Shochu – Discover Japan’s other great drink
Whilst most Australians are familiar with sake, shochu is an often overlooked and under appreciated Japanese drink. Shochu is a distilled spirit commonly made from rice, barley, soba (buckwheat), sweet potato or brown sugar. Many other obscure variants exist including carrot, tomato, chestnut and even milk!
It is produced by single or multiple distillation and then matured anywhere between one month to several years. It is generally produced at 25% alcohol but some can be as high as 45%.
Shochu has its roots firmly planted in Kyushu, southern Japan (especially in the prefecture of Kagoshima where Shochu reigns supreme and there is no sake production whatsoever.) Further south in Okinawa they have their own version called Awamori. This differs from shochu in that it is produced from the long grain Thai Indica rice and uses indigenous black koji mould in the fermentation process.
Shochu is very versatile. It’s clean, subtle taste can been enjoyed neat, on ice or mixed with water or juice. Depending on the raw materials used, its flavour can be light and delicate or strong and earthy. It’s also a great mixer in cocktails as it provides a balanced alcohol base without competing against mixers.
The consumption of shochu in Japan has enjoyed a steady rise since its consumer revival 10 years ago. Once the tipple of older folk, it gained a foothold in the youth market when cleverly promoted primarily to women due to its low calories.
So next time you’re out enjoying Japanese cuisine, give shochu a try. You may find you’ll be wanting a bottle for home too!
Two great representations of fantastic shochu are both from Hamada Shouzu in Kagoshima.
(Please click on the sake images for details)
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Kakushigura Mugi Shochu
This barley based shochu has an unmistakabley but subtle whiskey nose.There is also a hint of Christmas cake spiciness and caramel to the aroma. The palate has warm tones of creamy butterscotch that has a nice lingering finish. A great drink during or after meat heavy meals. |
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Kaido Imo Shochu
The wonderful full, soft sweetness of this sweet potato shochu has made it a well deserved favourite. There is a starchy sweet undercurrent to the palate and the nose is reminiscent of boiled candy sweets. Well matched with grilled prawns, slow cooked pork, or yakitori. |
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Andre Bishop is a Melbourne based Sake Professional and is recognized as one of Australia’s leading authorities on Sake. His 12 years of experience in designing Asian and specifically Japanese venues include well know Melbourne establishments Robot Bar and Golden Monkey. He currently owns the 22 year old Japanese dining institution Izakaya Chuji and Sake Bar Nihonshu. He is also co-owner and founder of Melbourne’s flagship Izakaya and Sake Bar, Kumo in Brunswick East. Andre studied Sake in Japan and is the only Australian who currently holds a Level 2 Sake Professional Certificate from the International Sake Education Council.
Andre is available for Consulting on Sake, Japanese Beverage Lists, Sake Staff Training and Sake Equipment. Contact: andrebishopsan@gmail.com
Sipping with the Sake Master #2
Sipping with the Sake Master #1
Please click here for Sake Master Andre Bishop’s older interview
