Guide to Shochu: Explore the Versatile Japanese Distilled Spirit

*Shochu* is a Japanese alcoholic beverage. The distillation technique for *shōchū* arrived in Japan by way of Persia sometime in the sixteenth century, traveling through Okinawa (where the spirit is known as *awamori*) before appearing in the Kagoshima Prefecture on the island of Kyushu, where it was used to create the traditional style still produced today. Like the *soju* made in Korea, *shōchū* is a clear, distilled spirit made from a vast selection of different ingredients, from rice to sweet potato and aromatic, nutty grains like [barley](https://www.masterclass.com/articles/how-to-cook-barley-at-home). Legally, the spirit must have an alcohol content of 45 percent or less, though most types of *shōchū* on the market fall well under this numeric requirement. The flavor of *shōchū* ultimately depends on its base ingredient and how many times it has been distilled, but its taste is sometimes described as a cross between vodka and [whiskey](https://www.masterclass.com/articles/what-is-whiskey). *Shōchū* made from rice will taste quite different from barley or sweet potato *shōchū*. Single-distilled bottles will taste most like the ingredient they’re made from—ranging from nutty to earthy or warm and spicy. Milder *shōchū* is ideal for mixing into cocktails like *chuhai*, which pairs *shōchū* with fruit juices and soda water. Brown sugar-based *kokuto shōchū* combined with [shiso leaves](https://www.masterclass.com/articles/shiso-culinary-guide) is a popular spin on a Mojito. You can also dilute *shochu* with a splash or two of cold water (*mizuwari*) or hot water (*oyuwari*). *Shochu* is classified in three ways: 1. __*Otsuri shōchū*__: Also known as *honkaku shōchū*, this spirit is a high quality, single-distilled *shōchū* best enjoyed neat or [on the rocks](https://www.masterclass.com/articles/how-to-serve-drinks-on-the-rocks). 2. __*Korui shōchū*__: *Korui shōchū* is distilled multiple times, resulting in a milder flavor profile. This method of distilling did not arrive until the Meiji period (1868-1912), when the required machinery was first imported from Great Britain, making mass-production possible. 3. __*Konwa shōchū*__: Producers combined *otsuri* and *korui shōchū* to create *konwa shōchū*: A budget-friendly *shōchū* with a more refined flavor. *Shōchū* and sake are both beloved in the world of Japanese beverages, though there are a few distinctions between the two spirits: - __Base ingredients__: Sake is a Japanese alcoholic beverage brewed from fermented rice grains. In Japan, the term “[sake](https://www.masterclass.com/articles/sake-guide)” can also refer to alcoholic beverages in general; *nihonshu* is a Japanese term that refers explicitly to the beverage known as sake elsewhere in the world. While *shōchū* may also be made from rice (*kome*), it is also frequently distilled from various other ingredients, like sweet potato (*satsuma-imo*), sugar cane (*satōkibi*), brown sugar (*kokutō*), [buckwheat](https://www.masterclass.com/articles/how-to-cook-buckwheat) (soba), or barley grains (*mugi*). - __Koji__: Producers use different strains of [koji](https://www.masterclass.com/articles/what-is-koji), a bacteria mold, to produce sake and *shōchū*. Sake’s fruity character is often thanks to yellow koji, while *shōchū* relies on milder white koji. Black koji is used to make Okinawan *awamori*. - __Alcoholic content__: On average, *shōchū* contains anywhere from 25–45 percent alcohol by volume ([ABV](https://www.masterclass.com/articles/learn-about-alcohol-content-in-wine-highest-to-lowest-abv-wines)), while sake hovers around 15–20 percent. - __The production__: Sake is made using a three-step fermentation process called *sandan shikomi*, which begins with applying a yeast mixture to a mix of steamed rice, water, and koji mold (*Aspergillus oryzae*, the bacteria used to make [soy sauce](https://www.masterclass.com/articles/shoyu-explained)). Producers combine the two mixtures to form *moromi*, or main mash. Additional batches of the rice-water-koji mixture are added to this *moromi* two more times, allowing the yeast activity to flourish in between additions. To make *shōchū*, a koji mixture of inoculated rice or barley is combined with water and yeast and allowed to ferment for a week. This *moromi* is then mixed with water and the base ingredient and transferred to distillation tanks. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. *Shochu*, Japan’s “burned liquor,” is a versatile distilled beverage with—as legend has it—a hangover-proof edge.