Shochu (not to be confused with Soju)

The text reads “Angry bear noises.”

Maybe you haven’t tried shochu yet, or perhaps you have (or maybe you did and didn’t know it; maddeningly, until October 2023, California law required shochu to be labeled as “soju” in order to be sold stateside).

Like its cousins soju and baijiu, shochu is a distilled spirit that can vary widely in flavor and proof, and can be distilled from a number of things. But what is it?

While some may categorize shochu as a type of sake (it’s not), it is Japanese in origin. Commonly distilled from rice, sweet potato, barley, or buckwheat (although variations distilled from more exotic ingredients like shiso exist), shochu is a clear spirit that can range from clean and floral to umami and earthy. While there is no defined style, it does have to be fermented twice, the first using koji, the rice mold that powers most sakes, and then distilled after the secondary fermentation. While we typically see shochu in the lower alcohol range, around 20% (40 proof), the American version pictured above is 40% (80 proof).

It may not surprise you that taking shots is common, or to make a highball with carbonated water. Or take a page from the Katana Kitten playbook and sub in for the gin in a negroni—with the lighter styles it makes for an excellent “Potato-head” plug and play for the base spirit in a classic cocktail. It would work well in a daiquiri or sour, perhaps over crushed ice, on a patio somewhere. If you need some direction on where to start, try the excellent (and affordable) Iichiko, which makes a high proof (84) “saiten” and a less intoxicating version at 50 proof. Both are a delicious way to try your new favorite spirit!