarkably wide range of aromas, making it difficult to classify based solely on scent. That’s why learning about the unique characteristics of each ingredient—and tasting them—is the best way to enjoy Shochu.

Welcome to the distinctive world of Japanese Shochu. We hope you fall in love with it!

Where Shochu Stands Among the Spirits of the World Flavor

Flavor – 風味

A unique aroma found only in shochu

The alcohol content of most shochu and awamori is between 20 and 30 percent, which is substantially lower than other world spirits, which are mainly over 35 percent. Since its alcohol content is low, its aroma can be easily discerned from the moment it is poured into a wine glass. Also, different flavors can be discerned even with the same ingredients, because despite being a distilled spirit, the differences in the koji and yeast used also have a substantial impact. It produces an aroma unique to shochu, quite unlike that of beer or wine. The flavor of shochu can be described as a multiplication of koji, yeast, and the main ingredient. That structure itself already resembles a cocktail, and it produces an aroma that you would not expect from the ingredients. By understanding these flavors, you can create cocktails that no one has ever tasted before. These are the kinds of unrealized possibilities that shochu holds.

Koji – 麹

Brewing with koji gives shochu its aroma, flavor, and oiliness, as well as a unique depth of sweetness

Koji, which is made by adding koji mold to steamed rice and letting it reproduce, is essential for Japanese fermented foods such as soy sauce and miso. Similarly, koji plays a major role in shochu and awamori, both of which have been developed in a culture of fermentation. Koji is absolutely vital for producing the flavor, oiliness, and deep sweetness of shochu. Spirits from other places in the world, by contrast, put a lot of emphasis on distillation and aging. Throughout its long history, stills have been the subject of much research, and the associated aging and blending techniques have been explored. Now, the world is beginning to see a reversal. Just as fermentation is drawing attention in the world’s culinary industry, the world of spirits is showing growing interest in koji and fermentation: new spirits using koji are being created, and new flavors using previously unknown yeasts are being studied. The knowledge of yeast and koji that the Japanese have been exploring for many years can serve as important information for the global market.

Distillation – 蒸留

Stainless steel stills give each distillation meaning

While most of the world’s stills, such as those for whisky, are made of copper, most shochu stills are made of stainless steel. Direct distillation, in which steam is blown directly into the mash, has become the most common method of distillation. This is because it offers a way to heat mashes of easily-burned ingredients without burning them. Moreover, the alcohol content of shochu is defined as 45 percent or less. There is no limit on the number of distillations, but they are usually distilled only once and finished to 20-25 percent alcohol by volume. For this reason, it is a spirit with many aromatic components, and one that brings out the characteristics of its ingredients well. Shochu is one of the few spirits in the world to be drunk with meals. The culture of mixing shochu with hot water and drinking it with food is deeply rooted. It is a distillation method unique to shochu, which is designed to retain a certain amount of oil—that is, plenty of flavor—and to bring out the flavor of the ingredients when mixed with hot water.

Filtration – ろ過

How oil is left in during filtration determines the weight and character of the shochu A mentality distinct from other spirits around the world

Compared to other spirits from around the world, shochu has a completely different approach to oil. The oil component of shochu brings roundness and depth to the taste. Therefore, as opposed to the world’s spirits, which compete for a “clean” flavor in terms of how much filtration is used to refine the taste, the taste of shochu is determined by how it is filtered to retain as much oil as possible. That said, excess oil will oxidize and spoil the taste. Conversely, if too much oil is removed, the shochu will be “clean,” but its depth of flavor will be reduced. For this reason, shochu producers use various methods such as skimming off the oil with a net and filtering it out with paper, depending on the character of shochu they are aiming for.

Alcohol by Volume – 酒精

Even with an alcohol content of 20 percent, shochu’s strong flavors allow it to be used in cocktails

As can be seen by the growing popularity of non-alcoholic “mocktails,” health consciousness is driving a worldwide demand for cocktails with less alcohol. Some people think that shochu’s low alcohol content makes it unsuitable for cocktails, but if the flavors are strong enough, it can work as a low-alcohol cocktail, which actually has its advantages. For example, by adding 20ml of 25 percent spirits instead of 20ml of 40 percent spirits, you can create a cocktail that has a gentle fragrance and a soft mouthfeel while keeping the alcohol content in check. However, it’s hard to make a cocktail if it is weak in terms of both alcohol and flavor. Such shochu is best enjoyed mixed with hot or cold water.

Aging – 熟成

From a global perspective, shochu is more valuable when it can be spoken of like whisky in terms of aging

Maturation for long periods of time holds new possibilities for shochu. Whether aging is done in tanks, pots, or barrels, they all have one thing in common: as the shochu ages, gas and fungal smells are eliminated, and the flavor becomes more mellow. This is particularly true for rice and barley shochu: when the raw spirit is left in a barrel to age, it develops a character comparable to whisky. However, the value of aged shochu has not been well established in Japan. For example, if shochu is stored in oak barrels in the warm climates of Kyushu and Okinawa, it will mature quickly and take on the aroma of the barrel. As such, it is said that the 30-year aging periods used for whisky in Scotland may not be strictly necessary. There are still many things that remain unclear, such as differences in aging methods and how to identify the peak of maturity, but thinking globally, if there is shochu that can be spoken of like whisky in terms of aging, then its value will surely increase.

Various Flavors of Japanese Shochu

There are various flavors of Japanese Shochu depending on the base ingredients. The most common base ingredients are sweet potato, barley, rice, and black sugar. Each flavor has a distinctive aroma and characteristics.

Sweet Potato Shochu

Awamori

Other Shochu

Enjoy Shochu at home. Authentic Drinking Styles

There are many different ways to drink Shochu in Japan. Here are the most popular authentic approaches to drinking Shochu.

On the Rocks

Shochu is commonly enjoyed on the rocks. You can taste the full aroma and flavor of the Shochu with this easy-to-prepare serving method. As the ice melts, the flavors will become mellower. This works well for all Shochu, but especially for cask-aged barley Shochu or sweet potato Shochu. To make Shochu on the rocks, high-quality, transparent ice is ideal, and the ice should be made with mineral water or boiled water.

Cold Water Mix

Blending with cold water (Mizuwari in Japanese) is recommended for those who would like to enjoy Shochu with food, and is ideal for people who are not partial to strong drinks. The taste will be gentler when the Shochu is mixed with water, but the beverage still remains filled with aroma and flavor. This is highly recommended for barley Shochu and awamori. The usual ratio of Shochu to water is 3-to-2 or 1-to-1. High quality water is crucial, ideally soft water with low mineral content. In Japan, there is an another way of mixing Shochu and water which is to let it sit overnight to impart a mellower taste.

Hot Water Mix

Mixing Shochu with hot water (Oyuwari in Japanese) is highly recommended, especially in the cold season. With this style, you can enjoy the aroma and umami flavor of Shochu through the steam. This method works well with sweet potato Shochu. To prepare it, add the hot water to the cup first and then add the Shochu. The hot water should be approximately 158 °F (70 °C) when the Shochu is added. The recommended ratio between Shochu and water is 1-to-1.

With Sparkling Water

Many people enjoy Shochu with sparkling water (Sodawari in Japanese), which may remind you of a highball. To make it, pour Shochu into an ice-filled glass, then add sparkling water.

The recommended ratio of Shochu to sparking water is 1-to-3. Lemon slices are also a good addition if you would like to add more freshness. This method is the most crisp and refreshing.