Japan Sake and Shochu Makers Association | JSS
Shochu is a spirit that originated in Japan. In general, the term “shochu” refers to honkaku shochu, awamori, and ko-rui shochu. However, on this website, “shochu” indicates only honkaku shochu and awamori. Continue reading below for a brief introduction on the main types of shochu, what shochu is made of, how to serve shochu, and more.
SWEET POTATO SHOCHU
Honkaku shochu is a spirit made from various base ingredients and koji. It is distilled in a pot still like whiskey and rum, and is characterized by the distinct flavor of the base ingredients.
Awamori is a type of honkaku shochu made with black koji and indica rice. Most awamori production remains in its original homeland, Okinawa.
Ko-rui shochu is a spirit made from various cereals and molasses. Unlike honkaku shochu, it goes through distillation in a column still like vodka and diluted soju, and retains little flavor of the base ingredients.