Shochu Distillation Process How is Shochu Different from Other Spirits?

First and foremost, shochu is a distilled alcoholic beverage whereas sake is a brewed alcoholic drink made from rice. Furthermore, several base ingredients are suitable for shochu production, not just rice, but also sweet potatoes, barley, and brown sugar. Since shochu is a distilled beverage, it has an alcohol content of 25-35% abv, while sake has a lower alcoholic content of 15-16% abv. The major shochu production area is in the southern part of Japan, particularly in Kyushu and Okinawa. However, sake is made across the country. People in Japan enjoy both sake and shochu with food. When paired with food, shochu is usually mixed with water to bring down the alcohol content to 12-15% abv.

While shochu and vodka may seem like similar spirits, there are several differences between them. The first main difference is the number and types of distillation required for each spirit. Shochu usually undergoes distillation mostly only once in a pot still while vodka undergoes multiple rounds of distillation in a column still.

The second main difference involves filtration. Vodka production requires filtration with birch charcoal. On the other hand, shochu production does not require a specific filtration method and some distilleries even make non-filtered shochu. This results in different flavor characteristics. Shochu retains the distinct flavor of its raw materials whereas vodka purposely lacks such flavor.

Lastly, while most shochu sold within Japan has an abv of around 25-35%, vodka usually contains 40% abv.

Brown sugar shochu and rum are both spirits made from sugar cane. However, there are a couple of key differences between them. First is the raw material. As its name suggests, brown sugar shochu is made from brown sugar, which is sugar cane juice boiled down to mineral-rich solid chunks. On the other hand, rum is usually made from molasses, which is a syrupy byproduct of the sugar crystallization process.

The second difference is the use of rice koji in brown sugar shochu. Since brown sugar is full of simple sugars, brown sugar production does not require saccharification. Instead, the use of rice koji meets a legal requirement for the drink to be categorized as “shochu.” Functionally, the koji produces citric acid to protect the fermenting mash and prevent spoilage. Compounds from rice koji also amplify the rich flavor of brown sugar shochu.

Shochu and Chinese baijiu are both traditional spirits made from various base ingredients and mold. Most baijiu is made from various types of cereal depending on the region, including kaoliang, wheat, beans, corn, and potatoes. However, shochu and baiju differ in their mold variety, production methods, and alcohol content.

Shochu uses the Aspergillus family of koji mold cultivated on grains of steamed cereal and occasionally cubed sweet potatoes. Baijiu uses Qu, a mold from the Rhizopus family cultivated on crushed, uncooked cereal that is molded into brick-like blocks.

The second difference is the production method, particularly the fermentation process. In shochu production, fermentation occurs in a tank or a tub. After fermenting, the mash enters a pot still for single distillation. Conversely, baijiu mash is solid with no addition of water and undergoes fermentation when buried underground. Baiju makers then dig the mash out of the ground and put it on baskets to steamed for distillation.

Lastly, shochu and baiju differ in alcohol content. While most shochu contains about 20-40% abv, baijiu has a much higher alcohol content, at above 50% abv.