Less known than sake (nihonshu) outside Japan, however, shochu is one of the most consumed alcohols in the archipelago. A result of a unique distillation, often based on sweet potatoes, barley or rice, the shochu offers a wealth of flavors deeply rooted in the regional culinary culture, especially in Kyushu. This guide helps you to better understand its particularities, types, consumption patterns and gourmand arrangements to fully enjoy it during a stay in Japan.
What is the shochu and how does it differ from sake?
Shochu () is a typically Japanese distilled alcohol, to be distinguished fromnihonshu, which is fermented. While nihonshu is between 13 and 16°, shochu has a higher alcohol content, usually around 25%, sometimes up to 30%. It is produced from various raw materials: sweet potato (imo), barley (mugi), rice (kome), but also buckwheat or chestnut depending on the region.
Unlike vodka or whisky, often multi-distilled to neutralize taste, thehonkaku shochu(real shochu) is distilled once, in order to preserve the aromas of the basic ingredient. It is this subtlety that makes it a drink appreciated by connoisseurs.
The large types of shochu according to the basic ingredient
TheshochuIt consists of several families, which influence its aromatic profile. Among the most common:
Imo-jochu (soft potato): Very popular in Kagoshima, it is powerful, often earthy and fragrant. It can evoke smoky or vegetable notes, ideal with simmered dishes.
Mugi-jochu (barley): Lighter and rounder, with aromas of nuts or cereals, it pleases the novice palates and accompanies the grilled meats well.
Kome-jochu (rice): Subtle and silky, it sometimes recalls sake but with more structure. He gets married well with raw fish or delicate dishes.
Other variants exist depending on the region, with buckwheat, chestnut, or even brown sugar, each terroir offering its own interpretation of this beverage.
Honkaku shochu: the reference to be preferred
Thehonkaku shochu(本) is the authentic artisanal version. It is distilled once and therefore retains the characteristics of its ingredients. It is recognized by the label as “本 In contrast,korui shochuare multi-distilled, more neutral, and often used for cocktails, including chuhai.
Thehonkaku shochuis preferred for pure tasting or with a little water (cold or hot). Its low sugar content and low calorie impact make it equally popular with the older Japanese population, often concerned about its health.
How to drink it: temperatures and mixtures
Chochu can be enjoyed in different ways, depending on the type and personal preferences:
Pure: To fully appreciate the aromas.
On the Rocks: With ice cubes, especially suitable for powerful shochus.
With cold water: Sweet and defrosting, perfect in summer.
With hot water: Comforting in winter, especially for imo-jochu. It is advisable to pour the hot water first, then the shochu.
With soda (: Very popular in modern bars, especially for mugi-jochu.
These consumption patterns reveal different aspects of shochu, each temperature and dilution changing the perception of flavours.
Where to taste it in Japan
The best area to discover the shochu is Kyushu Island, especially in Kagoshima and Miyazaki Prefectures. There, the shochu is an integral part of everyday life, with specialized bars, distilleries open to the public and beverage agreements anchored in local cuisine.
Some restaurants even offer menus with shochu chords and regional dishes: horse sashimi in Kumamoto with a kome-jochu, fried fish with a mugi-jochu, or grilled fish accompanied by an aged imo-jochu.
In Tokyo, there are also excellent shochu bars like Shinbashi, where specialized sommeliers can guide amateurs in their discovery.
Choose and buy your first shochu
For starters, it is recommended to test different types in a bar or restaurant. Once your preferences are identified, prefer labelled bottleshonkaku shochu, ideally from recognized distilleries.
In large Japanese cities, specialized shops offer varied selections, often with possible tasting. Abroad, it is more difficult to find them, but some Asian markets or specialized online shops offer them.
The price of a good bottle remains reasonable compared to sake or whisky, making it easy to vary styles.
The Shochu in Japanese Culture
Beyond its place at the table, the shochu is often associated with friendly meals, izakaya, and moments of relaxation. It is widely consumed in the southern regions, but it is found throughout the archipelago, especially in Okinawa in the local form ofawamori, a more full-bodied cousin, also distilled from rice.
It is also rooted in social practices, with expressions likeoyuwari(elongated shochu of hot water) ormaewari(prepared several hours in advance for a softer taste).
Its low degree of alcohol once diluted, digestibility and accessible price explain its growing popularity with a younger or more moderate audience.
Drinking shochu is exploring one of the most authentic faces of Japanese culture. From the land of Kagoshima to the glasses of urban izakaya, he tells a discreet but rich Japan, anchored in its flavors and in its daily gestures. Accessible and varied, it deserves to be discovered with curiosity and openness.
If this article has brought you useful information and can help other travellers prepare for their stay, a Google review will always be appreciated. |
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