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13 Best Japanese Shochu to drink

The Japanese have a significant alcohol culture, especially when it comes to Shochu, distilled liquor. Japan is one of the world’s largest producers and consumers of this distilled beverages called shochu. Here are 13 high-quality shochus that you should buy before they disappear!

Shochu is sometimes referred to as Japanese vodka. And there are many kind of shochu. Popular kinds are sweet potato shochu, rice shochu, barley shochu, brown sugar shochu. But, generally speaking, shochu is a distilled beverage made from either sweet potatoes, barley, rice or buckwheat. It can be enjoyed neat, on the rocks or mixed with cold or hot water, green tea, oolong tea, fruit juice or soda.

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If you’re looking to buy some high-quality shochus, then look no further! Here are 13 of the best Japanese shochus that you can get your hands on.

What is the best Japanese Shochu?

There are an estimated 4,000 distinct types of Shochu in Japan, according to some sources. Based on the popularity and availability in the U.S., we compiled the list of great shochu for you. Most of these are relatively available in the U.S.

1 Satsuma Shiranami

The image captures a vibrant and energetic scene inside a Japanese izakaya, centered on Japanese beer and traditional izakaya cuisine. In the foreground, a variety of glasses brim with golden Japanese beer, each glass showcasing a unique shade and bubbly top, symbolizing a selection of different brews. Encircling these glasses are assorted plates filled with classic izakaya fare, including savory grilled skewers, sushi rolls, and crispy fried tempura. In the background, the lively ambiance of the izakaya comes alive with its dynamic decor, colorful paper lanterns, and patrons happily savoring their food. This scene exudes a celebratory and welcoming feel, perfectly encapsulating the dynamic spirit of a busy Japanese pub, with an emphasis on delightful beer and scrumptious bite-sized dishes.
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This Shochu is made with sweet potatoes and Satsuma mandarins. Shiranami is one of the well known sweet potato shochus in Japan. It has a fruity, citrusy flavor that makes it perfect for sipping on a hot summer day.

Satsuma Shiranami shochu is a smooth, citrusy drink that’s perfect for summertime picnics and gatherings!

Features

  • Type of Shochu: Imo
  • Main Ingredient: Sweet Potato, Rice Koji
  • Type of Koji Kin: White (Shiro) Koji Kin
  • Distillation Method: Single
  • Aged: N/A
  • Alcohol by Volume: 25% (50 proof) and 24% (48 proof, USA only)
  • Food Pairings: Serve with Sushi, Chicken Teriyaki, Barbecue, etc.

Pros

  • Full-bodied and mellow: Satsuma Shiranami is described as round, full-bodied, and mellow
  • Natural sweetness: Satsuma Shiranami has a natural sweetness from the sweet potatoes used to make it
  • Good with food: Satsuma Shiranami is said to pair well with Chinese food

Cons

  • Funky taste: Satsuma Shiranami has an earthy, smoky, robust, and edgy taste that might be hard for shochu beginners
  • Limited availability: Satsuma Shiranami may not be widely available outside of Japan

Samurai’s Take

Overall, Satsuma Shiranami is a full-bodied and mellow shochu with a natural sweetness that pairs well with Chinese food. However, its earthy and smoky taste may not be for everyone.

Get your bottle of Satsuma Shiranami

2 Iichiko Shochu Seirin

If you’re looking for a smooth, mellow drink, look no further than Iichiko Seirin. It’s distilled from barley and has a slightly sweet taste that goes down easily. Featuring a mellow sweetness and easy-to-drink flavor, Iichiko Seirin is perfect for any occasion!

Features

  • Type of Shochu: Otsu Rui
  • Main Ingredient: Mugi (barley)
  • Type of Koji Kin: White (Shiro) Koji Kin
  • Distillation Method: low pressure (genatsu)
  • Aged: N/A
  • Alcohol by Volume: 20% (40 proof)
  • Food Pairings: Pairs easily with many dishes and brings out the flavor of companion ingredients.

