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SHOCHU

What is Shochu

Japan has two national alcohol beverages – Sake and Shochu. Sake is a brewed liqueur, while Shochu is a distilled spirit like whisky or vodka, and as a result, Shochu has a higher alcohol level that ranges between 25% to 45% alcohol – typically sitting at around 25%. Conversely Sake has approximately 15-17% alcohol. The history of Shochu began about 500 years ago with production mainly occurring in Kyushu on the South Island.

 

HOW IS SHOCHU MADE?

 

Single distilled Shochu called ‘Honkaku Shochu’ is considered the best quality Shochu. Single distillation highlights the flavours of its base ingredient – rice grain (kome-jochu), barley (mugi-jochu), buckwheat (soba-jochu), or sweet potato varieties (imo-jochu). Base ingredients impact the tastes and flavours in Shochu. Multiple distillation Shochu’s are often used to mix with other drinks to make cocktails. See our detailed overview of the Shochu Making Process

Shochu Distillery
Shochu Island

OUR SHOCHU

Our Shochu products are all from Hombo Shuzo in Kagoshima prefecture in Kyushu island, which has a warm climate in the south of Japan. Hombo Shuzo has been producing high-quality Shochu for nearly 150 years. Kagoshima is famous for Sweet potato Shochu. The variety of Sweet potato is called Koganesengan, and it is more of a white colour pumpkin and bigger than the sweet potatoes you see at the supermarket. Hombo Shuzo always makes their Shochu from 100% freshly harvested sweet potato. Imo-jochu has a tropical fruit aroma and a gentle and warm mouth- feel. It also has a great balance between soft acidity and sweetness. I like its freshness and lively character.

HOW TO DRINK SHOCHU

 

Locals in Kagoshima taught me their traditional way to drink Shochu which is to mix it with hot water and enjoy it with your meals. There is a myth – hot water first or Shochu!? Shochu is also often consumed on the rocks, mixed with cold water, or with fresh juice, which lowers the alcohol content even further to about 12 to 15% ABV, similar to a glass of wine. Shochu is also a substitute spirit in classic cocktails like the Martini or Negroni.

 

    Kurojoka Shochu

    SHOCHU

    WHAT IS SHOCHU

    Japan has two national alcohol beverages – Sake and Shochu. Sake is a brewed liqueur, while Shochu is a distilled spirit like whisky or vodka, and as a result, Shochu has a higher alcohol level that ranges between 25% to 45% alcohol – typically sitting at around 25%. Conversely Sake has approximately 15-17% alcohol. The history of Shochu began about 500 years ago with production mainly occurring in Kyushu on the South Island.

     

    HOW IS SHOCHU MADE?

     

    Single distilled Shochu called ‘Honkaku Shochu’ is considered the best quality Shochu. Single distillation highlights the flavours of its base ingredient – rice grain (kome-jochu), barley (mugi-jochu), buckwheat (soba-jochu), or sweet potato varieties (imo-jochu). Base ingredients impact the tastes and flavours in Shochu. Multiple distillation Shochu’s are often used to mix with other drinks to make cocktails. See our detailed overview of the Shochu Making Process

    Shochu Distillery

    OUR SHOCHU

    Our Shochu products are all from Hombo Shuzo in Kagoshima prefecture in Kyushu island, which has a warm climate in the south of Japan. Hombo Shuzo has been producing high-quality Shochu for nearly 150 years. Kagoshima is famous for Sweet potato Shochu. The variety of Sweet potato is called Koganesengan, and it is more of a white colour pumpkin and bigger than the sweet potatoes you see at the supermarket. Hombo Shuzo always makes their Shochu from 100% freshly harvested sweet potato. Imo-jochu has a tropical fruit aroma and a gentle and warm mouth- feel. It also has a great balance between soft acidity and sweetness. I like its freshness and lively character.

    Shochu Island

    HOW TO DRINK SHOCHU

     

    Locals in Kagoshima taught me their traditional way to drink Shochu which is to mix it with hot water and enjoy it with your meals. There is a myth – hot water first or Shochu!? Shochu is also often consumed on the rocks, mixed with cold water, or with fresh juice, which lowers the alcohol content even further to about 12 to 15% ABV, similar to a glass of wine. Shochu is also a substitute spirit in classic cocktails like the Martini or Negroni.

     

      Kurojoka Shochu

      SHOCHU BRAND

      HOMBO SHUZO
      Making Hot Shochu
      Shochu Production Process
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