Are there rankings for Japanese shochu? This article introduces shochu drinking methods and storage techniques, starting with its ingredients and alcohol concentration.

Shochu, a traditional Japanese distilled spirit, is on par with sake. Compared to sake's 15% alcohol content, shochu typically has an alcohol content between 20% and 25%, offering a cleaner and crisper flavor. Different shochu ingredients, such as barley, sweet potato, and rice, result in distinctly different textures and flavors, leading to diverse rankings and tasting cultures. Below, Miri Store will guide you through a deeper understanding of this historically significant Japanese distilled spirit, starting with its alcohol content, classifications, storage methods, and how to enjoy it.

Legal definition of Japanese shochu

According to Japan's liquor tax law, shochu falls under the category of "distilled spirits" and has a strict definition and classification:

• Class A Shochu (Continuous Distillation): Japanese shochu with an alcohol concentration not exceeding 36%, produced using a continuous distillation machine, resulting in a milder taste.
• Class B shochu (single distillation, also known as "authentic shochu"): The alcohol concentration cannot exceed 45%. It is mostly produced using a single raw material and a single distillation method, which better preserves the characteristics and flavor of the raw material.

Japan also has laws regulating shochu regarding its raw materials and other aspects, thus distinguishing it from other types of distilled spirits, including:

• It is not permitted to use germinated grains (as opposed to whisky) or fruits (except dates, as opposed to brandy) as raw materials for brewing.
• Except for brown sugar shochu, granulated sugar and molasses should not be used (to distinguish it from rum).
• Birch charcoal should not be used for filtration (distinguish from vodka).
• No other flavorings or additives may be added during the distillation process and post-processing (to distinguish it from gin).
• "Authentic shochu" must also be made only with ingredients specified by the National Tax Service and must not contain any additives other than water.

Differences in alcohol concentration and flavor of Japanese shochu

Although they may look somewhat similar, shochu is a distilled spirit, unlike sake (a brewed beverage). Japanese shochu typically has a higher alcohol content than sake, but lower than whiskey or brandy. Daily consumption of shochu generally involves around 25% ABV. The alcohol content of shochu is closely related to its flavor.

• Low alcohol content shochu (20%): Mild taste, suitable for consumers who are trying Japanese shochu for the first time.
• Standard concentration shochu (25%): The most common, it can bring out the aroma and balance of sweetness and spiciness of the raw materials.
• High alcohol content spirits (30% or more): often found in special limited edition spirits, with a full body, suitable for pairing with oily dishes.

Different alcohol concentrations affect the taste of Japanese shochu. Lower alcohol shochu is more refreshing and smooth, while higher alcohol shochu has a rich and full-bodied flavor, which is suitable for slow and careful tasting.

Classification of raw materials for shochu

One of the most fascinating aspects of shochu is its ability to be distilled from a variety of ingredients, resulting in diverse and unique flavors. Common ingredients for shochu include:

Sweet potato shochu (Yam shochu)

• Representative production areas : Mainly produced in Kagoshima Prefecture and southwestern Miyazaki Prefecture.
• Preparation method : It is made using rice koji or yam koji, local Kagoshima sweet potatoes and water, and distilled in Kagoshima (excluding Amami Oshima) using a single still.
• Flavor : It has a unique sweet aroma and a rich, full-bodied taste.
• Features : Suitable for drinkers who prefer strong aromas.

Rice shochu (rice roasted chu)

• Representative production areas : The main production areas are Hitoyoshi and Kuma regions in Kumamoto Prefecture.
• Production method : It is brewed using rice, rice koji and groundwater from the Hitoyoshi/Kuma River, and distilled in the Hitoyoshi Basin using a single still. Qualified spirits can be labeled as "Kuma Shochu" and obtain WTO geographical indication certification.
• Flavor : Delicate aroma, smooth texture, with a hint of rice.
• Features : It is similar to sake, easy to drink, and even those who do not drink often can easily accept it.
  
  

Barley shochu (barley shochu)

• Representative production areas : The main production areas are Oita Prefecture in Kyushu and Iki City in Nagasaki Prefecture.
• Preparation : Unsprouted barley is used as the raw material (sprouted grains cannot be used). Oita shochu is brewed with "barley + barley koji"; Iki shochu is mainly brewed with "barley + rice koji", and must use rice koji and Iki City groundwater, and be distilled locally using a single still.
• Flavor : Refreshing and clean, with a rich wheat aroma and subtle nutty/chocolate notes.
• Features : Most popular with the general public, suitable for beginners.

