Varieties Shōchū

1 varieties

1.1 rice shōchū
1.2 barley shōchū
1.3 sweet potato shōchū
1.4 brown sugar shōchū
1.5 soba shōchū
1.6 awamori
1.7 others

varieties

there broad variety of moromitori shōchū. 4 locations have achieved protection geographical indications under world trade organization trips article 23 , noted below.

rice shōchū

rice shōchū (米焼酎, komejōchū) shares base ingredient sake. has thick taste, , appears have developed in regions warm sake production.

kumamoto prefecture particularly known production of rice shōchū. notably kuma shōchū (球磨焼酎) produced in hitoyoshi-bonchi protected geographical indication.

rice shōchū produced in regions famous sake, such niigata , akita prefectures.

barley shōchū

barley shōchū (麦焼酎, mugishōchū) less distinctive rice shōchū , easy drink. however, if cask-aged taste can quite sharp , reminiscent of single-malt whisky.

oita prefecture, miyazaki prefecture, , iki in nagasaki prefecture strong centres of production. iki shōchū (壱岐焼酎) has been given protection geographical indication.

sweet potato shōchū

one brand of satsuma shōchū

sweet potato shōchū (芋焼酎, imojōchū) uses sweet potato, cultivated across southern kyūshū since edo period, base ingredient. exclusively produced in kagoshima , miyazaki prefectures, nowadays made across japan using locally grown sweet potatoes.

it tends have has strong taste , distinctive smell; more producers have made varieties aroma suppressed.

kagoshima s satsuma shōchū (薩摩焼酎) has been given protection under wto rules geographical indication.

the 1956 film teahouse of august moon portrayed american-occupied okinawan village rebuilding economy potato shōchū.

the taste of potato shōchū bit smoky, evocative of whiskeys.

brown sugar shōchū

various bottled amami kokutō shōchū

from edo period through time of pacific war, amami islands produced drinks such awamori , distilled alcohol based on brown sugar. middle of war through american occupation, because of shortage of rice (the base ingredient of awamori) , inability export sugar-based alcohol mainland, large surplus produced. in 1953, when amami islands returned japanese sovereignty, alcohol not classified shōchū under 1949 alcohol tax law , therefore attract high rate of tax. ministry of finance, taking account desire of local residents , part of strategy promote region, gave special recognition local alcohol brown sugar shōchū (黒糖焼酎, kokutō shōchū). recognition geographically restricted amami islands of kagoshima prefecture , conditional on use of rice kōji. regional restriction remains in place day; can seen in legal definition of singly distilled shōchū above.

typically brown sugar shōchū contains 30% or 25% alcohol volume. contrary might expected, brown sugar shōchū has mild , not particularly sweet taste, contains no sugar. nowadays produced in 25 breweries in 5 islands, such kikaijima, amami Ōshima, tokunoshima, okinoerabujima , yoronjima, awamori no longer made outside okinawa prefecture.

before war alcoholic drink based on brown sugar made in ogasawara islands. name translates sugar alcohol , seen form of brown sugar shōchū. production ceased because of war, recently, aiming revive popularity, similar alcohol, using no rice kōji, has been introduced. however, ogasawara not qualify above special regional exemption, alcohol instead classified rum or spirits.

soba shōchū

soba, or buckwheat, shōchū (そば焼酎, sobajōchū) has origins going 1973 when unkai brewery co., of gokase, miyazaki prefecture, developed using soba local mountainous region base ingredient. since shōchū producers across japan have produced it, part of shōchū blend.

taste milder barley shōchū.

awamori


a bottle of awamori kikunotsuyu distillery of miyako island, okinawa

okinawa home of awamori (泡盛, awamori) shōchū, uses rice base ingredient. prior april 1983 labeled otsurui shōchū, called authentic awamori .

awamori made thai long-grained indica crushed rice, not usual short-grained japonica of standard shōchū. fermentation process employs black koji mold indigenous okinawa rather standard white variety, , secondary fermentation not performed. fermentation done in way creates plenty of citric acid, allowing produced year round despite okinawa s hot climate. after distillation strength reduced water 25% alcohol volume, although varieties go high 43%.

japanese law classifies awamori singly distilled honkaku shōchū despite different production process.

with method of production awamori theoretically made anywhere in japan, ryūkyū awamori protected geographical indication restricted okinawa.

others

japanese law admits wide range of unusual base ingredients, such perilla leaf, sesame , chestnut, , shōchū made if not of these exists. example, there milk shōchū brand called makiba-no yume. others generic shōchū mixed particular fruit juice or extracts.

with peculiarity, such shōchū typically intended catch eye of visitors region , has attracted limited broader appeal. soba shōchū example of 1 has managed achieve more widespread success.