Pros

  • Versatile and can be used in a variety of cocktails
  • Has a refreshing aroma and a light, mellow, and sweet taste
  • Has an outstanding aroma combined with excellent body

Cons

  • Some people may find it too light in flavor
  • When drinking it neat, it has a grassy bite that may not be to everyone’s taste

Samurai’s Take

It has an outstanding aroma combined with an excellent body and is best enjoyed on the rocks. Iichiko is the most widely available. You can find almost any Japanese grocery stores and restaurants that service alcohol. It is worth trying before you buy.

Get your bottle of Iichiko Seirin

3 Yokaichi Kome

An elegant floral fragrance and a clean-tasting Shochu produced using only Japanese-grown rice polished down to 70% and their original aromatic yeasts, as well as fermenting at a low temperature (a process known as Gin Jiokomi), feeling fancy? Yokaichi Kome is the perfect shochu for you! Distilled from Japanese rice and boasting a floral fragrance, this drink is best enjoyed on special occasions.

Features

  • Type of Shochu: Otsu
  • Main Ingredient: Rice, Rice Koji
  • Type of Koji Kin: Yellow Koji Kin
  • Distillation Method: Single (Less Pressure)
  • Aged: N/A
  • Alcohol by Volume: 25%
  • Food Pairings: Bold and lightly flavored dishes.

Pros

  • Be savored in multiple ways.
  • Only natural ingredients are used in its production, and it boasts no carbohydrates, zero purines, and a low-calorie count.
  • Presents a diverse array of tastes and subtleties
  • A Great spirit to newcomers due to its light and smooth taste

Cons

  • may not be readily available in all areas, as it is a specialty Japanese beverage

Samurai’s Take

Yokaichi Kome is one of the smoothest rice-based shochu available on the market. It is easy to drink. It offers very neutral aroma and sweet flavor. Anyone can try to taste the characteristics of shochu.

Get your bottle of Yokaichi Kome

#4 Yokaichi Mugi:

Yokaichi Mugi Shochu is a barley-based, single-distillation shochu.This approach preserves a lot of the source material’s intricacy. Salty, grilled bread, or raw buckwheat with brown banana and undertones of raspberry and strawberry are all savory notes.

Features

  • Type of Shochu: Otsu Rui
  • Main Ingredient: Mugi (barley), Barley Koji
  • Type of Koji Kin: White Koji Kin
  • Distillation Method: Single (Less Pressure)
  • Aged: N/A
  • Alcohol by Volume: 25%
  • Food Pairings: Bold and lightly flavored dishes.

Pros

  • Offers a level of versatility.
  • Suitable for experimenting with various cocktail recipes
  • Has a clean, crisp taste
  • Beginner friendly with its mild and approachable flavor
  • Pairs well with bold and lightly flavored dishes

Cons

  • A fair amount sweeter than other mugi shochu on the market.
  • Might be lack of complexity and depth of flavor due to young aged process.
  • It might be hard to find at the store.

Samurai’s Take

If you like Yokaichi but need a little more body, Yokaichi Mugi might be for you.

Get your bottle of Yokaichi Mugi

#5 Ikkomon:

Ikkokumon is an exceptional variety of shochu, crafted solely from sweet potatoes, or ‘imo’, sourced from Japan’s Kagoshima region. Unlike many imo shochus that incorporate rice koji in their brewing process, Ikkokumon is made entirely from imo, from the beginning to the end. This method imparts a deep and genuine flavor to the drink.

Features

  • Type of Shochu: Otsu Rui
  • Main Ingredient: Sweet Potato, Sweet Potato Koji
  • Type of Koji Kin: White Koji Kin
  • Distillation Method: Single (NormalPressure)
  • Aged: N/A
  • Alcohol by Volume: 25%
  • Food Pairings:  Fried Chicken, Yakitori, Well-Seasoned Meat Dishes, Grilled Fish, Creamy Dishes

Pros

  • 100% Potato Shochu
  • Made with Imo (sweet potato) koji
  • Has a clean, crisp taste
  • Variety of flavors: Ikkokumon offers a range of flavors to suit different preferences
  • known to complement various dishes

Cons

  • They are hard to find at the store.

Samurai’s Take

If you want to try pure sweet potato shochu, this is the one! However, it’s hard to come by. If you find this at local Izakaya or Sushi restaurants, give it a shot.

