Shochu is one of the most famous Japanese liquors that captivated the world with its nutty and earthy flavor. Japanese shochu is a type of distilled beverage with less than 45% alcohol by volume. The source ingredients of Japanese shochu varies, including rice, barley, sweet potato, buckwheat and brown sugar. Some creative distillers also tried out other source ingredients like chestnut, sesame seeds, potatoes and even carrots. Like other hard liquor, there are many ways to enjoy Japanese shochu, like neat and on the rocks, you can also dilute it with hot water and drink it hot. Let’s look at some of the best Japanese shochu brands that you must try.
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The History of Japanese Shochu
Although the exact origin of Japanese shochu was unknown, shochu was spread into Japan from Persia in the 16th century. The first Japanese shochu ever made was in Okinawa, and was a type of Awamori. An interesting fact about Japanese shochu was that the first literary record of Japanese shochu was a graffiti on a plank on the roof of a shrine, where two carpenters complaint for not having any Japanese shochu to enjoy at work.
In the Meiji period, the Japanese had started to use machines for the distillation process, making higher-purity shochu. Until today, Japanese shochu remains one of the favorites of Japanese people and one of the most representative Japanese liquor beside sake.
Difference between Japanese shochu and Sake
Japanese shochu is often mistaken as sake by foreigners. However, the two could be very different in terms of distillation methods, aromas and tastes. Sake is the general term of alcohol in Japanese. Sake is mainly made from rice while Japanese shochu can be made from a wide variety of vegetables and grains. As for distillation method, sake is brewed alcohol while Japanese shochu is distilled liquor, making Japanese shochu has a relatively higher alcohol content than sake.
Iichiko
One of the best-selling Japanese shochu, Iichiko puts quality over everything. Iichiko strived to search for the best natural ingredients and water source to make their Japanese shochu perfect on the rocks and with other mixers.→Get a Shochu Appetizer Gift Set here!
Their number one Japanese shochu is Frasco, a Japanese shochu made from barley. Using low temperature fermentation and all-koji production, this Japanese shochu can be enjoyed in all days of the year. What’s more, their craftsmanship is extended to their Japanese shochu bottles, which are essentially pieces of art that you would definitely love to keep after you finish the bottle. That would certainly be a valuable piece of your liquor collection.
Kuro Kirishima
Kuro Kirishima is one of the best-selling Japanese shochu made by Kirishima Shuzo. Founded in Kyushu, Kirishima Shuzo puts a lot focus on using only the freshest and best product from the area because their company motto is to love the land as it loves us. This traditional company passes on its technology from generation to generation, and each generation improves it to make it even better. Kuro Kirishima is a black-koji based Japanese shochu, creating a sweet taste and a crisp aftertaste.
Aka Kirishima
Aka Kirishima is another collection from the renowned distillery from Kyushu, the Kirishima Shuzo. This unique Japanese shochu is made with sweet potatoes, which would react with the koji to form a bright red color, hence its name “aka” – red in Japanese. Compared to Kuro Kirishima, Aka Kirishima’s sweetness lingers in your mouth for a long time. Although it is a Japanese shochu made from sweet potatoes, it has an aroma and taste profile that faintly reminds drinkers of red wine. So if you are looking for a beginner bottle for this exotic spirit, then you should try Aka Kirishima out.
Shiro
Shiro is known as the best Japanese shochu for beginners to start with. It is a rice-based Japanese shochu, creating a light and clean taste. Unlike other rice-based shochu, Shiro is made with polished rice, the same kind of rice used to make sake. With its clear taste, it is perfect to enjoy on the rocks or mixed as cocktails. Another key to enjoy Japanese shochu is to enjoy it with rice, as the staple food in Japan, rice has a clear and neutral taste. Its subtle and delicate can taste can enhance the taste of the natural ingredients within the food.
Ikkomon
This Japanese shochu is known for its special source ingredients, sweet potato. While most sweet potato-based Japanese shochu uses rice koji for the fermentation process, Ikkomon claimed to use steamed potato to produce koji, making it purely produced from sweet potatoes. This is also why this Japanese shochu has a unique taste of roasted potatoes and a complex taste profile with a strong hint of black pepper. Its characteristic taste also makes it pair well with greasy and fried foods like fried chicken and grilled fish. Ikkomon is enjoyed best with hot water.
