Introduction to Shochu
SHOCHU -Discover Japan’s other great drink.
Whilst most Australians are familiar with sake, shochu is an often overlooked and underappreciated Japanese drink. Shochu is a distilled spirit commonly made from rice, barley, soba (buckwheat), sweet potato or brown sugar. Many other obscure variants exist, including carrot, tomato, chestnut and even milk!
It is produced by single or multiple distillation and then matured anywhere between one month to several years. It is generally produced at 25 per cent alcohol but some can be as high as 45 per cent.
Shochu has its roots firmly planted in Kyushu, southern Japan (especially in the prefecture of Kagoshima, where shochu reigns supreme and there is no sake production whatsoever). Further south in Okinawa, they have their own version called Awamori. This differs from shochu in that it is produced from the long grain Thai Indica rice and uses indigenous black koji mould in the fermentation process.
Shochu is very versatile. Its clean, subtle taste can be enjoyed neat, on ice or mixed with water or juice. Depending on the raw materials used, its flavour can be light and delicate or strong and earthy. It’s also a great mixer in cocktails as it provides a balanced alcohol base without competing against mixers.
The consumption of shochu in Japan has enjoyed a steady rise since its consumer revival 10 years ago. Once the tipple of older folk, it gained a foothold in the youth market when cleverly promoted to women due to its low calories.
So next time you’re out enjoying Japanese cuisine, give shochu a try. You may find you’ll want a bottle for home too!
Andre Bishop
Owner, Nihonshu Shochu & Sake Bar