The way to Drink Shochu, the Japanese Spirit Extra Widespread Than Sake

You’ve been pairing sake together with your spicy tuna rolls for years and including Japanese whisky to your rotation as of late since its booming reputation, however there’s one Japanese liquor that also stays largely undiscovered stateside: shochu. This spirit is so beloved in Japan that it’s often called the nation’s native spirit and even trumps sake in reputation.

You may consider shochu as a relative of vodka, albeit a distant one. This centuries-old spirit boasts a sturdy taste profile, and a few expressions, like Saiten from iichiko, a number one maker of premium shochu with U.S. distribution, have a little bit of a umami taste that pairs properly with savory, wealthy dishes and citrus cocktails, too.

In a nutshell, shochu is a transparent, white spirit that’s distilled from greens and grains like barley, candy potato, and rice, explains Tetsuro Miyazaki, the final supervisor of iichiko USA.

“It gives an extremely wealthy taste whereas additionally remaining very mild with a easy end,” Miyazaki says.

However it’s funky, too: A fermentation course of entails earthy and candy koji, thought-about Japan’s nationwide mildew. Right here within the U.S., James Beard award-winning Chef Sean Brock has tapped into the culinary potential of koji, experimenting with it in sizzling sauces and beer.

Bartenders conversant in shochu recognize its vary.

“It may be consumed neat, on the rocks, with a contact of sizzling water to reinforce the aroma, in a easy highball, or because the spine of a low-alcohol cocktail,” says Branden Fugate, beverage director at Tender Mercy in Dayton, Ohio, who, a number of years again, was launched to the world of shochu at a tasting within the house of a Japanese consulate.

Right here’s an introduction to shochu, the Japanese liquor that would very nicely begin trending stateside—in addition to some bottles so as to add to your bar cart and a cocktail recipe to experiment with as you’re attending to know this advanced spirit.

How shochu is made—and the way it differs from sake

The largest distinction in relation to Japan’s well-liked spirits is that shochu is distilled, whereas sake’s categorized as a fermented beverage, Miyazaki says.

Since many individuals confuse the 2 spirits, you’ll be able to consider it this fashion: Beer is to whisky what sake is to shochu, says Paul Nakayama, who, along with his spouse, Mai, owns Nankai Shochu, a premium spirit from the Japanese Island of Amam.

Real shochu is exclusive in opposition to all different spirits on the planet as a result of it’s single-distilled, all-natural, and fermented by koji, the Japanese mildew varietal that’s additionally accountable for making soy sauce and miso, Nakayama says.

“Its manufacturing technique leads to a spirit that tastes deliciously in contrast to the rest,” Nakayama says.

Most spirits clock in round 40 p.c ABV. Shochu usually ranges between 25 to 43 p.c, that means some expressions function much less boozy alternate options. For a further reference level, sake’s ABV is round 15 p.c.

What does shochu style like?

As a result of it’s single distilled, shochu represents the flavors of the supply components and has a real sense of terroir, Nakayama says. However, totally different ingredient varieties will yield totally different profiles and spirits specialists have a various set of tasting notes.

For Nakayama, barley shochu shall be delicate and barely candy; candy potato shochu could be wealthy, fruity, and earthy; and black sugar (Kokuto) shochu from Amami is mild with sturdy tropical fruit notes.

In the meantime, James “KP” Sykes, co-owner of The Armory in Brooklyn, says candy potato shochu can ship an intense stage of natural tones, caramel, and generally butterscotch on the primary sip; and also you may be capable to decide up extra delicate notes of vanilla, chocolate and peanut brittle in barley-based shochu.

With 43 p.c ABV, iichiko Saiten is on the sturdy facet for shochu.
Courtesy of iichiko

3 bottles of shochu to attempt now

Shochu has sufficient mettle to carry its personal in cocktails, Sykes says, however can be sipped and loved by itself. Seeking to imbibe? Listed here are a number of bottles which are a fantastic introduction to the spirit.

1. iichiko Saiten

Because the model’s most up-to-date expression, iichiko’s Saiten is filtered by 1,000 ft of volcanic rock to supply a clear taste. With 43 p.c ABV, it’s on the sturdy facet for shochu and has tasting notes of honeydew melon, white grapes, and white pepper. “Saiten is extremely mixable, and has savory flavors and umami-like character in mixology,” Miyazaki says.


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2. Mizu Inexperienced Tea Shochu

Made with a combination of barley, koji rice, and inexperienced tea leaves, this inexperienced tea shochu is wealthy and decadent. “The inexperienced tea leaves are added within the secondary fermentation course of, which lends a sleek, harmonious aroma amidst the barley, kelp, and peppercorn taste profile,” Sykes says.


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3. Nankai Gold

Artfully blended from quite a lot of oak-aged kokuto shochu, Nankai Gold has advanced, wealthy notes of inexperienced apple, chocolate, raisins, and honey with a easy, lengthy end, Nakayama says. “By itself, it may compete in opposition to well-liked Japanese whiskies however with way more umami,” he says. “As a nightcap, I take pleasure in it as an distinctive quaint.” (Hold studying for the recipe.)


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Old fashioned cocktail in rocks glasses with orange wedge

iichiko Koji Outdated Customary
Courtesy of iichiko

A cocktail recipe to experiment with: Koji quaint


  • 2 oz iichiko Saiten
  • 0.25 oz easy syrup (to make, mix 1 cup sizzling water with 1.5 cups sugar and shake vigorously till dissolved)
  • 2-3 dashes Angostura Bitters
  • Orange slice


  1. Combine all components right into a glass with ice.
  2. Stir and garnish with orange slice.

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