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Shochu vs. Sake: Exploring Japan’s Unique Distilled Drink
Shochu is not the same as sake. Although both of them are traditional Japanese alcoholic beverages, the two drinks have different ingredients, production methods, flavors, ABV, and cultural significance.
The main difference between them is that shochu is a distilled spirit, while sake is a brewed alcoholic drink. Hence, shochu has a higher alcoholic content than sake.
Before we get into the details of the differences between these two drinks, we’ll take a deep dive into the characteristics of shochu. In this post, you’ll learn how the drink is crafted, its history, and the different types available in the modern market. Let’s get started!
What is Shochu?
Shochu is a Japanese distilled spirit often crafted from grains and vegetables such as rice, barley, or sweet potatoes. Other ingredients used in shochu production include brown sugar, buckwheat, sesame seeds, carrots, potatoes, and chestnut.
Shochu is distinct from sake (Japanese rice wine) for many reasons, but the most important one is its production process, which involves a series of fermentation and distillation methods similar to those in the making of vodka and brandy. The result is a distilled spirit with an average alcoholic content of 25% to 35%.
The majority of shochu production takes place in southern Japan, especially in Okinawa and Kyushu. However, the beverage is popular throughout the country, where it’s consumed as a versatile, smooth, and casual drink. You’ll find Japanese people using shochu during religious rituals, festivals, and celebrations. The drink has also seen massive growth in exportation in the last few decades.
The History of Shochu in Japan
The origins of shochu can be traced back to the 16th century, some decades after the introduction of distillation techniques to Japan. The oldest official record of the beverage is from a reference in an essay written by Jorge Alvarez in 1546. Alvarez was a Portuguese merchant who, during his travels to Japan, noticed people drinking distilled spirits crafted from rice. In 1559, a Kagoshima carpenter used the word “shochu” in writing, and that is the oldest written use of the term available to us.
Early producers of shochu were in the Okinawa Islands and Kyushu. They served officials from all over the country. During the Edo period (1603-1868), people used shochu as a beverage, disinfectant, and gift. When the suppliers could no longer meet demand, sake breweries were repurposed to produce shochu.
The early versions of the beverage at the time were made from rice and sake lees (unfermented leftovers from sake production). However, new ingredients were added in the Edo era. Okinawa started using sweet potatoes in the 17th century, and Kagoshima did the same in the 18th century.
The Meiji period (1868–1912) saw the sharp refinement of most shochu production techniques. Beverage makers began to incorporate black and white koji, which helped to improve the overall quality of the drinks.
After the development of lighter shochu in the 1970s, the spirit experienced its first nationwide boom. The second boom came in the 2000s with the creation of more unique flavors.
How Shochu is Made: The Distillation Process
In this section, we’ll outline the shochu-making process, including fermentation and distillation methods in Japan.
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Making koji: The first step is the creation of koji, a fungus or mold derived from cooked grains and other vegetables. White and black koji are the two main types used in making shochu. The most common koji in shochu manufacturing plants is derived from rice. The rice is washed, soaked, and steamed for several minutes. After it cools, the rice is inoculated with the addition of spores. After several hours, the koji grows and can then be cultivated.
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Preparation of shochu mash or moromi: This stage starts with the mixing of the cultivated koji with water and yeast. Fermentation takes place and breaks down koji-derived glucose into alcohol and carbon dioxide. It could take 6–8 days for the fermentation process to be complete. The result is the first shochu mash, known as preliminary moromi. When that mash is mixed with steamed and crushed sweet potatoes, barley, rice, buckwheat, or any other base ingredient, it creates another shochu mash known as secondary moromi. That mash undergoes a second fermentation process lasting 8-10 days before it is ready for distillation.
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Distillation: Shochu is often made through single distillation, but it can undergo multiple distillations. The unprocessed moromi mash is heated to 85–95 °C and alcohol is extracted from it. This distillation process also extracts other components from the moromi, and they give processed shochu its distinct flavors. Shochu distillation can be done in a simple pot still or the more complex column still.
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Maturation: The distilled shochu can be aged in a stainless steel tank, wooden cask, or clay pot. Maturation allows the flavors and aroma of the drink to settle and can take 1-3 months. Some brands age their shochu for six months or even more than three years. Before bottling, the shochu can be filtered to remove impurities or diluted to lower its alcohol level.
