What is shochu?
A Japanese spirit made by fermenting rice, barley, sweet potato, brown sugar and other ingredients with koji and yeast, then distilling. Unlike whisky, cask ageing is not the default; the ingredient’s aroma is the character.
JAPANITIES · SHOCHU & AWAMORI
Shochu and awamori
Sweet potato, barley, rice, brown sugar: the ingredient and the koji change everything. Types, production, koji, regions, ways to drink it and how awamori differs.
Edited by JAPANITIES · Checked 5 November 2026
Contents
The essentials in three minutes
Three anchors: ingredient, koji, distillation.
Difference from sake
Sake is fermented (brewed); shochu is distilled. It is therefore stronger, with aromas varying widely by ingredient.
How do you drink it?
With hot water, water, ice or soda. Start light to learn the aroma, then find your favourite mix.
Sources : Agence nationale des impôts (NTA) · ABC du shōchū · JETRO · Fiche produit : boissons alcoolisées japonaises
↑ ContentsTwo families: continuous and traditional
The law separates them by the distillation method.
Continuous-distilled shochu (kō-rui)
Distilled in a continuous still; under 36% ABV. Neutral in taste, often used as a base for chuhai and fruit liqueurs.
Single-distilled shochu (otsu-rui, honkaku)
Distilled other than continuously (mainly in a pot still); 45% ABV or less. Made from designated ingredients such as grain, sweet potato or brown sugar with koji, with nothing added but water, it is called “honkaku”. It keeps the ingredient’s aroma.
Character by ingredient
Sweet potato tends to be sweet and full, barley light and toasty, rice softly sweet, brown sugar gently sweet, buckwheat light. These are tendencies; each product differs.
Sources : Agence nationale des impôts (NTA) · ABC du shōchū · Préfecture de Kagoshima · Brochure sur le shōchū
↑ ContentsFive ingredients to compare
Smell the glass first, then notice which aromas linger after a sip. These are typical profiles. Variety, koji, distillation and ageing all influence the result.
Imo · sweet potato
Kagoshima is a classic origin. Look for the rounded aroma of steamed sweet potato. Some varieties and production methods yield floral or fruity notes. Warm water can make those differences easier to smell.
Mugi · barley
Ōita and Iki are two classic origins. Vacuum distillation can give a delicate grain aroma, while atmospheric distillation can leave a toasted-barley finish. Look for barley with barley koji versus barley with rice koji on the label.
Kome · rice
In Hitoyoshi-Kuma, rice is both the main ingredient and the base for koji. The aroma may recall freshly cooked rice. Other styles range from delicate and fruity to full-bodied.
Kokuto · unrefined cane sugar
In the Amami Islands, unrefined cane sugar is paired with rice koji. A caramel-like nose can lead to a dry finish. Compare the impression of sweetness on the nose with the taste on the palate.
Soba · buckwheat
Made in regions including Miyazaki, it can have a gentle buckwheat-kernel aroma and a light texture. Compare its finish with a toasty barley shochu to pick out the difference.
Sources : Japan Sake and Shochu Makers Association · Les matières premières
↑ ContentsProduction: from koji to distillation
It starts with koji, as sake does.
1. Make the koji
Koji mould is grown on rice or barley to produce enzymes that turn starch into sugar. White, black or yellow koji is used.
2. First mash
Koji, water and yeast are combined to build up the yeast.
3. Second mash
The main ingredient (sweet potato, barley, rice and so on), steamed, is added and fermentation continues. This is where the character is formed.
4. Distillation
The fermented mash is heated in a still and the vapour is condensed.
5. Resting and bottling
Rested in tanks or jars, then diluted with water to bottling strength.
Sources : Agence nationale des impôts (NTA) · ABC du shōchū · Préfecture de Kagoshima · Brochure sur le shōchū
↑ ContentsKoji types: white, black, yellow
Even with the same ingredient, the koji steers the flavour.
White koji
Derived from black koji; tends to be soft, clean and easy to drink. Widely used today.
Black koji
Tends towards a robust, rich taste; also used for awamori.
Yellow koji
The same kind as sake koji; tends towards fruity, floral aromas.
Sources : Agence nationale des impôts (NTA) · ABC du shōchū
↑ ContentsAtmospheric and vacuum distillation
The distillation method also shapes the taste.
Atmospheric
At normal pressure: strong ingredient aromas and flavours, a richer body.
Vacuum
A pump lowers the pressure and therefore the boiling point of the mash. Distilling at a lower temperature tends to give a lighter, cleaner taste.
