Shochu is a distilled japanese drink grading between 25 to 35 degrees of alcohol per volume. Its origin goes back to the 16th century at the time when distilling techniques arrived on the main island of Japan from the middle east. The Island of Kyushu is where the distilling of sweet patatoes started and gave birth to Shochu. It is possible to make Shochu from wheat, rice, sweet potatoes, but also from buckweat, chestnuts and brown sugar. Two steps are necessary to make shochu: fermentation where rice is the base (even if the main ingredient is different) and then distilling.

Our advice : Shochu is served on the rocks with a slice of lemon, soda, water or tea, and also goes well in different types of cocktails.