During
the Edo Period (1603 – 1868) shochu was treasured as a priceless
medicine by the Tokugawa Shogun household as well as the Daimyo (feudal
lords) households. A small quantity of shochu was ingested as a medical
treatment for such symptoms as blood congestion or hyperemia, sword cuts,
insect bites, as well as backaches.
Shochu’s alcohol content is low compared to other distilled spirits.
And also, because shochu is typically enjoyed blended with hot water and
with a meal, it is easier on the stomach and digestive system than hard
liquor.
However, just like any other alcoholic drink, you can get a hangover from
overindulging in shochu, and excessive drinking can harm your internal
organs. Pregnant women should avoid drinking shochu, and you should never
drive after drinking shochu.