Japan shochu · Shochu in Japan
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Shochu in Japan
Shochu in Japan
Shōchū (焼酎) is the big brother of sake, a stronger tasting distilled type of alcohol. There are largely two types of shōchū; traditional shōchū are most commonly made of rice, yam, or grain, but it can be made of other materials like potatoes, too. The other is rather industrially made out of sugar through multiple consecutive distillation, often used and served as a kind of cooler mixed with juice or soda known as a chū-hai. (Note however that canned chū-hai sold on store shelves do not even use shōchū but even cheaper alcoholic material.)
Shōchū is typically around 25% alcohol (although some varieties can be much stronger) and can be served straight, on the rocks, mixed with hot or cold water at your choice. Once solely a working-class drink, and still the cheapest tipple around at less than ¥1000 for a big 1L bottle, traditional shōchū has seen a resurgence in popularity in recent years and the finest shōchū now fetch prices as high as the finest sakes.
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