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The origin of Shochu can be traced back to the 14th century when Awamori, its primitive version, was produced in southern Japan and Okinawa using a recipe imported from Thailand.
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| SHOCHU, pronounced "show-choo", is a colorless, Japanese spirit made from high starch grains and vegetables such as rice, millet, barley, buckwheat, molasses, corn and sweet potatoes. Its literal translation is "fiery spirits", which indicates Shochu's high level of potency as an alcohol beverage. Unlike Shochu's counterparts scotch whiskey and brandy, this high-grade distilled spirit can be enjoyed both before and after meals. Shochu is also suitable for drinking with a meal just like Sake and wine. It is becoming very popular for its versatility. |
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Just like there is difference between grain whiskey and malt whiskey, there are actually two kinds of Shochu: "Modern Shochu" is made by continuous distillation of polysaccharidic materials, and "Authentic Shochu" made by single distillation. In terms of distillation process, Modern Shochu is similar to grain whiskey and Authentic shochu to malt whiskey.
Modern Shochu
Modern Shochu is distilled and distilled continuously to reach pure alcohol, resulting an odorless and clean, flavorless state, much similar to Vodka. Inexpensive materials such as corn and molassess are most often used as ingredients, brewed, and then filtered. Added at the final stage are water to dilute. Due to its clean, characterless flavor, blends well with juices and other flavor mixers. Modern Shochu is usually around 70 proof.
Authentic Shochu
Authentic Shochu goes through a single distilling process, where the flavor and aromatic integrity is kept intact, coming from its original ingredient most notably steamed rice, barley, buckwheat, sugar cane and sweet potatoes. The result is a brew laced with a delicate aroma and flavor, much like tequila and gin. To fully enjoy the subtle underlining flavor offerings, Authentic Shochu is most often served plain, on the rocks or hot. Most Authentic Shochu range from 50 to 80 proof.
* Most Shochu at 00sake.com is Authentic Shochu.
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Kome (rice) Shochu delivers an elegant, full-bodied grain flavor that's satisfying, with lingering traces of sweetness which resembles a fine Jizake.
Awamori, the ancestor to all Japanese Shochu is made of 100% Thai rice and black aspergillus.
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| Mugi (barley) Shochu stands distinct, with a well-rounded and sweet flavor of barley. Although Mugi Shochu is known for being mild tasting, these days, consumers are attracted to a stronger barley accent. Likewise, its aged variety which resembles the full flavored single malt whiskey, is gaining in popularity. Mugi Shochu can be enjoyed in many ways - on-the-rocks is especially recommended. |
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| The attraction of Imo (potato) Shochu is its mellow, rich flavor and a well-rounded natural sweetness. Flavors vary depending on the aspergillus used. While one Imo Shochu may be fruity, another may remind us of herbs. Imo Shochu is hardy - when mixed with hot or cold water, it retains its signature sweet potato flavor. When mixed with hot water, the flavor will become pronounced. |
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| Kokuto (sugar cane, also known as black sugar in Japan) Shochu can be distilled only on the Amami Islands of Kagoshima prefecture. Kokuto Shochu is rather dry, despite its sweet flavor and aroma. It is a Japanese Rum. The clean and light after taste is comfortable, which makes it a good accompaniment with a main dish or an after dinner drink. Kokuto Shochu is versatile. It can be enjoyed on-the-rocks, with cold water, with soda, or as a base for mixed cocktails. |
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| Flavor Characteristics by Base Ingredient |
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| Each base ingredient has its own unique and inherent flavor, and aromatic characteristics. The following shows the varying characters by each ingredient, and their respective serving recommendations to best highlight them.
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Rice:
Straight, With warm water |
Barley:
Straight, On the rocks, With cold water, With lemon |
Sweet Potato:
Straight, With warm water, With cold water, Warmed |
Awamori, Sugar Cane:
Straight, On the rocks, With cold water |
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Shochu and Sake are traditional Japanese beverages, both with a history dating back many centuries. Although Shochu is distilled, and Sake is brewed like beer and wine, the two resemble each other in several important points. One of these is that both Shochu and Sake depend on aspergillus to convert starches into glucose, and after that, yeast is introduced to convert glucose into alcohol. This is a process so unique that it can achieve the highest naturally brewed alcohol content in the world.
There are three major aspergillus classifications. Black, White and Yellow:
BLACK ASPERGILLUS
Taste:
Black Aspergillus brings forth a strong, impressionable taste due to its ability to draw out the true flavors of the base ingredient.
Aroma:
Luscious
Flavor:
Rich and Comples
The strong character delivering a clean and smooth aftertaste, is attractive to the modern day consumers.
WHITE ASPERGILLUS
Taste:
A "melt in your mouth" sweetness
Aroma:
Mild
Flavor:
Mild, with a crisp and dry accent
The best of White Aspergillus can be savored by slowly sipping Shochu mixed with plain water.
YELLOW ASPERGILLUS
Taste:
Refreshing, Fruity
Aroma:
Subtile
Flavor:
This delicate and refreshingly fruity flavor is reminiscent of a fine Jizake.
Yellow Aspergillus creates a graceful and elegant brew, while at the same time, suppressing the harsh aromatic characters of the sweet potato.
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Shochu can be served at a variety of temperature and in different ways. It can be served with hot water, on the rocks, straight and poured into crushed ice. Shochu can also be mixed with different amounts of water, soda, fruit juice, or tea to create cocktail. The most popular serving method is blending with oolong tea, coke, or water.
There are no special containers defined for serving Shochu. You can use any container, cup or glass of your choice regardless of their materials and shapes.
Shochu enhances the taste of ingredients in food and also softens the strong smell of meat and seafood. Therefore, like Sake, it can be used for preparing and seasoning both Japanese and Western-style dishes.
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