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.