Shochu
Shochu is a traditional Japanese distilled spirit, particularly prominent in southern regions like Kyushu. It is made from various base ingredients, including barley, sweet potatoes, rice, and buckwheat, with an alcohol content ranging from 25% to 45%. Enjoy it neat, on the rocks, or in cocktails.

Shochu’s Heritage
Shochu has roots in 16th-century Japan, influenced by Southeast Asian distilling techniques. By the Edo period, it flourished in Kyushu, where ideal agricultural conditions for ingredients like sweet potatoes and barley helped cement its popularity. Now recognized as a traditional Japanese product, shochu enjoys geographical indicators, including "Kuma shochu" (rice shochu from Kumamoto) and "Satsuma shochu" (sweet potato shochu from Kagoshima), highlighting its deep cultural and regional heritage.

Origins and Characteristics
Kyushu's mild winters and humid summers provide an ideal climate for cultivating the ingredients used in shochu, while the volcanic soil enhances its unique flavor profiles. Unlike sake, which is brewed primarily from rice, shochu is distilled, resulting in a stronger and more diverse flavor spectrum.

Selecting Shochu

• Base Ingredient: Sweet potato shochu (imo) is earthy and sweet, while barley shochu (mugi) offers a smoother, nuttier taste.
• Distillation Method: Honkaku (single distillation) retains more of the ingredient's essence compared to korui (multiple distillations).
• Region: Kagoshima is renowned for sweet potato shochu, while Oita is famous for barley varieties.
• Alcohol Content: Higher alcohol levels intensify flavors; choose based on your preference.
• Aging: Aged shochu offers added complexity and depth.

Food Pairings

• Kagoshima Black Pork (Kurobuta): Pairs beautifully with sweet potato shochu, enhancing its savory richness.
• Sashimi: Rice or barley shochu complements various sashimi, elevating the freshness of the fish.
• Barbecued Lamb: A smooth barley shochu or sweet potato variant balances the rich flavors of grilled lamb.

Experience the versatility of shochu and its connection to Japan's agricultural heritage, especially from the vibrant region of Kyushu.