Shochu is a Japanese distilled spirit, made by single-distilling barley, rice or sweet potato. It
Shochu is a Japanese distilled spirit, made by single-distilling barley, rice or sweet potato. It is stronger than sake, usually around 25%, and drunk neat, over ice, cut with hot water (oyuwari), or long in a highball.
It is not a fruit sake and not a liqueur. Honkaku, or genuine, shochu is distilled once in a single pass, so the character of the grain comes straight through rather than being blended away.
Our range covers barley (mugi) and rice (kome) shochu, from a ready-to-drink shiso highball to Satsuma Shuzo's oak-aged Kannoko, the closest thing Japan makes to a malt whisky. Browse the bottles below.
