Japan is a paradise of artisanal products and that of course includes beverages. One of its most overlooked outside of Japan, despite production and popularity nationwide, is shochu. It’s a distilled cousin of sake and–its fans would argue–just as versatile and enjoyable.
First, shochu is only made in Japan. In this age of global beverages, there are lots of ‘interpretations’ of indigenous beverages (if not cynical pretenders). Thankfully, the Japan Sake and Shochu Makers Association (JSS) has created seals to officially designate shochu. This must be one special beverage! Indeed, we agree that it is.
Shochu is quite different from, say, whisky and brandy. It has a wider appeal in terms of the many ways and settings where Japanese enjoy it, and perhaps much of that comes down to its surprisingly diversified flavor. This owes to its ingredients, each with their own flavor characteristics, as well as the beverage’s unique process of production.
Sweet potato, barley, and rice are the three primary base ingredients for making shochu (though other ingredients, like buckwheat or black sugar are sometimes used). Shochu is typically sub-categorized according to which of these it uses to provide the sugars necessary for making alcohol. In fact, many Japanese will ask which type of shochu you prefer. Shochu is different from most other distilled beverages in that it uses kōji, a combination of kōji spores and rice that help break down the starches from the base ingredient into fermentable sugars. Kōji also plays a role in providing additional complexity of aroma and flavor. Finally, shochu is distilled and matured to yield an alcohol content typically between twenty-five and thirty percent.
You can drink shochu on the rocks or, more commonly, cut with water, either warmed or cold–or even sparkling–thus bringing the alcohol level down to about the same as a glass of wine. Interestingly, shochu has fewer calories than wine or beer. You may see the word honkaku used in conjunction with shochu. Meaning ‘proper’, ‘real’, or ‘authentic’, it indicates that the shochu has undergone a single distillation. This is important because it’s what helps showcase the original base ingredient. Maturing (aging) allows those flavors and aromas to further develop in splendid ways, making this a beverage that you can pair with food much more easily than most other distilled beverages. No surprise, then, that so many Japanese enjoy it casually with home cooking.
While authentic shochu is produced all over Japan, most of it hails from Kyushu, Japan’s southernmost main island. The history of its production goes back hundreds of years. This may come as a surprise to many who know little about the beverages, but there are currently over six-hundred producers in Japan. If you want to explore its liquid riches, there is ample opportunity here, and an increasing number of brands export.
So how do you enjoy it? Honestly, however you like! You could even use it as the base ingredient for new kinds of cocktails. Shochu has long ago become casual and accessible enough that Japanese will enjoy it with just about anything, so you should, too. Don’t confine yourself to Japanese cuisine (though a lot of it of course pairs well); try it with pasta, pizza, meat dishes, or–our favorite–shepherd’s pie. And when you find something that works, share it with others.
(This post was sponsored by JSS. Please watch their accompanying video below)
