SHOCHU JAPAN

ALL ABOUT SHOCHU

Shochu is Japan's other indigenous alcoholic beverage, but unlike sake, shochu is distilled. It is also made from one of several raw materials. The alcoholic content is usually 25%, although sometimes it can be as high as 42% or more.

Unlike many other beverages, shochu is made from one of several raw materials. These include sweet potato, and shochu made from these is called "imo-jochu." Other materials commonly used include from rice, soba (buckwheat), and barley.

And, each of these raw materials gives a very, very distinct flavor and aroma profile to the final sake. These profiles run the gamut from smooth and light (rice) to peaty, earthy and strong (potato). Indeed, each of these raw materials lends a unique flavor in much the same way that the peat and barley of each region in Scotland determine the character of the final scotch whiskey.

Shochu overall is enjoying massive popularity these days in Japan. Over the last couple of years, both beer and sake consumption have continued to drop, where as shochu has actually increased. 

Kagoshima is rightfully proud of their shochu heritage. It is the only prefecture in Japan that brews absolutely no sake, but only produces shochu. If you ask for sake down there, expect and enjoy the local sweet-potato distillate