Get your bottle of Ikkokumon

#6 Hakutake Shiro

With an elegant fragrance and a smooth mouthfeel, Hakutake Shiro Kome Shochu, the #1 selling premium rice shochu in Japan, is clean and simple. Shuzo’s sake is made from water from the Hitoyoshi basin, which is high in minerals and has delicious rice.

In cocktails, it’s an excellent low-calorie vodka alternative.

Features

  • Type of Shochu:  Otsu Rui
  • Main Ingredient:  Rice, Rice Koji
  • Type of Koji Kin:  White (Shiro) Koji Kin
  • Distillation Method: Single (less Pressure)
  • Aged: 6 months
  • Alcohol by Volume: 25% (50pf)
  • Food Pairings: Pairs easily with many dishes and brings out the flavor of companion ingredients. 

Pros

  • considered the #1 selling premium rice shochu in Japan
  • unobtrusive rice shochu that pairs well with any dish
  • has an elegant aroma and light taste
  • clean and easy with a soft mouthfeel
  • A  low-calorie vodka replacement in cocktails

Cons

  • They are hard to find at the store.

Samurai’s Take

It received the 2019 KOREA WINE＆SPIRITS AWARDS. Shiro is a great pairing with dishes. You can enjoy all the traditional ways, and you can even try mixing with tomato juice.

Get your bottle of Hakutake Shiro

7 Kakushigura Mugi

The Hamada Brewery was established in Kagoshima prefecture, Kakushigura Mugi has been produced a spacial place called “SHIRASU PLATEAU” for its water and unique wheat called Nijo Wheat.

Features

  • Type of Shochu: Otsu Rui
  • Main Ingredient: Mugi (barley), Barley Koji
  • Type of Koji Kin: Yellow (Kuro) Koji Kin
  • Distillation Method: Single (less Pressure)
  • Aged: N/A
  • Alcohol by Volume: 25% (50pf)
  • Food Pairings: Bold and lightly flavored dishes.

Pros

  • Produced in very specific ingredients.
  • Barrel Aging creates golden shochu.
  • Deep flavor and finish with vanilla- like aroma.
  • Great for high-ball cocktails

Cons

  • Acquired Taste: The distinct flavor of barley might not appeal to everyone initially
  • Higher price: Due to its careful crafting and aging process.
  • it might be harder to find

Samurai’s Take

A rich gold medium-body shochu gives you a memorable experience. Kakushigura means “a hidden treasury.” Like its name, you might find this shochu as a hidden gem for your drinking journey.

Get your bottle of Kakushigura Mugi

#8 Satsuma Houzan

Satsuma Houzen - Shochu

Satsuma Houzan is made with sweet potatoes from Kagoshima prefecture, the birthplace of Imo Shochu. The creation of this Satsuma Houzan is the result of innovating on the tradition since Nishi Sake Brewing’s inception in 1845, and the flavor should be viewed as a reflection of all their Houzan. It has a sweet fragrance and a complex, hefty texture.

Features

  • Type of Shochu: Otsu Rui
  • Main Ingredient: Sweet Potato, Sweet Potato Koji
  • Type of Koji Kin: White Koji Kin
  • Distillation Method: Single (Normal Pressure)
  • Aged: N/A
  • Alcohol by Volume: 25% (50 Proof)
  • Food Pairings: Mizutaki (chicken hotpot), Chicken Dishes, Sashimi

Pros

  • Deep Flavor: The use of sweet potatoes imparts a rich and earthy flavor that is both robust and satisfying
  • Barrel Aging creates golden shochu.
  • Deep flavor and finish with vanilla- like aroma.
  • Great for high-ball cocktails

Cons

  • They are hard to find at the store.

Samurai’s Take

ISatsuma Hozan is brewed with water from the high peaks of the Satsuma Peninsula. The aroma is sweet and soft. When consumed, one can taste its roasted and sweet flavors, and it finishes refreshingly. When drunk on the rocks, its smoothness intensifies, making it easier to drink with a hint of fruitiness. When diluted with water, it becomes more refreshing, allowing one to enjoy its delicate flavor.

