Types of Shochu are a great starting point if you’ve ever sipped Japanese spirits. You’ve probably come across shochu, a versatile distilled drink that’s been enjoyed for centuries. Unlike other spirits, shochu offers a wide range of flavors and aromas depending on its ingredients, production methods, and region of origin.
For those curious about Japanese beverages or looking to expand their home bar, understanding the types of shochu is the perfect place to start. In this guide, we’ll explore what makes shochu unique, its various styles, and why it has earned a devoted following both in Japan and worldwide.
What is Shochu?
What is shochu? Shochu (焼酎) is a traditional Japanese distilled spirit, similar to vodka but uniquely Japanese in character. It can be made from a variety of base ingredients, including sweet potatoes (imo) and barley (mugi), giving each type its own distinct flavor.
Shochu generally has a higher alcohol content than sake, wine, or beer—ranging from around 25% to 37%, though some types can be as low as 20% or as high as 45%.
Traditionally, shochu is single-distilled, preserving the natural flavors of its base ingredients. Modern production also allows for multiply-distilled shochu, which is smoother and often used in cocktails or chu-hais.
Types of Shochu
Shochu comes in a variety of flavors and styles, depending on the base ingredient used in its distillation. Each type has its own unique taste, aroma, and food pairings, making shochu a versatile spirit for different occasions. Here’s a closer look at the most popular types of shochu:
1. Rice (Kome) Shochu
Rice, or kome shochu, is known for its elegant balance of richness and smoothness. It has a fairly thick mouthfeel that coats the palate softly, leaving behind a gentle warmth. The aroma carries a subtle sweetness and a refined grain scent, reminiscent of Japanese sake, since both share rice as their main ingredient.
However, kome shochu offers a deeper and more rounded flavor because it’s distilled, not brewed like sake. The taste is clean yet full-bodied, with delicate hints of steamed rice, soft vanilla, and a whisper of floral sweetness. When served on the rocks or with a splash of water, it opens up even more.
This type of shochu is incredibly versatile and pairs beautifully with many kinds of food. It complements the fresh, oceanic flavor of sashimi, enhancing the subtle sweetness of the fish without overshadowing it.
It also goes wonderfully with rice-based dishes like donburi or Japanese grilled fish, balancing the savory and comforting flavors of the meal.
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2. Sweet Potato (Imo) Shochu
Imo shochu, distilled from sweet potatoes, is beloved for its plump fragrance and soft, natural sweetness. Its distinctive aroma and fuller body create a richer drinking experience, often described as earthy and slightly smoky.
This type is especially enjoyable with fatty or fried dishes, such as tempura, karaage (Japanese fried chicken), or chicken rice, as the shochu’s sweetness balances and enhances the flavors of the food.
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3. Barley (Mugi) Shochu
Shochu distilled from barley (mugi) is known for its light, clean, and mild taste, making it one of the easiest types to drink. Its subtle nutty undertones give it a gentle aroma, and when allowed to cask-age, it can develop hints reminiscent of single-malt whiskey, adding extra depth.
Mugi shochu pairs wonderfully with a variety of foods, especially simple dishes like smoked salmon, sushi, or lightly grilled vegetables, where its mild flavor doesn’t overpower the meal.
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4. Brown Sugar (Kokuto) Shochu
Brown sugar, or kokuto shochu, is a specialty mostly from Okinawa. Despite its base, this shochu has a clean and dry taste, contrary to the expectation of sweetness.
It offers a subtle richness and aromatic complexity that can surprise first-time drinkers. Its unique flavor makes it versatile, suitable for sipping on the rocks, with cold water, or even as part of a cocktail.
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5. Buckwheat (Soba) Shochu
Soba shochu, made from buckwheat, offers a uniquely gentle yet distinctive drinking experience. It has a naturally sweet, fruity aroma that lingers pleasantly on the palate, creating a soft and inviting first impression.
Compared to other types of shochu, its fragrance is often described as warm, nutty, and slightly floral, adding an elegant layer of complexity. While its taste is milder than barley shochu, soba shochu still retains the same lightness and smooth drinkability that makes it enjoyable for both new and seasoned drinkers.
Its clean and balanced flavor profile makes it easy to sip straight, on the rocks, or diluted with water. In terms of food pairing, buckwheat shochu shines alongside grilled meats, seafood, and even savory noodle dishes like soba or yakitori.
It complements rich, umami-forward dishes without overpowering them, letting both the food and drink share the spotlight. Some connoisseurs even enjoy it with cheese or lightly seasoned appetizers, where its subtle sweetness brings out hidden flavors.
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6. Shiso Shochu
A more aromatic and unique option, shiso shochu is infused with the flavor of shiso leaves, a Japanese herb known for its refreshing, slightly minty taste.
This shochu carries a wonderful scent and soft flavor, making it a fragrant and delightful option for sipping. It’s particularly enjoyable when chilled or served over ice to appreciate the herbal notes fully.
If you enjoy the light, herbal character of shiso shochu, you’ll likely appreciate other shochu varieties that share a similar refreshing profile. For instance, Mizu Green Tea Shochu (750ml) and Mizu Lemongrass Shochu (750ml) offer that same delicate balance of aroma and smoothness, but with their own unique twists.
Curious to Taste Japan in a Glass?
Diving into the types of shochu is like taking a mini trip across Japan, tasting the flavors of each region and ingredient. Each bottle has its own character, from mellow and easygoing to rich and complex, perfect for sipping solo or sharing with friends. Once you get familiar with the varieties, every glass becomes an adventure—and a reason to raise a toast to the art of shochu!
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