Shochu Japanese Clear Spirit

Fashionable in Japan in recent years and gaining popularity worldwide, shochu can be made from ingredients such as rice, buckwheat, wheat, sweet potato and corn. As in the making of sake, soy sauce, and miso, during initial fermentation a ‘starter’ called koji is used. The single distillation method used to make traditional shochu keeps more of the flavour of its ingredients while the multiple distillation method is suited to making cocktails and fruit liquor. Shochu contains no fat or sugar and is good drunk mixed in cocktails or on its own.