Buckwheat shochu (buckwheat shochu)

• Representative production area : Mainly produced in the Takachiho region of Miyazaki Prefecture.
• Preparation : Brewed with buckwheat and rice koji, sometimes with the addition of barley to balance the flavor. After distillation, the spirit is crisp and displays the unique aroma of buckwheat.
• Flavor : A unique sweetness from the evaporation of alcohol, with a slight banana note.
• Features : Unique flavor, suitable for drinkers who like to try new things.

The different raw materials used in shochu determine the market positioning and consumer preferences of Japanese shochu. Therefore, in the ranking of Japanese shochu, each type of shochu often has different representative brands.

Rankings and Popular Brands of Japanese Shochu

According to the 2024 rankings of Japanese shochu published by the Fukuoka branch of Teikoku Databank, the total sales of the Japanese shochu market reached 222.7 billion yen. The top three were:

1. Kirishima Brewery

Kirishima Sake Brewery has been ranked number one in sales for 13 consecutive years, but its sales declined by 11.8% due to basal rot, which damaged the growth of its main ingredient, potatoes. The company is also trying to attract younger consumers with innovative fruit-flavored shochu.

2. Sanwa Shurui (a type of liquor)

Sanwa Sake's flagship product is its barley shochu "Iichiko," which has ranked second in the Japanese shochu rankings for 13 consecutive years. Its stable market performance is mainly attributed to the expansion of its dining-out business and the adjustment of prices to cope with rising raw material costs.

3. Nikaido Brewery

Nikaido Brewery's "Oita Mugi Yakitori Nikaido" ranked third. The brewery successfully achieved sales growth by actively expanding its export business and adjusting prices to cope with rising costs.

These brands consistently rank among the top sellers, enjoying popularity not only in Japan but also among Hong Kong consumers.

Recommended ways to drink Japanese shochu

There are many ways to drink Japanese shochu, which can be freely adjusted according to preferences and occasions:

• Drink straight : You can savor the flavor of the ingredients, especially suitable for authentic shochu. It can be paired with light snacks when enjoying the sake.
• Adding ice : Add large ice cubes to the glass and then pour in the liquor. The ice cubes will slowly melt, changing the taste from strong to refreshing. It also reduces the alcohol concentration, making it especially suitable for summer.
• Add water : Generally, it is prepared with a ratio of 6 parts liquor to 4 parts water. Hot water can release the aroma, while cold water makes it refreshing and smooth.
• Highball Mix : Blends sparkling water for a light and easy-drinking experience.
• Add tea/fruit juice : Adding oolong tea, green tea or fruit juice makes for a refreshing and easy-to-drink beverage, which is popular among women.

The versatility of Japanese shochu makes it more suitable than sake, whether enjoyed with food or on its own.

How to preserve and enjoy shochu

Proper storage of spirits can maintain its optimal flavor and aroma, and extend its shelf life:

Unopened liquor

• Avoid direct sunlight and high temperatures; store in a cool, shady place at room temperature. No refrigeration is required.
• Distilled spirits have high stability and can be stored for several years.

After opening the bottle, brew the liquor.

• It is recommended to seal the bottle opening to minimize contact time with air; storing it in a cool place or in the refrigerator can reduce oxidation and aroma evaporation.
• Once opened, it should be consumed within six months to one year to preserve its aroma.

Compared to sake, shochu is less prone to rapid spoilage due to high temperatures, but proper storage can prolong its flavor and extend its optimal consumption period.

Miri Store brings you popular products directly from Japan.

Japanese shochu is gaining popularity in Hong Kong due to its diverse ingredients, varying alcohol concentrations, and flexible drinking methods. Whether you prefer the rich aroma of sweet potato or the refreshing flavor of barley, you can find a unique taste in shochu. To experience authentic Japanese shochu, start with popular brands from top-ranked Japanese shochu brands and practice proper storage and drinking methods to savor this brewing wisdom from Japan. Visit the Miri Shop website now to purchase our carefully selected Japanese products and experience the taste of Japan directly.

References:

The price of the 24-year-old Yakichu brewery increased by 1.6%, and the largest reduction in the Kirishima Brewery and Sumatra brewing diseases was the bitter war.
https://www.nikkei.com/article/DGXZQOJC142MX0U5A810C2000000/