Travel Japan Shochu: Distilled Spirits

Shochu: Japan distilled Spirits



Shochu, or Japan distilled spirits, can be described as “Japanese Vodka” because it is commonly made from barley, or “mugi“; sweet potatoes, or “imo“; and rice, or “kome”. More unusual sources of the drink are brown sugar, “sato”, buckwheat, or “soba”. As you travel Japan, try tasting some of these spirits and you will find them quite delicious mixed with a variety of drinks.

Although most famous in the southern Japan- Kyushu and Okinawa, really, shochu can be found almost anywhere in Japan. The Okinawa shochu is made from rice and is called awamori, stored and aged in caves. It can also be found in the Niigata area where rice is grown. One of my favorites is the Kumamoto “shiro” made from rice. I enjoy drinking vodka at home, usually neat or mixed with ice and water, and sometimes with chilled cranberry juice, but in Japan shochu can be mixed and drunk much more ways. A relative of mine in Kumamoto loves his barley based spirit mixed with warm water o-yu

Other combinations include: neat, on the rocks, with ice and water “mizu-wari”, sometimes with ice, water and pickled plum, called ume-shochu, and even with oolong tea or with citrus-quite popular.


The spirit is known in Korea as soju, which is somewhat similar to Japanese ones, but tends to be a bit sweeter in taste(Jinro, Chum Charam). In China it is called baijyu. I recently tasted Moutai, possibly a barley-based spirit that was served to President Nixon on his visit to China, but found it extremely harsh and difficult to drink. The Chinese love the drink, however.

Some believe the drink is good for the health, a preventive of heart disease and diabetes. If the sweetness of sake is difficult to stomach, try a high ball made from shochu-I think you’ll like it.