Shochu may be distilled once or multiple times. Depending on the method of production, the taste will differ remarkably.
Shochu can be divided into three main types.
Single Distilled Shochu = Authentic Shochu (Shochu Otsurui)
Made of rice or barley, this is purely produced with an "analog" method of single distillation. Using a container, it's basically distilled just one time using methods that have been passed down from previous generations. With a high alcohol content,
you can savor the flavor and "umami" of the original ingredients.
Multiply Distilled Shochu (Shochu Korui)
Generally speaking, the base ingredients are a fermented byproduct of molasses or sake lees. Through distillation, a highly pure ethyl alcohol is created, and water is added.
This clear, colorless Shochu features a crisp, easily drinkable taste.
Blended Shochu
Depending upon which is greater in volume, Korui or Otosurui, the name changes. If it contains over 50% Korui, it's called, "Korui-Otosurui Konwa" (Multiply distilled blended Shochu), and if the Korui is less than 50% of volume, it's labeled "Otosurui-Korui Konwa" (Singly distilled blended Shochu).
The Types of Kyushu Shochu We Recommend
If you say, Kyushu Shochu, the words that will come to mind for many people are "potato or barley". However, in Kyushu,
Shochu is made from a variety of local ingredients in order to draw out their flavors. From familiar ingredients to those you may not expect, we would like to introduce you to the abundant variety of Shochu brands.
Potato Shochu features a unique, mellow and slightly sweet taste that will become a habit.
Main Areas of Production
Miyazaki and Kagoshima Prefectures
Recommended Ways to Drink*It depends on the brand.
Drink it neat, on the rocks, "Mizuwari" (diluted with cold water) or "Yuwari" (diluted with hot water).
Ingredients
As the main ingredient of potato Shochu, over 40 different varieties may be used. Besides the popular "Kogane Sengan" (golden yellow) sweet potato variety, there are the sweet orange and purple-fleshed yams as well as the fruity "Joy White" variety. There's so much to choose from! By the way, a "Koji" ferment made of rice or barley is first made, then the potatoes are added at the second stage of production.
Representative Brands
Satsuma Bijin
Nagasaki Kenjo Co. Ltd.
（Izumi City, Kagoshima Prefecture）
Kuro Kirishima
Kirishima Shuzo Co. Ltd.
（Miyakonojo City, Miyazaki Prefecture）
Flavor Characteristics
Lacking any peculiar tendencies, it can be used as a base in sour drinks. In this Shochu, the somewhat simple aroma of barley can be tasted.
Main Areas of Production
Oita, Saga and Fukuoka Prefectures
Recommended Ways to Drink*It depends on the brand.
Try "Oyuwari" (diluted with hot water), "Juice-wari" (diluted with freshly-squeezed lemon or grapefruit juice), or "Ochawari" (diluted with oolong or barley tea).
Ingredients
Barley, barley "Koji" ferment (rice "Koji" may also be used).
Using unseeded barley, fermentation occurs only on the strength of the barley. Although whiskey is distilled by the same process, Shochu is matured in a barrel for a long time, changing the taste completely.
Representative Brands
Iki
Genkai Shuzo,
（ Iki City, Nagasaki Prefecture）
Iichiko
Sanwa Shurui Co., Ltd.
（Usa City, Oita Prefecture）
Flavor Characteristics
Its highly fragrant aroma lets you taste the original sweetness and "umami" of rice. With a comparatively smooth taste on the tongue, it complements subtle dishes featuring the original flavors of the ingredients.
Main Areas of Production
Kumamoto, Saga and Fukuoka Prefectures.
Recommended Ways to Drink*It depends on the brand.
Why not try it on the rocks, diluted with hot or cold water, diluted with tea or even milk?
Ingredients
Rice, rice "Koji"
The difference with Sake is that Shochu is distilled. When making Sake, in order to remove fats and proteins on the rice, 30-50% of the surface is scraped off. However, with Shochu, those elements are desirable because they bring out the natural "umami", so only about 10-15% is removed.
