Question 1

What is the difference between imo shochu and mugi shochu?

Accepted Answer

Imo shochu is made mainly from sweet potato and is known for a rich, aromatic character. Mugi shochu is made from barley with barley koji and is often lighter and cleaner. Imo shochu is mostly produced in Kagoshima and Miyazaki; mugi shochu is associated with Oita and Nagasaki (Iki). See the shochu types guide.

Question 2

How many types of shochu are there?

Accepted Answer

The main categories of honkaku (authentic) shochu by base ingredient are: imo (sweet potato), mugi (barley), kome (rice), kokuto (brown sugar), soba (buckwheat), and awamori. The type of koji (black, white, or yellow) and distillation method (atmospheric or vacuum) also significantly affect the flavor. See the types guide.

Question 3

What is awamori, and how does it differ from shochu?

Accepted Answer

Awamori is a distilled spirit from Okinawa. Legally classified as single-distilled shochu, it differs from mainland shochu by using Thai indica rice with black koji mold in an all-koji fermentation process. Awamori aged for 3 or more years is called 'kusu' (aged spirit). See the awamori guide.

Question 4

What are the best ways to drink shochu?

Accepted Answer

Shochu can be enjoyed many ways: oyuwari (with hot water, commonly mixed about 6:4 water to shochu), mizuwari (with cold water), on the rocks, with soda, or maewari (pre-diluted and rested). Imo shochu shines with hot water as it releases its aroma. Mugi shochu is refreshing on the rocks or with soda. Awamori is best savored neat or with water to appreciate aged kusu. See the drinking guide.

Question 5

What food pairs well with shochu?

Accepted Answer

Imo shochu pairs beautifully with braised pork belly, satsuma-age (fried fish cake), and yakitori with tare sauce. Mugi shochu complements sashimi, tempura, and grilled fish. Kome shochu is versatile with all Japanese cuisine. Kokuto shochu goes well with cheese and shabu-shabu. Awamori is the classic match for rafute (Okinawan braised pork), goya champuru, and tofu-yo. See the pairing guide.

Question 6

Which shochu distilleries can I visit?

Accepted Answer

Distilleries whose official websites list tours include Kirishima Shuzo (Miyakonojo, Miyazaki; Kirishima Factory Garden) and Satsuma Shuzo (Makurazaki, Kagoshima; Meiji-gura). Tour availability, reservations and fees vary by distillery, so check each distillery page and its official website. Find distilleries via the distillery search.

Question 7

What is the difference between black koji and white koji?

Accepted Answer

Black koji (kuro-koji) produces high levels of citric acid, resulting in shochu with rich body and bold flavor. All awamori uses black koji. White koji (shiro-koji), a natural mutation of black koji, creates lighter, more fruity spirits. Most modern imo shochu uses white koji. Yellow koji (ki-koji), traditionally used for sake, produces shochu with elegant, floral aromatics.

Question 8

What is the alcohol content of shochu?

Accepted Answer

Undiluted honkaku shochu is typically 36-44% ABV, but most is diluted to 25% before bottling. Some products are sold at 20%. Awamori comes in a wider range — 25%, 30%, and 43% — with traditionally aged kusu often bottled at 43%.

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