A linguistic rendition of the Chinese term shaojiu, shochu has been produced in Okinawa and Kyushu since the 16th century. What is now known as Okinawa used to be the independent Ryuku Kingdom, a vassal state of China under the imperial tributary system, which was annexed by Japan in 1879. To this day, Okinawan rice shochu (awamori) still uses long-grain rice as opposed to short-grain rice, which is the standard on the four main islands of Japan, namely Hokkaido, Honshu, Shikoku and Kyushu. In Kyushu, the centre of shochu, the word “sake” (otherwise pronounced as “shu”; literally: liquor) refers not to seishu (what foreigners refer to as sake), but shochu.
Shochu can be distilled from a variety of ingredients, such as rice, barley, buckwheat, sweet potatoes, chestnut, sesame seeds, carrots, brown sugar or sakekasu (filtered sake cake, indeed the “pomace” of sake). Multiply-distilled shochu is the new style, whereas singly-distilled shochu (known as honkaku; literally: authentic) is the traditional style. As in the case of Armagnac, single distillation retains more aromatics than multiple distillation, and has a more rustic style. And as in the case of whisky, soft water creates a milder taste, whereas hard water results in stronger flavour.
Highly versatile, shochu can be enjoyed neat, on the rocks, cut with water (whether cold or warm), mixed with tea, soda or fruit juice; the more adventurous would even add lemon, grapefruit, apple or ume.
Takara-shuzo Yokaichi Honkaku Shochu Kome
Made with 100% Japanese rice at 70% polishing ratio, the brewery’s own patented yeast was used in the cool fermentation process. Pure transparent in appearance, the nose is delicate and refreshing, revealing Japanese pear, mirabelle, daikon and rice sponge, decorated with daisy. Medium-light bodied at 25%, the smooth mouthfeel is thoroughly dry but vaguely sweet, creating a vernal impression. This versatile shochu can be paired with seafood and vegetables alike.
Takara-shuzo Yokaichi Honkaku Shochu Mugi
Made with 100% barley at 60% polishing ratio, the brewery’s own patented yeast was used in the cool fermentation process. Pure transparent in appearance, the nose is alluring and fragrant, presenting peach, greengage, white sesame and mochi, adorned with hydrangea. Medium-bodied at 25%, the stylish mouthfeel is dry with very pure barley aromatics, producing an estival impression. This adaptable shochu can be paired with various types of poultry.
Takara-shuzo Yokaichi Honkaku Shochu Shiso
Made with 100% barley with more than 3% shiso, barley yeast was used as per the brewery’s house method. Pure transparent in appearance, the nose Ashiso, basil and nori, elaborated with cherry blossom. Medium-light bodied at 25%, the elegant mouthfeel is dry with plenty of shiso and fresh herbs, inspiring an autumnal impression. This lovely shochu is perfect as apéritif à la japonaise.
To discover the hidden treasure of Japanese shochu, contact Mr John Ng of Agência Superar; E: john@superar.com.mo; T: 2871 9978; F: 2871 7936; A: Rua dos Pescadores 76-84, Edifício Industrial Nam Fung Bloco II, Andar 4G.
by Jacky I.F. Cheong
Jacky I.F. Cheong is a legal professional by day and columnist by night. Having spent his formative years in Britain, France, and Germany, he regularly writes about wine, fine arts, classical music, and politics in several languages.
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