A Beginner’s Guide to Japanese Shochu

Japanese Shochu is a traditional distilled spirit that has a rich and fascinating history. It’s been around for about 500 years getting its start in southern Japan with mixing traditional sake brewing and distilling methods.

A Brief History of Japanese Shochu

Distillation has been around for thousands of years. Records show that it started in Mesopotamia for making perfume. Alcohol distillation came later, showing up in India and Ethiopia around 800-750 BC.

The technique spread slowly, and reached China and Southeast Asia by the 1300s. Japan entered the scene in the 1400s, primarily through trade in its southern islands of Okinawa and Kyushu.

Records from Okinawa show they received distilled beverages as gifts from places like Thailand and Korea. Experts think the distillation technique probably came along with these gifts.

The first written record of shochu dates back to the mid-16th century. In 1546, a Portuguese merchant documented the consumption of a rice-based spirit in present-day Ibusuki City in Kagoshima Prefecture on the Kyushu Island.

Carpenter’s complaint is the oldest existing direct reference to shochu in Japan | ワシモ, CC BY-SA 3.0, via Wikimedia Commons

However, the Japanese didn’t write about it by name until 1559, when a carpenter fixing the roof of a Shinto shrine in northern Kagoshima wrote a complaint about his employer on one of the tiles. He wrote that the stingy priest never offered them any shochu. This gripe is actually significant because it’s the first time the term Shochu appears in written Japanese.

Shochu in the Edo Period

Shochu gained prominence during the Edo period (1603-1868) as a prized gift for the Shogunate. People drank it and used it to disinfect sword wounds. Its popularity caused the demand to quickly outpace production in Okinawa and southern Kyushu.

In order to produce more, officials told sake breweries on the main island of Honshu to make shochu using sake lees. This led to the term Awamori, which distinguished local shochu from Okinawan liquor.

Old Shochu Bottles Lining a Path in Tokoname, Japan

The Edo period saw shochu making methods spread across Japan, which led to more variety in ingredients used.

Shochu in the Meiji Period

The Meiji period (1868-1912) marked a turning point. Production methods started to improve significantly during this time. These changes helped shape the shochu we know today.

The early 1900s introduced the double fermentation method, a technique that greatly improved production. At the same time, black koji from Okinawa and its variant, white koji, were introduced to helped stabilize shochu output and quality.

Shochu on the Rocks | Publicdomainq.net, CC0, via Wikimedia Commons

A Quick Word About Koji

The production of alcoholic beverages from starchy ingredients involves a complex process known as saccharification. This process is essential for breaking down complex carbohydrates into simple sugars, which can then be fermented.

In traditional brewing methods for beverages like beer and whiskey, malt is used to facilitate the starch breakdown. However, Japanese alcoholic beverages, such as sake and shochu, employ a unique approach to saccharification.

These traditional drinks utilize a specific type of mold called Koji to break down starches. This method of saccharification has played a significant role in shaping the unique flavors and characteristics of both sake and shochu.

What is Shochu?

Shochu isn’t sake. It’s a different drink entirely. The taste is less fruity than sake, with a more nutty or earthy flavor. The flavor is very dependent on what starch is used to distill it.

Path Lined with Old Shochu Bottles in Tokoname, Japan

This distilled spirit typically contains between twenty to thirty-five percent alcohol by volume. It can be made from sweet potato, rice, sugarcane, or barley. People often drink it on the rocks; or mixed with water, juice, or tea.

Shochu is very popular across Japan, especially in Kyushu. Awamori, Okinawa’s version, uses Thai long grain rice, as opposed to short grain rice, and a local black koji mold. This sets it apart from other shochu.

Types of Shochu

Sweet Potato Shochu

Sweet potato shochu is known for its aromatic complexity and diverse flavor profile. The drink has a strong taste and distinct smell, though some newer varieties have toned this down.

Imo Shochu for Sale

As it matures, it develops an even richer and more nuanced character. The aging process creates a more sophisticated and multilayered drink, comparable to whiskey.

Rice Shochu

Rice shochu uses the same base as sake. Production started in warmer areas where sake-making wasn’t ideal. Kumamoto Prefecture stands out for its high-quality rice shochu. However, you can also find rice shochu in well-known sake regions like Niigata and Akita prefectures.

Sugarcane Shochu

Sugarcane shochu starts off light and crisp with a scent similar to rum, but surprisingly, it’s not that sweet. As it ages, the body gets richer and fuller, but the smell stays about the same.

Barley Shochu

This is hands down my favorite. Barley shochu is milder than rice shochu and goes down easy. Cask-aging can give it a richness and flavor that rivals a lightly barrel-aged single-malt whisky.

Mugi Shochu for Sale

As it ages, the flavor deepens and intensifies, giving it more complexity and character.

Awamori

Awamori is the original Japanese shochu from Okinawa. Its profile is balanced, with moderate fragrance and character. Aging enhances its flavor, making it richer and fuller. It develops a fruity aroma over time.

Awamori Bottles for Sale | 663highland, CC BY-SA 3.0, via Wikimedia Commons

Unlike regular shochu, awamori uses Thai long-grain rice, and a special black koji for fermentation. Only shochu made in Okinawa can legally be called Awamori.

Where to Buy Shochu

Shochu is easy to find in Japan. It’s in supermarkets, liquor stores, and convenience stores. You can even get canned Chuhai drinks from vending machines.

Outside Japan, it’s a bit harder to find. You’ll have better luck in cities that have a large Japanese population.

North America is starting to catch on to shochu. Cities like Los Angeles, San Francisco, Vancouver, Toronto, and New York are leading the trend. New York even has some dedicated shochu bars.

How to Drink Shochu

You can drink shochu in various ways. Neat, on the rocks, or mixed with water – hot or cold. Some people like to mix it with oolong tea, green tea or juice.

There’s also something called a Chuhai, a drink made with soda water and fruit. A fresh lemon chuhai is quite possibly the most refreshing way to enjoy shochu. Enjoy!