Shochu
Shochu is a traditional Japanese distilled spirit that is enjoyed for its versatility and rich cultural history. Distilled from a variety of base ingredients such as barley, sweet potatoes, rice, and buckwheat, shochu offers a wide range of flavors and styles. The production process involves fermenting the base ingredient with koji mold, then distilling the mixture, usually only once, to retain the original flavors.
Shochu can be enjoyed in numerous ways, including neat, on the rocks, diluted with water, or as a cocktail base. Its alcohol content typically ranges between 25% and 45%, making it a milder option compared to other spirits like whiskey or vodka. Popular regions in Japan known for producing high-quality shochu include Kyushu, particularly the prefectures of Kagoshima and Miyazaki. Shochu has become increasingly popular both in Japan and internationally, appreciated for its unique taste and cultural significance.
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