By Bruce Rutledge

While sake may still be misunderstood for the most part in the US, shochu is barely a blip on the American consciousness. And yet it’s one of the most popular libations in the world’s second-largest economy.

The biggest difference between sake and shochu is that sake is brewed while shochu is distilled. Also, shochu can be made from several different raw materials including rice, buckwheat, barley and sweet potato. Shochu is similar to vodka, yet it tends to have less alcoholic content, typically in the 20-30% range as opposed to vodka’s 40%.

Shochu is consumed in many different ways: with a dash of hot water (oyu-wari) or with a combination of all sorts of beverages including oolong tea, calpis soda, lemon and lime flavoring, cranberry soda … the list goes on and on.

To put it more bluntly, sake is high-brow and shochu is blue-collar. Which is why an izakaya in Japan often serves more shochu-based drinks than sake. Its lower alcoholic content when compared to other bottles on the bar shelf make it a good choice for people who don’t like drinking too much, so shochu cocktails are popular with young Japanese women.

Shochu is also affordable, at least in Japan. Restaurateurs lament that taxes in the US make shochu as expensive as other libations. But if you like a light, flavorful cocktail, it’s worth a try.

Shochu collection at Kaname - Izakaya & Shochu Bar

www.kaname-izakaya.com

610 S Jackson St.
Seattle, WA, 98104
(206) 682-1828