1. Definition of shochu
Shochu is distilled in two ways, single-distilling
or multiple-distilling, resulting in two categories of shochu.
Multiple-distilled
shochu:– Distilled in a Patent Still
– Alcohol content of 36% or less
Single-distilled shochu
(Honkaku Shochu in Japanese):
– Distilled in a Pot Still
– Alcohol content of 45% or less
All varieties of shochu shown here are single-distilled shochu. Compared to multiple-distilled shochu, single-distilled shochu’s alcohol content is higher and the quality of taste is immediately recognizable. Single-distilled shochu is strictly regulated by the Japanese Alcohol Taxation Law which distinguishes it from multiple-distilled shochu.
2. Raw Materials
Shochu is made from one of several ingredients while
sake is made from only rice.
1) Rice Shochu – Made with rice
2) Awamori – Rice shochu made in Okinawa
3) Imo Shochu – Made with sweet potatoes
4) Mugi Shochu – Made with wheet
5) Soba Shochu – Made with buckwheat
6) Kokutou Shochu – Made with sugar canes
7) Kasutori – Made with sake distilling byproducts
Additionally, shochu can be made
from corn, sesame seeds, squash, or carrots depending on the desired taste.
No matter what the ingredients, shochu is always clear and has a light
flavor.
3. Facts
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Single-distilled shochu can be enjoyed straight,
or as a compliment to a meal.
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Shochu originated in the southern regions of Japan
and is very popular there. However, its popularity has spread to
Tokyo area.
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According to statistics, the amount of all types
of shochu shipped within Japan in 2003 exceeded that of sake for
the first time in 53 years. (Nihon Keizai Shinbun, March 11, 2004).
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