Shochu

Shochu is a Japanese distilled spirit produced from a variety of base ingredients, including barley, sweet potato, rice, and buckwheat. It is primarily made in regions such as Kyushu and is typically distilled once, resulting in a spirit that retains more of the base ingredient character. As a category, shochu differs significantly from both whisky and sake in its production and flavour structure.

Shochu is usually bottled at a lower alcohol content than many other spirits and is consumed in a variety of ways, including diluted with water or served over ice. Compared to whisky, it is generally lighter and more ingredient-driven. Its raw material diversity and regional production define its place within Japanese spirits.