Discover Shochu VARIETIES

If you say, Kyushu Shochu, the words that will come to mind for many people are “potato or barley”

However, in Kyushu, shochu is made from a variety of local ingredients in order to draw out their flavours. From familiar ingredients to those you may not expect, here is an introduction to the wide variety.

Genshu

Genshu stands for raw, original, and undiluted. Genshu must have an alcohol content of more than 36%. The flavours can be harsh, a unique aroma and strong taste that can be perceived when sipping it.

Originally Genshu has an alcohol level of 36-44% therefore water is usually added to reduce the alcohol content to approximately:

• 24-25% for otsu-rui shochu
• 35-36% for ko-rui

Hanatare

Hanatare is made in only limited quantities of only 2-3% of the total shochu produced. The alcohol content tends to be high (44%-60%) with usually strong taste but also a very concentrated fragrance.

Since Hanatare has high alcohol content, it will not freeze, so you can enjoy its super-chilled directly from the freezer, for those whom prefer not diluting with ice cubes.

Koshu

Koshu stands for “aged”, within this category shochu is aged a minimum of 3 years. Due to the ageing process, the taste is considered to have an increased umami (flavour). Longer aged types are perceived more valuable, just like other distilled drinks.

Kame or tsubo shikomi (storing)

Kame and tsubo are ceramic types of ageing barrels. By ageing into kame or tsubo barrels makes it taste mild due to pores on the surface of the pots

Five Ways to Drink Shochu like a True Local