Shôchû, Awamori and Mirin: Unknown Japanese Alcohols Discovery

Alcohol in Japan is not limited to sake (French name of nihonshu). While the latter is the most famous in the international world, other alcohols such as shôchû, theawamori and even the mirin have a unique history and manufacturing methods. Each of these drinks, deeply rooted in local traditions, is an integral part of Japanese gastronomic culture. Immersed in the universe of these often unknown alcohols.

Shôchu: distilled alcohol with multiple facets

Shôchu is one of the most popular traditional alcohols in Japan, especially consumed in Kyūshū and Okinawa. Unlike sake, which is a brewed alcohol, shochû is distilled, which gives it a higher alcohol content, usually between 25 and 30 degrees.

A drink with a secular past

The origins of the shôchû date back to the 15th century, when the distillation technique was introduced into Japan via the kingdom of Ryūkyū (now Okinawa) and China. Shôchu then spread to Kyūshū, where it is now a must drink.

Historically, this beverage was produced locally in villages, each region developing its own methods and ingredients. Unlike the sake, which was widely consumed by the aristocracy and samurai, the shôchû was more accessible to the people.

A wide variety of raw materials

One of the peculiarities of shôchû is the variety of ingredients used in its manufacture. Each type of shôchû offers unique flavours and flavours depending on the raw material used:

• Imo shôchû(soft potato): typical of Kagoshima, it has a rich and powerful taste.
• Mugi shôchû(barley): softer and lighter, often consumed at
• Koma shôchû(rice): native to Kumamoto, it is close to sake in flavor.
• Soba shôchû(sarrasin): rare and delicate, produced mainly in Miyazaki.
• Kokutō shôchû(cane sugar): specific to the Amami Islands, with sweet and caramelized notes.

A single distillation process

Shôchû is produced by simple distillation, which allows the flavours of the ingredients used to be preserved. Two types of must are used:

• Kôji black or white: gives complex and intense flavors.
• Yellow Kôji: closer to sake, used for some lighter shôchus.

Shôchu is tasted in different ways: pure, on ice, elongated hot water (oyuwari) or cold water (mizuwari), and sometimes even mixed with green tea.

Lawamori: the treasure of Okinawa

Lawamori is an alcohol specific to Okinawa, made from indica rice fermented with black koji. It is a drink with deep flavors, whose aging process can make it as refined as a whisky or cognac.

An ancestral drink influenced by Southeast Asia

Lawamori is considered the oldest distilled alcohol in Japan. Its history dates back to the 15th century, when the kingdom of Ryūkyū had trade with China and Thailand. Inspired by distillation techniques from Southeast Asia, theawamori developed in Okinawa with its own identity.

The peculiarity of aging: the kûsû

A fascinating aspect of the yawamori is its long aging, which gives it complex aromas and silky texture. Aged L-awamori over three years is calledKusû, and some wines even exceed 20 or 30 years.

In the past, the Okinawaians stored theawamori in large terracotta jars and kept part of the old stock in order to assemble with the younger one, perpetuating a continuous aging cycle.

It is generally consumed pure, on ice, or diluted with water. Its pronounced taste and sweetness make it an alcohol appreciated by connoisseurs.

The mirin: more than just a condiment

Although mirin is mainly known as an ingredient in Japanese cuisine, it is indeed an alcohol measuring around 14%. Traditionally used to sweeten and give depth to dishes, the mirin has a rich history and craft methods still practiced today.

Uncertain origins but an essential place in gastronomy

The exact origin of the mirin remains unclear. Some believe that it would come from a sweet Chinese liquor introduced in Japan at the Sengoku period (16th century). Other theories suggest that it would have been invented locally by mixing shôchû with sweet alcohols.

At the time of Edo (1603-1868), mirin was sometimes drunk as a soft alcoholic beverage, before becoming a key ingredient in Japanese cuisine, especially in teriyaki sauces, soups and simmered dishes.

A rigorous manufacturing process

The authentic mirin is made from steamed sticky rice, kôji and shôchû, then left to ferment slowly between 30 and 60 days. This process allows rice to naturally release sugars, giving the mirin its characteristic sweet taste.

However, the majority of mirins sold commercially are cheaper versions, made with synthetic alcohols and glucose syrup. These industrial variants are often calledmirin-fû(“like mirin”) and contain little or no alcohol.

True mirin remains a luxury product, expensive but indispensable to bring a rich umami to Japanese dishes.

Shôchû, theawamori and the mirin are three alcohols deeply rooted in Japanese culture. Each has a fascinating history and unique traditional manufacturing methods. Whether to taste a shôchû with powerful aromas, an aged awamori with refined notes or to sublimate a dish with an authentic mirin, these alcohols deserve to be discovered by all lovers of Japanese culture.

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