Shochu
A focused shelf of shochu, ordered for you and ready in 2 to 3 days.
Shochu questions
How is shochu made?
Shochu begins with a fermented mash made from an ingredient such as barley, sweet potato, rice, buckwheat, or sugar cane, usually with koji to convert starch into fermentable sugar. Many traditional styles are distilled once, retaining their raw-material character. It is generally lower in alcohol than whisky or vodka and may be bottled without extended barrel aging.
Does shochu have more alcohol than sake?
It is distilled, while sake is brewed like beer from rice, water, yeast, and koji. Distillation gives shochu a higher alcohol level and a more concentrated spirit character. Sake is generally lower in alcohol and has a broader, wine-like or rice-driven texture. Shochu can be made from several ingredients, whereas sake is made primarily from rice.
What does shochu taste like?
Flavor changes according to its base ingredient and distillation style. Barley shochu can be nutty and cereal-like. Sweet potato shochu is often earthy, rich, and aromatic. Rice shochu may be softer and more delicate. Single-distilled honkaku shochu retains more raw-material character than repeatedly distilled, neutral-style shochu.
How do you drink shochu?
Try shochu neat or on the rocks to understand its flavor, then experiment with cold water, hot water, soda, or unsweetened tea. Hot-water dilution is common for aromatic sweet potato shochu and can open its fragrance. Soda makes a refreshing highball. The ideal ratio depends on proof and preference, so begin with a modest pour and adjust gradually.