Shochu

Shochu is a traditional Japanese distilled spirit that is made from a variety of ingredients such as sweet potatoes, barley, brown sugar, and rice. It is considered a lower-alcohol alternative to sake and is usually around 25-30% alcohol by volume (ABV), while sake is typically around 15-20% ABV. The production process of shochu is similar to that of other distilled spirits, such as whiskey or vodka. The main ingredients are first mashed or ground, then fermented, and finally distilled to create the final product. Shochu can be enjoyed neat or on the rocks, but it is also often mixed with water or other ingredients to create a variety of cocktails. It is also frequently paired with traditional Japanese foods, such as grilled fish or tofu. Similar to sake, shochu can also be classified by the ingredients and the brewing process. For example, imo-jochu is made from sweet potatoes, kome-jochu is made from rice, mugi-jochu is made from barley, and kokuto-jochu is made from brown sugar. Shochu is becoming increasingly popular both in Japan and internationally, and it is sometimes referred as "Japanese vodka" due to the similarities in production and serving methods.