Shochu Time: Why Japan Loves This Drink

One of the most well-loved souvenirs people often think of from Japan is sake, a traditional alcoholic beverage. However, there is another type of alcohol that has become so popular in Japan that it now sells more than sake. That drink is shochu. To learn more about this special beverage, keep reading!

What is shochu?

Shochu is a distinctive Japanese drink from the southern islands, particularly Kyushu and Okinawa. It’s a distilled spirit made by heating different ingredients to extract their strong flavors. Shochu is usually around 25% alcohol, less than whiskey but more potent than wine or sake. 

There are many types of shochu to try. Honkaku shochu is a strong, full-flavored kind made traditionally using pot stills. For example, awamori is a shochu from Okinawa, made with black mold and Thai rice, and is usually quite strong. Some are filtered to be clear, while others are left unfiltered or aged in oak barrels for a deep, warm taste. There is even a special kind called kusu that has been aged for over three years, making it extra smooth and flavorful.

When was it first made?

Shochu was first made in Japan around the 1500s. The oldest written record of shochu comes from 1559, when two carpenters in Kagoshima wrote a funny message on a wooden board at a shrine. In 1549, a visitor named Francis Xavier noticed people drinking a clear rice drink in Kagoshima. This shows that shochu was already being made and enjoyed in southern Japan by the sixteenth century.

People believe the idea of making strong drinks by distillation traveled to Japan from places like China or Korea, or through Okinawa, then spread to Kyushu. At first, shochu was made old-fashioned using a single distillation method, and the ingredients were usually rice or barley. Later, during the Meiji period, new machines from Great Britain helped people make even more shochu using a cleaner and more modern method. 

A significant change came when innovative brewers in Kagoshima used black koji mold and began making shochu in careful steps, called multi-stage fermentation. Over time, scientists who discovered new kinds of koji molds and invented helpful machines made even more improvements. Thanks to their efforts, shochu became more refined in taste and began to be enjoyed widely throughout Japan.

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What is the process of making it?

Making shochu is a careful and fascinating process that turns simple ingredients into a flavorful Japanese spirit. This Japanese alcohol is made using various ingredients, but the most common ones are rice, buckwheat, barley, sweet potatoes, and brown sugar. Some special types include chestnut, sesame, green tea, and seaweed. 

The journey begins with preparing koji, a special mold that turns starch into sugar. This koji is first grown on rice and then mixed with water, yeast, and a portion of the main ingredient to create the first mash, the first moromi. After a few days, the main ingredient is added to begin the second moromi. This two-stage fermentation process is gentle yet effective, helping develop deep, clean flavors while protecting the mash from unwanted bacteria.

The mixture ferments over a week, producing a rich, fragrant base with about 15% alcohol. It’s then gently heated and transferred to a still for distillation. The alcohol becomes vapor and cools into a liquid, separating it from the solids. Shochu is typically distilled only once, allowing the natural taste of the ingredient to remain clear and complete.

Once distilled, the shochu may rest or age in stainless steel, clay, or oak. This stage softens the flavor and allows it to mature. Some types are bottled in their pure form, while others are filtered and diluted to create a smoother, more balanced spirit.

The drinking culture of shochu in Japan

In Japan, people enjoy this spirit in many ways depending on the season, the occasion, and personal taste. Some prefer to drink it straight, which is strong and flavorful. Others enjoy it with ice, which makes it cool and refreshing. Many people mix it with mizuwari (cold water) or oyuwari (warm water). The warm version is especially popular in winter and brings out the gentle aroma of the ingredients.

In places like Kyushu, people often drink it with hot water, especially during colder months. They pour the hot water first, then gently add the shochu on top without stirring. This helps the aroma rise naturally. Some people mix shochu and water beforehand, let it rest overnight, and then warm it gently. This old-fashioned method, called maewari, makes the taste soft and mellow.

There is also a fun and fizzy way to enjoy shochu called chuhai. This sparkling drink mixes shochu with soda water and fruity flavors like lemon, peach, or apple. Chuhai is light and easy to enjoy, and it’s beloved in restaurants, bars, and even in cans sold at convenience stores and vending machines. It’s perfect for parties or relaxed evenings with friends and family.

Why is shochu so popular?

Shochu is popular because it’s a welcoming and flexible drink. This spirit is served at celebrations or special events and quietly shared at home with meals. Its gentle character allows it to match many foods, from traditional dishes to modern snacks.

In Japanese culture, enjoying this drink is about sharing, relaxing, and being present in the moment. How it is served shows care, from the warmth of a hot glass in winter to the sparkle of a fizzy chuhai on a sunny day. Are there other traditional Japanese drinks you would like to learn more about? Let me know in the comments below.