Shōchū (Japanese: 焼酎) is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots.

2023年2月2日 · Shochu (焼酎, しょうちゅう, shōchū) is Japan’s indigenous distilled spirit and has been around for about 500 years. It is most predominately made in Japan’s southern regions of Okinawa and Kyushu, where it was first developed. Shochu typically has about 20-25% ABV (alcohol by volume), though it can officially be anything up to 45% ABV.

2018年9月15日 · While less known than sake abroad, in Japan shochu is actually more popular! Learn all about shochu, Japan's favorite distilled liquor.

In this guide, we’ll take a closer look at what shochu is, how it’s made, and the different types of shochu that are available. What is Shochu? Shochu is a distilled beverage that is made from a variety of ingredients, including rice, barley, sweet potato, and other grains.

Shochu is Japanese traditional distilled liquor made from ingredients such as potatoes, barley and rice through distillation process. There are various types of shochu such as potato shochu, rice shochu, barley shochu, brown sugar shochu, awamori, etc.

2023年12月29日 · Simply put, shochu is a distilled Japanese spirit made from a myriad of ingredients. The most common are rice, sweet potato, barley, and buckwheat though chestnut, shiso, and radish shochu are...

2024年11月24日 · Discover the distilled alcoholic beverage of Japanese Shochu learning the different types of Shochu, where to buy, and how to drink.

2017年5月25日 · Shochu is a distilled alcohol made from grains and starch such as barley, sweet potato, rice, buckwheat, and sugar cane. It’s fermented with koji, the same fungus that makes soy sauce, miso, and other Japanese culinary staples. Depending on its ingredients and regional style, it can vary in taste.

2023年6月15日 · Shochu is a distilled spirit that is mainly produced in Japan’s southern regions Kyushu and Okinawa. It has over 500 years of history and is considered Japan’s native spirit. Its common base ingredients include rice, barley, sweet potato, buckwheat or chestnuts.

Shochu production on Kyushu goes back to the sixteenth century, with a warm climate and access to local crops like sweet potato, buckwheat, and barley providing the fundamentals for success. Although shochu is distilled after brewing, unlike sake, koji mold remains an essential ingredient in the fermentation process.