Types of Shochu and Their Unique Flavors
There are various categories of shochu. Many of them are distinguished by their base ingredient, which determines their flavor profile. Check them out:
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Imo shochu: Sweet potato is the base ingredient. Often enjoyed warm, it has a strong, fruity, and rich taste and aroma. Sweet potato shochu produced in Kagoshima Prefecture is called satsuma shochu.
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Mugi shochu: Its base ingredient is barley. The beverage has a light, mild flavor with a smooth and soft taste. Its light nature makes it perfect for first-time shochu drinkers.
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Kome shochu: Made from rice, it has a semi-sweet, floral, and umami flavor.
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Soba shochu: This type uses buckwheat as the base ingredient. It’s not as popular as the above three but has gained a set of modern enthusiasts. The resulting drink is smooth, mild, mellow, and slightly sweet.
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Kokuto shochu: This is shochu made with sugar cane. It’s a regional specialty from the Amami Islands. People from that region love its fragrant, light, and rich taste.
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Amami kokuto shochu: This is a rare version of shochu. Made from brown sugar and malted rice, it’s also known as brown sugar shochu. It has a sweet, aromatic, and balanced flavor profile.
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Awamori shochu: This is a specialty beverage from Okinawa. Its base ingredient is long-grained rice. It has an incredibly strong taste and high alcoholic content.
Popular Shochu Drinks and Cocktails
There are many ways to enjoy shochu at home or at the bar. Its smoothness makes it a versatile base for many refreshing drinks. The following are popular ways to enjoy shochu:
Straight or neat: served alone at room temperature, frozen, or cool.
Shochu sour: seasoned with citrus juice from yuzu, lemon, or lime.
Mizuwari: shochu mixed with water and ice.
Rokku (On the Rocks): chilled with ice.
Shochu cocktails: blended with popular mixes like oolong tea, umeshu, or grapefruit juice.
Oyuwari: mixed in a glass of hot water at 40–45 °C.
How to Drink Shochu: Styles and Traditions
The Japanese spirit is traditionally enjoyed neat, on the rocks, diluted with hot or cold water, or mixed. Diluting the drink is advisable if the alcohol strength is too high. If you want a more mellow flavor, you should dilute it with hot water. However, doing that will also enhance the aroma.
Shochu on the rocks is an ideal way to enjoy the drink over a long conversation. For shochu with an ABV greater than 25%, it’s best to cool it in a refrigerator or freezer before drinking it neat.
Finding the Best Shochu Brands in Japan
Japan is home to hundreds of shochu brands. As a beginner, you want something with a mild text and texture. We recommend Iichiko, Maou, Ginka Torikai, and Nakanaka for first-time shochu drinkers.
If you’re a more seasoned drinker, you can go for any of the other famous brands known for quality and distinct regional flavors. These brands include Kurokirishima, Honkaku Shochu, Umi, and Premium Takara Shochu.
Shochu vs. Sake: What’s the Difference?
The following is a detailed explanation of the key differences between the two traditional beverages.
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Production: Shochu is distilled, while sake is brewed. Hence, sake is in a similar category as wine, but shochu is categorized with vodka.
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Alcohol content: On average, shochu has a higher alcoholic content (20-25%) than sake (13-16%).
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Base ingredient: Sake only has one base ingredient, which is rice. Shochu, however, has a wide range of base ingredients. Hence, it has a more diverse flavor profile.
Enjoying Shochu with Japanese Cuisine
To bring out the best in both the drink and the meal, serve shochu with traditional Japanese dishes based on the type of spirit. The flavor of barley shochu is perfect for grilled seafood. Delicate food flavors from sashimi, tofu, and sushi taste better when paired with rice shochu.
Tempura, meats, and spicy dishes have flavors that pair well with buckwheat shochu. For sweet food like tare sauce, we recommend kokuto shochu.
Raising a Glass to Shochu: Embracing a True Taste of Japan
Shochu has cemented its place in Japanese culture, and it’s gaining recognition abroad. Give it a try to experience an authentic piece of Japanese tradition that’s both versatile and unique.
When it comes to versatility and uniqueness in gifting, Bokksu Boutique should be your go-to platform. We offer all kinds of traditional gifts at affordable prices. Looking for something special to enjoy with your cocktail? Get our Countdown Celebration Party Bundle. It has two options: with and without snacks. The cups in the bundle twirl while you pour the drink!
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