Representative Brands
Shiro
Takahashi Shuzo Co., Ltd.
（Hitoyoshi City, Kumamoto Prefecture）
Shichida
Tenzan Shuzo, Co. Ltd.
（Ogi City, Saga Prefecture）
Flavor Characteristics
Featuring a light and refreshing flavor, this Shochu is characteristic of buckwheat.
Main Areas of Production
Miyazaki Prefecture
Recommended Ways to Drink*It depends on the brand.
Drink it on the rocks, diluted with cold water or soda, or even "Soba-Yuwari", made by diluting it with the hot water that was used to boil Soba noodles.
Ingredients
Buckwheat, rice "Koji"
Rice koji etc. are generally used for fermentation.
Representative Brands
Unkai
Unkai Shuzo Co., Ltd.
（Miyazaki City, Miyazaki Prefecture）
Flavor Characteristics
Featuring the slight sweetness and mild aroma of brown sugar, this Shochu has a refreshing flavor.
Main Areas of Production
Amami Oshima Islands, Kagoshima Prefecture
Recommended Ways to Drink*It depends on the brand.
Try it on the rocks, diluted with cold water or soda, or even "Kohi-wari", which is "diluted with coffee".
Ingredients
Rice "Koji", Sugarcane
It is also called "Japanese Rum", but since rum doesn't use "Koji", it is categorized as a "spirit" under Japanese alcohol taxation law. Using rice "Koji" is a condition of creating brown sugar Shochu. Production is only permitted on the Amami Island chain in Kagoshima Prefecture.
It's light in the tongue, with a fruity and slightly sweet flavor.
Main Areas of Production
Hitoyoshi City, Kumamoto Prefecture
Recommended Ways to Drink*It depends on the brand.
Try it neat, "ice straight" (chill it in the freezer to thicken it) or on the rocks.
Ingredients
Rice, rice "Koji", hot spring water, milk
Besides drinking, customers find unusual ways to use it. For example, it can be applied to the head. As the only Shochu made from milk in all of Japan, this has become a topic of conversation.
Representative Brands
Bokujo no Yume ("Farm Dream" in Japanese)
Yamato-Ichi Shuzomoto, Ltd.
（Hitoyoshi City, Kumamoto Prefecture）
Flavor Characteristics
Featuring the sweet flavor of chestnuts and a smoothness on the tongue, this Shochu is full-bodied.
Main Areas of Production
Miyazaki, Kumamoto Prefectures
Recommended Ways to Drink*It depends on the brand.
Drink it neat or on the rocks.
Ingredients
Rice or Barley, with rice or barley "Koji" ferments, Chestnuts.
Using a lot of local chestnuts, the amount of Shochu that can be produced is limited.
Representative Brands
Miyazaki, Kumamoto Prefectures
Suki Shuzo Co., Ltd.
（Kobayashi City, Miyazaki Prefecture）
Flavor Characteristics
Sesame is characteristically mellow in flavor, leaving a deep aftertaste.
Main Areas of Production
Fukuoka Prefecture
Recommended Ways to Drink*It depends on the brand.
Drink it neat, on the rocks, or diluted with water.
Ingredients
Barley, "Koji" (rice or barley ferment) and Sesame
During fermentation, sesame seeds are added and the mixture is vacuum-distilled. The method of production for sesame Shochu is patented.
Representative Brands
Beni-Otome
Beni-Otome Shuzo Co., Ltd.
（Kurume City, Fukuoka Prefecture）
Flavor Characteristics
Traditional Sake lees Shochu has a unique flavor that may be habit-forming. The "Ginjo" Sake lees Shochu features a refined taste similar to that of high-quality Sake.
Main Areas of Production
Fukuoka Prefecture
Recommended Ways to Drink*It depends on the brand.
Have it neat or on the rocks.
