Shochu

Shōchū is a Japanese distilled spirit traditionally produced from a variety of starch sources, including sweet potato (imo), barley (mugi), rice (kome), and, less commonly, buckwheat (soba) or maize. It is typically bottled at about 25–45% alcohol by volume and is often clear, though aging or flavoring can impart color or aroma. Unlike sake, which is brewed, shōchū is produced by distilling a fermented mash.

Most shōchū comes from Kyushu and Okinawa, with major centers in Kagoshima, Miyazaki, Kumamoto, and Oita. Regional styles reflect base ingredients: imo shōchū tends to have earthy, robust flavors; mugi shōchū is usually smooth and mild; kome shōchū is often crisp and clean.

Production begins by mashing the chosen ingredient with water and koji mold (Aspergillus oryzae) to convert starches to sugars, followed by fermentation to create a wash. The wash is then distilled, typically in copper or stainless steel pot stills. Some producers perform multiple distillations or blend different batches. Honkaku shōchū, or authentic shōchū, is defined as shōchū made by a single distillation without the addition of neutral spirit; other variants may be multi-distilled or blended.

Aging and wood contact can modify flavor and color. Shōchū is commonly enjoyed with water—either Mizuwari (with cold water) or Oyuwari (with hot water)—and is also used in cocktails. It is often consumed neat in southern Japan, where its flavors are highly regarded for pairing with local cuisine.