Shochu

Japanese liquor law distinguishes two main types. Honkaku shōchū (also called otsurui) is distilled once in a pot still, using kōji and permitted natural ingredients, and keeps the aroma and taste of its base. Continuous-distilled shōchū (kōrui) is distilled repeatedly to a neutral spirit, then diluted; it is used for chūhai and fruit liqueurs such as umeshu. Honkaku shōchū may be bottled at up to 45 per cent alcohol, but 25 per cent is standard in Kyushu and 20 per cent in some areas.

The type of kōji shapes the style. White kōji gives a mild, soft spirit and is the most widely used; black kōji, originally from Okinawa, gives a richer, more robust taste; yellow kōji, used for sake, gives a fruity character. Distillation under reduced pressure produces lighter, cleaner shōchū, while traditional atmospheric distillation keeps more body.

Honkaku shōchū is named after its main ingredient, and each ingredient is tied to particular regions. Four regional names are protected as geographical indications, meaning that only shōchū made in the area by the defined methods may bear them.

Shōchū is usually diluted. The classic way in Kagoshima is oyuwari, hot water poured into the glass first and shōchū added, often six parts shōchū to four of water; in summer mizuwari (with cold water) or on the rocks is common. Some drinkers dilute shōchū days in advance so that it melds (maewari) and warm it in a ceramic kurojoka pot over a fire.

In cities, shōchū is best known in the chūhai (shōchū highball), mixed with soda and lemon or other fruit, and as the base of home-made fruit liqueurs. Shōchū is often kept at izakaya as a bottle keep, a named bottle reserved for a regular customer.