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Despite their similar names, Shochu and Soju are two very different spirits. A type of distillate from Korea is called soju, and the national spirit of Japan is called shōchu. It is a flavourful, supple, and easy-to-drink beverage that truly expresses the raw ingredients. The most often used foundation ingredients are sweet potatoes, barley, rice, buckwheat, and sugar cane.
You can distil almost anything to make traditional Japanese spirits, Shochu! The three primary goods available are mugi-jochu (made from barley), kome-jochu (produced from rice), and imo-jochu (made from sweet potatoes). Because of this, Shochu is a wonderfully versatile liquor that works well in cocktails. However, it's best consumed plain or with a glass of cold, filtered water.
Top 8 shochu Brands To Try
Kurokirishima
Kurokirishima is a shochu prepared from sweet potatoes and rice malt. This Shochu is brewed by the brewer Kirishimashuzo which is located in Miyazaki prefecture. The ingredients, sweet potatoes, are grown nearby in the Kyushu region. It has a sweetness that doesn’t linger in your mouth. This brand also makes a shochu named “Akakirishima” which is a little more expensive.
Iichiko
Iichiko, dubbed "the Napoleon of downtown," is among Japan's most well-known shochu brands. Barley and barley malt are its primary ingredients, and it is made in the prefecture of Oita. Iichiko has a reasonably light texture, and it is easy to drink. Therefore, many think this is a good entry-level shochu for individuals trying it for the first time.
Maou
Maou is a shochu manufactured in Kagoshima prefecture by the brewery Shiratama Juzo. The word Maou means “Devil”, so one would assume a strong taste; however, it is the contrary. This Shochu was made to attract new people to start enjoying the taste of Shochu. Hence, it was created to have a light taste and smooth texture.
Umi
Umi is a Shochu made in Kagoshima prefecture by brewer Taikai Shuzo. Rice, malt, and sweet potatoes are its primary constituents.
Its major component, a sweet potato known as "Beniotome," gives it a strong sweet taste that is characteristic of its elegant presentation and flavour. The brand is well-liked, particularly by young ladies.
Premium Takara Shochu
Another popular shochu is Premium Takara Shochu, well-known for its lovely texture and reasonable pricing. It is produced by the more than a century-old Takarashuzo brewery in the Chiba prefecture. Barley, corn, and sugarcane molasses are the primary constituents. It is widely recognised as a superior shochu brand for blending with other beverages to create cocktails.
Nakanaka
Kurokihonten in the Miyazaki prefecture generated a Shochu called Nakanaka,. It is a barley-based shochu that has a flavour profile that is both delicate and rich. If you haven't tried barley shochu before, this is a fantastic place to start, as it is among the most well-liked varieties available. Combining it with hot water is advised to enhance the richness even more.
Kanehachi
Another well-known brand of barley shochu is Kanehachi. It has been on the market for over a century and is produced in Oita prefecture by the Yotsuya Shuzo business. It is distinguished as a barley shochu by its intense flavour and aroma. Particularly, Kanehachi has a faint roast aroma and a touch of sweetness to its flavour. This brand's creators claim that sipping it on the rocks is the optimal experience.
Ginka Torikai
The brewery Torikai Shuzo in Kumamoto prefecture is the creator of Ginka Torikai, a shochu. It is well-liked for its taste of sweetness, dry texture, and exquisite presentation. Rice and rice malt are its primary constituents. Because it is very easy to consume, even people who are nit otherwise shochu fans like it. Even those who don't often drink Shochu can nonetheless appreciate it.
