Discover the Charm of Shochu: Japan's Hidden Gem in the World of Spirits

In the ever-expanding world of spirits, shochu stands out both as remarkable and a remarkably overlooked gem. It is no sweeping statement to say that Shochu does not quite enjoy the glory that Sake does in the international scene. This traditional Japanese distilled beverage, however, offers a unique taste experience that we honestly think places it as one of the best value spirit out there for the price you pay.

Here's why you should consider incorporating shochu into your drinking repertoire.

A Brief History of Shochu

Shochu, a spirit with roots tracing back to 16th-century Japan, has been an integral part of Japanese culture for centuries. Originating in the Kyushu region, shochu was initially made from sweet potatoes but later diversified to include other ingredients such as barley, rice, and sugarcane. Unlike sake, which is brewed, shochu is distilled, resulting in a higher alcohol content and a distinct flavor profile.

Shochu's historical significance is reflected in its enduring popularity in Japan. According to the Japan Spirits & Liqueurs Makers Association, shochu accounted for over 25% of Japan's total spirit consumption in 2020, demonstrating its status as a beloved national beverage. And while this may have change with the heightened demand in Japanese whisky and craft gin, Shochu remains a popular choice, especially in the Southern parts of Japan where majority of the distilleries sit.

One thing is for sure, Shochu deserves way more international recognition that it currently does!

The Art of Production

Shochu's production process is a meticulous craft that combines tradition with innovation. The spirit is made through a multi-step process:

Selection of Ingredients: Shochu can be produced from a variety of base materials, including barley, sweet potatoes, rice, and even sugarcane. Each ingredient imparts unique flavors and characteristics to the final product.

Fermentation: The base ingredient is fermented with a special koji mold, which converts the starches into fermentable sugars. This fermentation process is crucial in developing the flavor profile of the shochu.

Distillation: The fermented mash is then distilled, often using traditional pot stills. The distillation process can vary depending on the type of shochu, leading to different flavor nuances. Here is where vacuum distillation vs. atmospheric distillation becomes entirely an art of its own.

Honkaku Shochu, or authentic shochu, is still only once to retain as much flavour from the base ingredient as possible. While Korui Shochu, or consecutive distillation shochu, is made with consecutive distillation and is often lighter and more neutral in smell and taste - well suited for cocktails.

Ageing: While some shochu is enjoyed young, others are aged in barrels or tanks to develop more complex flavors. Aging can enhance the spirit's smoothness and depth. Shochu that has been aged for more than 3 years are referred to as "Ko-shu".

One of the key factors that sets shochu apart is its relatively low alcohol content, typically ranging from 25% to 30% ABV. This makes it a versatile spirit that can be enjoyed neat, on the rocks, or diluted with water, catering to a wide range of preferences.

Distinctive Characteristics

Shochu is renowned for its diverse flavor profiles, which can vary greatly depending on the base ingredient used. For example:

Barley Shochu: Known for its smooth, mild flavor with subtle notes of nuts and grains.
Sweet Potato Shochu: Offers a robust, earthy flavor with hints of tropical fruits.
Rice Shochu: Typically has a clean, delicate taste with a slightly sweet finish.

The versatility of shochu extends beyond its flavor. It can be enjoyed in various ways, including traditional Japanese drinking customs or modern cocktails. The spirit's adaptability makes it a great choice for both casual sipping and sophisticated mixing.