Shochu

Earthy, aromatic, and deeply rooted in Japanese culinary culture, shochu is Japan’s traditional craft spirit. Unlike sake, which is brewed, shochu is a distilled spirit crafted using single or multiple distillations of raw base ingredients like sweet potato, barley, rice, or brown sugar, fermented with traditional koji mould. Offering an extraordinarily expressive spectrum of natural grain and root flavours at a sessionable proof—typically between 20% and 30% ABV—shochu is designed to complement food. From the rich, umami intensity of sweet potato (Imo-jochu) to the crisp, nutty elegance of barley (Mugi-chochu), our collection showcases Japan’s finest craft distilleries.

About Shochu

Shochu has been distilled in southern Japan—particularly across the Kyushu region—for over 500 years. The secret to shochu’s unique depth is koji (the same functional mould used to make soy sauce, miso, and sake), which breaks down starches while adding complex organic esters. On your home bar cart, single-distilled Honkaku shochu provides a low-calorie, food-friendly, and aromatic alternative to vodka or light whiskey, preserving the pure character of its raw ingredients.

Flavour & Style Guide

Understanding the main base ingredients and production methods makes choosing your bottle simple:

— Imo-jochu (Sweet Potato): Originating in Kagoshima. Rich, earthy, and robustly aromatic, featuring deep notes of roasted root vegetables, chestnuts, cocoa, and subtle floral sweetness.

— Mugi-jochu (Barley): Light, clean, and approachable. Delivers fragrant notes of toasted cereal, roasted barley tea, biscuit, and fresh straw, often reminiscent of a young unpeated single malt.

— Kome-jochu (Rice): Elegant, floral, and subtle. Crafted from rice and rice koji, offering a silky mouthfeel, delicate pear aromas, and clean grain sweetness.

— Kokuto-jochu (Brown Sugar): Exclusively produced in the Amami Islands. Fermented with dark unrefined sugarcane, delivering rum-like aromas of burnt caramel and dried fruit while remaining dry and crisp on the palate

— Honkaku vs. Korui: Honkaku (single-distilled) is the artisanal gold standard that retains full ingredient character. Korui (multiply-distilled) is crystal-clear and neutral, ideal for light mixers.

How to Choose the Right Shochu for You

— Oyuwari (With Hot Water): Mix Imo-jochu with hot water at a 60:40 ratio in a ceramic cup to release rich, warming aromatics—the classic winter serve in Japan.

— Rokku (On the Rocks): Serve a crisp Mugi-jochu or Kome-jochu over a large, hand-carved ice sphere to highlight its smooth grain texture alongside meals.

— For a Refreshing Chu-Hi Highball: Combine 50ml of shochu with ice, chilled sparkling water, and a fresh squeeze of lemon or grapefruit for a crisp, low-calorie highball.