Shochu

Shochu is a traditional Japanese distilled spirit, classified mainly into two categories. Korui shochu (Type A) is made with a continuous still, has an alcohol content of less than 36 percent, and is generally called "white liquor." Otsurui shochu (Type B) is made with a pot still, has an alcohol content of 45 percent or less, and is regarded as honkaku shochu ("authentic" shochu). Because shochu differs from other distilled spirits such as whisky and brandy, it is classified as a separate category under Japanese law. Shochu also comes in many varieties. In the case of otsurui shochu, a wide range of products exists depending on the main ingredient. Examples include kome (rice) shochu made mainly from rice, imo (sweet potato) shochu made from sweet potatoes, mugi (barley) shochu made from barley, and soba (buckwheat) shochu made from buckwheat. Furthermore, for shochu with an alcohol content of less than 26 percent, white sugar, tartaric acid, and citric acid may be added, provided the extract content remains below 2 degrees. Storage in oak barrels or other wooden containers is also permitted for less than one year in total. This makes it possible to influence the flavor and aroma in different ways. With this diversity, shochu is a uniquely Japanese spirit enjoyed by many people.