What is your favorite Japanese drink?

The answer to this question will almost always be Sake. If your answer to the question was the same, then you are missing out. Have you ever heard of Shochu?  It is the drink of choice in Japan, especially in the southern regions.  Shochu is a distilled Japanese spirit that is slowly becoming popular all across the globe. If you have been to an Izakaya before, you probably have seen shochu being served, accompanied by snacks.

What does izakaya mean?

An izakaya is a Japanese bar where alcoholic drinks, like shochu, served with a wide range of small snacks and side dishes. If there is an izakaya restaurant in your city you should definitely visit, and you should know how to drink shochu.  It is a drink you shouldn’t miss trying.

Types of Shochu:

• Imo shochu: This type of shochu is primarily made from sweet potatoes and carries a strong flavor and aroma.  This is the most popular shochu overall.
• Kome shochu: Made from rice, this shochu belongs to the milder category and hence is a great choice for beginners.
• Kokuto shochu: With brown sugar as its core ingredient, this type of shochu also tends to have a more mild flavor.
• Mugi shochu: This shochu is made from barley.
• Awamori: This type is made from long grain Thai rice and has a higher alcohol content (typically 60-86 proof).  It is said to have originated in Okinawa.
• Soba shochu: A bit mild in flavor and aroma, this shochu is made from buckwheat and relatively new.

Different ways you can drink shochu:

• Straight: Drinking your shochu straight up, without adding any water, is more common with mugi,(barley), kome (rice) and imo (sweet potato) shochu.  Some prefer to drink with a chaser and at room temperature.
• Mixed with water: Mixing water (high quality with low mineral content) is recommended for awamori and mugi shochu, at a ratio of 5 to 5 or 6 to 4, and should be left overnight for best results.
• On the rocks: Shochu on the rocks is highly recommended for barley and brown sugar types, where the drink should be poured over the ice and mixed well. It is recommended to make the ice cubes from boiled or bottled water.
• Warmed: Known to be the traditional way to serve shochu, this serving technique is recommended for rice and sweet potato shochus, and carries a soft and sweet taste.
• Mixed with hot water: Recommended mainly for sweet potato shochu, this technique brings out the unique flavor and aroma of the particular shochu, and the ratio is the same as before.

The diverse taste profiles of the different shochu types are what make this drink ideal not just for sipping, but also for pairing with food.

Great link from Japan Sake and Shochu Makers Association