Shōchū (焼酎) is a Japanese distilled beverage. It is typically distilled from barley, sweet potatoes, or rice, though it is sometimes produced from other ingredients such as brown sugar, buckwheat or chestnut. Typically shōchū contains 25% alcohol by volume, which is weaker than whisky or standard-strength vodka but stronger than wine and sake.
It is not uncommon for multiply distilled shōchū, which is more likely
to be used in mixed drinks, to contain up to 35% alcohol by volume.
Shōchū originated in Kyūshū but is produced in locations throughout Japan.[1]
Shōchū should not be confused with sake, a brewed rice wine.
Kōji (麹) mold, a kind of Aspergillus fungus, has a profound effect on the final taste of the shōchū.
Shōchū is matured in various places to impart unique flavors, typically
where there are minimal variations in temperature and humidity. These
places include tunnels and limestone caverns.
Shōchū (正中) was a Japanese era name (年号, nengō,, lit. "year name") after Genkō and before Karyaku. This period spanned the years from December 1324 to April 1326.[1] The reigning Emperor was Go-Daigo-tennō (後醍醐天皇).[2]
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