Ingredients
Sake lees
This Shochu uses the lees that are produced in the process of making Sake. There are two main types of production, which are separated into the traditional, distinctive style or the refined "Ginjo" style, which is often mistaken for Sake.
Representative Brands
Kiku no Shizuku ("Chrysanthemum Drop" in Japanese)
Asahi Kiku Shuzo Co., Ltd.
（Kurume City, Fukuoka Prefecture）
Flavor Characteristics
Featuring the rich aroma of "Shiso" (perilla), with a refreshingly deep taste, it's light in the tongue.
Main Areas of Production
Kurume City, Fukuoka Prefecture
Recommended Ways to Drink*It depends on the brand.
Try it neat, on the rocks, or diluted with hot or cold water.
Ingredients
Rice, rice "Koji" ferment, "Shiso" perilla
Made with "Yamada Nishiki", an ideal type of rice for brewing, its balance with red "Shiso" is exquisite.
Representative Brands
Shiso Shochu Yama no Kaori
Tomiyasu Honke Shuzo,
（Kurume City, Fukuoka Prefecture）
Flavor Characteristics
It features a mild, yet full-bodied flavor.
Main Areas of Production
Ichiki-Kushikino City, Kagoshima Prefecture
Recommended Ways to Drink*It depends on the brand.
Try it neat or on the rocks.
Ingredients
Corn, corn "Koji" (white ferment)
Using 100% select corn full of natural flavor, it's slowly matured over 10 years.
Representative Brands
Aged 10 Years Nofuu ("Country Breeze" in Japanese)
Hamada Shuzo Co., Ltd.
（Ichiki-Kushikino City, Kagoshima Prefecture）
Flavor Characteristics
Featuring a fresh and fruity flavor, it's soft and mild on the tongue.
Main Areas of Production
Tachiarai, Mii-gun, Fukuoka Prefecture
Recommended Ways to Drink*It depends on the brand.
Try it neat, on the rocks, or diluted with hot or cold water.
Ingredients
Rice, rice "Koji", Carrots
With the assistance of enzymes and yeast, "Koji" mold converts the nutrients of carrots to sugar, resulting in a Shochu with few impurities. The method of production for carrot Shochu has been patented.
Smooth on the tongue, it features a refreshing taste.。
Main Areas of Production
Shimabara City, Nagasaki Prefecture
Recommended Ways to Drink*It depends on the brand.
Try it neat, on the rocks, or diluted with hot water.
Ingredients
Rice, rice "Koji" ferment, "Wakame" seaweed
As a local specialty of Shimabara City in Nagasaki Prefecture, the leaves of this seaweed are usually eaten while the stems are thrown away. However, the vitamins and minerals they contain, as well as starch, started to attract attention, giving birth to this Shochu.
Representative Brands
Nanamangoku
Yamasaki Honten Shuzojo, Ltd.
（Shimabara City, Nagasaki Prefecture）
Good to Know! Product Information You Can Glean from the Label
※Thanks to Nishiyoshida-Shuzo Brewery of Fukuoka Prefecture for their cooperation in offering a label!
1Product Name
2Liquor List
In one corner of the label, the words "Honkaku Shochu" must be printed.
* This is proof of its authenticity.
3Alcohol Strength
Generally speaking, 25% is the standard.
*The indication of strength and percentage may differ. Although the expression is different, the meaning is the same.
4Quantity
Basically, it starts from 1,800 ml and goes to 900, 720 and even a one-serving, 180-ml size.
5Ingredients
Regarding the main ingredients, such as rice, barley or potatoes, they are listed in the order of their weight by volume.
* "Honkaku Shochu" must use "Koji" fermentation starter.
6Producer Information (Brewery name and address)
The name and address of the place where it was produced must be written on the label.
7Precautions
The warning label contains information regarding precautions on drinking alcohol. According to Japanese law, drinking alcohol is possible from the age of 20.
Types of Shochu
The Ingredients of Shochu
How to Read Shochu Labels
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