Sources : Japan Sake and Shochu Makers Association · La fabrication · Préfecture de Kagoshima · Brochure sur le shōchū
↑ ContentsRegions and styles
The land that grows the ingredient is tied to the style.
Kagoshima: sweet potato
The heartland of sweet-potato shochu; “Satsuma” is a protected geographical indication (GI).
Kumamoto (Hitoyoshi-Kuma): rice
Known for rice shochu; “Kuma” is also a GI.
Ōita: barley
Known for barley shochu.
Nagasaki (Iki): barley with rice koji
A tradition of pairing barley with rice koji; “Iki” is a GI.
Miyazaki: sweet potato and buckwheat
Also known for buckwheat shochu.
Amami: brown sugar
Made from brown sugar and rice koji in the Amami Islands.
Sources : Agence nationale des impôts (NTA) · ABC du shōchū · Préfecture de Kagoshima · Brochure sur le shōchū
↑ ContentsHow to drink it
The same shochu feels different depending on the mix.
With hot water
Pour hot water first, then the shochu. A 6:4 ratio of shochu to hot water is classic. The aroma opens up; especially popular with sweet-potato shochu.
With water or on the rocks
With water it suits meals; on ice the taste changes as it melts.
With soda
Light and refreshing, easy for beginners; add lemon if you like.
Maewari (pre-mixed)
Shochu and water are mixed in advance and left to rest; the texture softens.
Kuro-joka
A traditional Kagoshima clay pot used to warm diluted shochu.
Sources : Préfecture de Kagoshima · Brochure sur le shōchū
↑ ContentsAwamori: Okinawa’s spirit
Related to shochu, but distinct in ingredient and koji.
What is awamori?
An Okinawan spirit made from long-grain Thai rice and black koji, fermented in a single stage and single-distilled. Shochu is often made in two stages.
Kusu (aged awamori)
Awamori aged at least three years is called kusu; it grows mellower and sweeter. Check each product’s label to see whether it is fully aged or a blend.
Sources : Gouvernement du Japon (Highlighting Japan) · Awamori, mars 2025
↑ ContentsReading the label
Look first at ingredients, strength and distillation.
Decoding 芋, 米麹, 25度 and 720 mL
This is a fictional label. 芋 means sweet potato. The ingredients さつまいも・米麹 indicate sweet potato with koji grown on rice. 25度 means 25% alcohol by volume, while 720 mL is the bottle size. If distillation pressure is not stated, the strength and ingredients alone cannot tell you which method was used.
What to check
1) Ingredients (sweet potato, barley, rice, brown sugar, koji type) 2) strength (often 20–25%) 3) single or continuous distillation 4) atmospheric or vacuum. These four give you the general direction.
Finding it in France
Some Japanese grocers and specialist shops stock it. Range and prices vary, so check with the shop.
Glossary
- 焼酎 / shōchū
- Japanese spirit distilled from grain, sweet potato, brown sugar and more.
- 本格焼酎 / honkaku
- Single-distilled shochu from designated ingredients and koji, nothing added but water.
- 甲類 / kō-rui
- Continuous-distilled shochu under 36% ABV.
- 乙類 / otsu-rui
- Single-distilled shochu, 45% ABV or less.
- 麹 / kōji
- A mould producing the enzymes that turn starch into sugar.
- もろみ / moromi
- The mash while it ferments.
- 常圧蒸溜 / atmospheric
- Distillation at normal pressure; a richer body.
- 減圧蒸溜 / vacuum
- Distillation under reduced pressure; lighter taste.
- お湯割り / oyuwari
- Shochu diluted with hot water.
- 前割り / maewari
- Diluting in advance and letting it rest.
- 泡盛 / awamori
- Okinawan spirit from Thai rice and black koji.
- 古酒 / kusu
- Awamori aged three years or more.
Frequently asked questions
Which is stronger, shochu or sake?
Generally shochu is stronger: sake is brewed, shochu distilled. You can dilute it to adjust.
What is shochu made from?
Rice, barley, sweet potato, brown sugar, buckwheat and more. “Honkaku” uses designated ingredients and koji, adding only water.
Is awamori the same as shochu?
A close relative, but awamori comes from Okinawa, uses Thai rice and black koji, in one stage.
Where should a beginner start?
Try a light barley or rice shochu with soda or water; for sweet potato, try it with hot water.
Is it aged?
Often just rested in tanks, unlike whisky. Some, such as kusu awamori, are aged for years.