Shochu Types
Beer has it ales and pilsners. Whisky has its single malts and blends. Wine has its chardonnays, cabernets, and merlots, amongst others. Shochu also has its own categories:
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Honkaku shochu, historically known as Otsurui shochu, roughly translates to "Genuine" shochu. In other words, it is the real thing. The production of Honkaku shochu dates back to the 14th century and it is widely known for its flavor and aroma. This contrasts with the common belief that distilled spirits possess very little flavor or aroma. Spirits like vodka, for example, usually undergo a double distillation process, which attributes to a loss in both flavor and aroma. Honkaku shochu on the other hand, is produced by a single distillation process, allowing the beverage to retain most of the flavor and aromatic qualities found in the raw material.
- Made using a variety of raw materials: sweet potatoes, barley, buckwheat, and rice are the most frequently used.
- Three koji mold types: yellow, white, and black.
- The alcohol content of Honkaku shochu ranges from 15% to 45%.
- Can be drunk straight, on the rocks, or mixed with hot or cold water.
For a shochu to be classified as Kourui, it must first undergo a multiple—and often continuous—distillation process. As a result of this distillation process, Kourui shochu is usually quite odorless and tasteless, which makes it quite comparable to vodka. Some actually refer to Kourui shochu as “Japanese vodka.”
- Lacks most aroma and flavor characteristics
- The alcohol content of Kourui shochu can be as high as 36%
- Most often used to make mixed drink. Common mixers include: green tea, Chinese Oolong tea, grapefruit juice, and lemon juice.
Awamori is a distilled spirit that is indigenous to the islands of Okinawa and is thought to have been inspired by raoron, a distilled spirit historically produced in Thailand. Awamori actually predates the production of shochu on mainland Japan and in a sense, paved the way for shochu production throughout Japan. Up until 1983, it was labeled as “shochu” by the Japanese government, but now Awamori bears its own label, "Authentic Ryukyuan Awamori."
- Made exclusively with long-grain, Thai style indica rice.
- One koji type: black
- Earthy and robust flavor and aroma.
- In general, the alcohol content of Awamori ranges from 25% to 45%.
- Drunk in a variety of ways: straight, on the rocks, or mixed with hot or cold water. The most popular way to drink Awamori is oyuwari, or hot water mix.