Tominohouzan
Tominohouzan is the Japanese shochu. It alone helped to start the trend of drinking shochu because of its floral aroma. The spirit behind their distillation is to bring out the most refined taste of the main ingredients, therefore, Tominohouzan has this unique fresh and sophisticated aroma that makes it so popular among women. Compared to other shochu, it has a stronger fruity taste and easy to drink. It can be paired with almost all traditional Japanese dishes, including sashimi, fish tempura, shabu shabu or even nutty taste desserts.
Torikai
Despite being born in a traditional distillery family, Mr. Torikai, the owner of the distillery, bears the spirit of a scientist and investor. He stikes to find new ways to make Japanese shochu without harming the environment because he deeply believes in the power of the nature. This manner of always wanting for better helped him create this renowned Japanese shochu, Torikai. Torikai is another good choice of Japanese shochu for beginners because of its mild taste. It has the aroma of tropical fruits and a mild yet tingling aftertaste. Its mild taste also make it perfect for making cocktails.
Satsuma Shiranami
Satsuma Shiranami is one of the most popular Japanese shochu in Japan. Made with sweet potato and water originated from Kyushu, this Japanese shochu has a unique taste that is exclusive to the area. The distiller focuses on using only local ingredients since the area of Satsuma Hanto has clean water and fertile soil perfect for the growth of sweet potatoes. Therefore, it is not available everywhere with such a sacred source of main ingredients. This popular Japanese shochu has a full body with a pleasant aroma of sweet potatoes.
Mitake
Created on the beautiful land of the Yakushima Island, this Japanese shochu is regarded “premium” for the rare amount it produces. The key into making Mitake would be the pure and high-quality water found in Yakushima Island, a world heritage site known for its rice flora and ancient Japanese cedar trees. Made from sweet potatoes, this Japanese shochu has a mild sweet aroma of sweet potatoes. Mitake can be enjoyed on the rocks in the summer and with hot water in winter.
Yosaku
Unlike other single type Japanese shochu, Yosaku is created from a mix of rice and black rice malt, adding a little extra sweetness to the originally pleasant taste of the Japanese shochu. Yosaku brings you a smooth taste throughout your drinking experience, with a mildly sweet finish from the black rice malt. It can be best enjoyed on the rocks, but it would be still be nice to enjoy warm in a cold winter day.
Jinkoo
Jinkoo is a Japanese shochu made from the sweet potatoes grown in Kagoshima. The most distinctive feature of this Japanese shochu would be its elegant aroma, which represents the equally elegant Japanese culture. Jinkoo shochu is often served on international flights on Japanese airlines as a welcoming gift for those enter this beautiful country. Its neutrally sweet taste makes it a perfect companion of Japanese cuisine, which also has some mild taste.
Kumejima’s Kumesen
Kumejima’s Kumesen is a traditional Awamori made from a specific type of rice, the Thai long-grain indica rice. While Awamori is a type of Japanese shochu, it has a taste profile as complex as scotch could be. Awamori might not seem like your typical shochu at the first glance, or sniff in this case. It has the aroma of sweet fruits and herbs. Traditionally, Awamori is traditionally stored in clay pots to enhance its scent and flavor. Although the rich and earthy flavor of Kumejima’s Kumesen might not be for everyone, but it would be a good beginner bottle for those who want to have a taste of Japanese shochu.
Beniotome Sesame Shochu
Beniotome Sesame Shochu is unique among Japanese shochu because of its sesame content. Although sesame only make up 10% of its main source ingredients, it certainly adds some special flavor to this liquor. Its extra nutty taste makes it distinctive from other Japanese shochu with main ingredients as rice or sweet potatoes. It even claims itself to be the only spirit in the world that is distilled from sesame seeds. The sesame content creates an agreeable aroma of roasted grains, while without the sickly sweetness of other nut-based spirits. Some may even compare it to black sesame ice cream.
Japanese shochu certainly marks its place in the liquor market. If you happen to like both spirits and sweetness, then Japanese shochu would surely become your new favorite. Distilled from rice or sweet potatoes, most Japanese shochu has a subtle hint of sweetness that is nice to enjoyed both alone and with traditional cuisine. For some, the aroma and taste of Japanese shochu might seem foreign, but after you give it a try, I’m sure you would also fall in love with this exotic sweet liquor as the rest of world did.
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