Why Shochu Should Be Your Go-To Izakaya Drink

Often, when we’re offered a selection of Japanese alcohol, we reach for sake, whisky or beer. But the world of Japanese alcohol is vast. And if you explore a little beyond your usual barrels, you’ll find that the elusive Japanese shochu goes equally well with your favourite izakaya snacks. 

Shochu’s high ABV (25%) and distinct aroma makes it a popular spirit among the Japanese. And while its international presence is still growing, this drink is a staple in the home bars of Japanese alcohol connoisseurs. It has a kick due to its high alcohol content, but is well-balanced with a clean and robust mouthfeel; similar to that of western spirits like vodka or whisky. 

Traditionally, shochu is derived from a variety of vegetables and grains like sweet potato, rice and barley. The most popular version, imo shochu, is made with sweet potatoes. Koji mould is first used to break down the starches in the tough grains - creating a fermentation process similar to that of sake. After 6 to 8 days, steamed and crushed sweet potato is added to the fermented grains to continue the fermentation process for the next 8 to 10 days. Thereafter, the mixture will be prepared for distillation and aging. 

In Japan, shochu has two classifications - Honkaku and Korui shochu. The former is strictly single-distilled, which allows it to retain the aroma and flavours of the ingredients used. Like whisky, it can be drunk on the rocks or with a drop of warm water to intensify the aroma.

The process of distilling the latter is slightly more laxed. It uses a consecutive distilling method and is made with varying base ingredients like molasses and alcohol. The result? A neutral spirit that is light in flavour but still high in ABV - making it a great base for mixers. 

While the distillation methods are specific and controlled, shochu can be enjoyed in many ways.  Depending on the main ingredient used in the distillation process, the flavour in the final product varies. Some of the most commonly found shochu are made with sweet potato, rice or barley.

With imo shochu, you’ll typically notice that it has a sweeter finish than most spirits, due to the natural sugars present in sweet potatoes. The earthy aroma of the popular root vegetable is also retained in the drink, which cuts the richness of oily and fatty foods like roast pork or skewers. 

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But if you’re a fan of malty beers or whisky, mugi (barley) shochu may be your go-to izakaya drink from now on. Made with barley grains and aged in oak barrels, this drink has a deep nutty taste. Allow its rich flavour to shine by having it on its own, on the rocks or paired with simpler dishes like chilled tofu and sauteed vegetables. 

Savoury food lovers will take to the umami aftertaste of kome (rice) shochu. Due to its light and pleasant flavour, this drink is extremely versatile when it comes to food pairing. Have it with a sashimi platter or fresh oysters, and you’ll be surprised by how the spirit brings out the mild sweetness of these dishes. 

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The list doesn’t end here - in Japan, specialty shochu made from other ingredients like sugar cane, thai rice and even brown sugar can be found in different regions. But if this is your first time venturing beyond mainstream Japanese alcohol, imo, mugi and kome shochu will warm you up to this rich drink. 

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