Hot-Water Mix
Drinking shochu with hot water, also know as oyuwari, is a time-honored tradition throughout Japan. Typically, sweet potato shochu and awamori are the best types of shochu to drink mixed with hot water; but others, such as rice, barley, and buckwheat, can be served this way as well.
There are many reasons that contribute the long running popularity of hot-water mixes. To start with, the aromas truly come alive when shochu is mixed with hot water. Once served, the vapors rising from the cup emit an intoxicating aroma, which sets a Zen-like ambiance for the occasion.
The transformation of flavors also lends to the popularity of the hot-water mix. After shochu has been mixed with hot water, it becomes a mild and slightly sweet drink. In addition, the shochu’s original characteristics are enhanced, thus creating a fuller and better balanced taste.
Lastly, drinking a hot-water mix shochu can be therapeutic. The warmth of the beverage, as well as the presence of
alcohol, leads to soothing after effects. When drinking shochu with hot water, one can feel their body being warmed from the inside whilst tension in the muscles are released.
Preparing an oyuwari is a simple as making any other mixed drink. First, let's take a moment to evaluate our ingredients. We have our shochu, of course, but what about the water. Any time shochu is mixed with water, low mineral, high quality water should be used. If tap water is used, boil the water first, and then allow it to cool down to the proper temperature before use. Also, to avoid damaging the natural characteristics of the shochu in use, try not to use water that is too hot. Ideally, a temperature of around 160˚F (70˚C) is best. As a rule of thumb, the drink should be hot, but drinkable after it as has been served.
Now, we'll briefly glance at the ratio at which we will mix our shochu and hot water. Like a cold-water mix, the most common mix is 3:2 shochu to water, but this ratio can always be changed to accomodate individual preference. From time to time it may be necessary to adjust the mix due to the alcohol content. For example, a 1:1 ratio is preferred by some when using a shochu that has alcohol content over 25%. On the other hand, when the alcohol content is lower than the typical 25%, a 7:3 ratio is often observed.
Finally, lets put it together. The mixing process is opposite to convention: the hot water is actually poured first and then the shochu is gently added. After adding the shochu, there is no need to stir since the density of the shochu is heavier than that of the water. Gravity does this automatically. All that's left now, is to enjoy our perfectly made oyuwari shochu.
Warning: Never microwave shochu: it can lead to an unwanted change in flavor--typically to a noticeably harsh taste