In the past, research has proven that consuming moderate amounts of alcohol results in an increase in the synthesis and activity of tissue-type and/or urokinase-type plasminogen activators. Tissue-type and urokinase-type plasminogen activators, both agents commonly found in thrombolysis drugs, stimulate the breakdown of blood clots throughout the body.
According to Dr. Hiroyuki Sumi, Honkaku shochu contains a higher amount of urokinase than most other alcoholic beverages. Thus, drinking shochu leads to natural stimulation of blood clot breakdown, especially the breakdown of thrombosis (clots formed inside blood vessels, which obstruct the flow of blood).
Though this particular benefit of shochu seems to be similar to that of red wine, it is actually different. Red wine is mainly known for its prevention of blood clot formation due to its richness in polyphenols.
Shochu on the other hand, triggers the actual breakdown of existing blood clots found in the blood and blood vessels. In some cases, the amount of blood clot busting agents found in people who regularly drink shochu have been twice that of those who do not drink shochu regularly.