Get your bottle of Satsuma Houzan

9 Shimauta Awamori

Produced by the Masahiro Shuzo distillery, Shimauta Awamori is a light and invigorating beverage with a sharp and clear flavor, ideal for those new to Awamori.
Shimauta is the first and best-known Awamori in Okinawa. It’s aged for a minimum of three years but generally much longer than that, by which time it has mellowed into an unctuous drink with flavors as complex as those of dark chocolate or fine old scotch whisky.

Features

  • Type of Shochu: Awamori
  • Main Ingredient: Awamori (Thai Rice), Black Koji
  • Type of Koji-Kin: Black Koji
  • Distillation Method: Atmospheric
  • Aged: Less than 3 Years
  • Alcohol by Volume: 24%
  • Food Pairings: Yakitori, Karaage, Sushi, Sashimi, Steak Dishes, Grilled Fish, and Shellfish.

Pros

  • a rich, flavorful, herbal taste with an earthy nose
  •  the herbal flavor is not overpowering, but also does not hide
  • has a slight hint of sweetness
  • has been honing their skill to create the rich taste unique to traditional Awamori

Cons

  • May  not be suitable for those who do not like herbal flavors
  • may not be as widely available as other spirits
  • The price of Shimauta Awamori may be higher than other spirits

Samurai’s Take

This drink offers an earthy aroma that gives a preview of the classic Awamori taste, and its comforting warmth in the mouth delivers a satisfying richness.

Get your bottle of Shimauta Awamori

10 Mizu Saga Barley Shochu

Mizu Shochu, made by the Mizutani family, is a handcrafted and single-distilled honkaku shochu that follows the honkaku “本格焼酎” genre of production, which means it’s genuine and authentic.

Limiting the distillation to a single pass keeps the naturally occurring flavor and aromas. The more passes are performed, the more neutral and flavorless the liquor becomes.

It is a classic barley shochu style made from a 400-year-old recipe of 67% two-rowed barley and 33% black koji rice [source]

It is a time-tested Japanese technique to distill moromi “mash” only once, in order to capture and accentuate the essence of the raw ingredients. The end result is a more natural flavor that is rich, earthy, and exquisite. It is a festival and memorial to the naturalness of nature and the harvest’s delicious tastes.

Features

  • Type of Shochu: Otsu Rui
  • Main Ingredient: Barley, Rice (Black) Koji
  • Type of Koji Kin: Kuro(Black) Koji
  • Distillation Method: Single Distilled
  • Alcohol by Volume: 35% (70 Proof)

what is the difference between mizu saga barley shochu and other types of shochu?

Mizu Saga Barley Shochu distinguishes itself from other shochu varieties in several notable aspects:

Ingredients: This shochu is crafted using two-rowed barley, black koji rice, and pristine water sourced from the Black Hair Mountains. In contrast, other shochu types might utilize ingredients like sweet potato, rice, or buckwheat.

Production Method: The honkaku method, characterized by single pot distillation, is employed in the making of Mizu Saga Barley Shochu. This technique ensures the preservation of its genuine yet subtle flavors. Conversely, other shochus may be produced through various methods, including multiple distillations or blending.

Alcohol Content: Packaged as boutique genshu, Mizu Saga Barley Shochu remains undiluted, boasting a robust alcohol content of 35% ABV. Alcohol percentages in other shochu variants typically vary, ranging from 20% to 45% ABV.

Flavor Profile: The shochu features a distinctive cantaloupe aroma, offering a taste profile similar to vodka yet enriched with deeper flavors. It presents a creamy texture and resembles a young whiskey, accentuated by notes of ripe melon and vanilla custard. The flavor profiles of other shochus can differ, influenced by their specific ingredients and production processes.

In summary, Mizu Saga Barley Shochu’s unique selection of ingredients, crafting method, and rich flavor nuances clearly set it apart from other shochu types.

Pros

  • a beautiful cantaloupe nose with flavors that are reminiscent of vodka but with rich flavors
  • bottled in the boutique genshu style, which means it is undiluted and has a higher alcohol content of 35% ABV
  • unique and eye-catching bottle design

Cons

  •  more expensive compared to other types of shochu 
  • a higher alcohol content and a unique flavor profile that may not pair well with food

Samurai’s Take

Its unique flavor profile, high alcohol content, and eye-catching design can be appealing to some, while its higher price point and limited food pairing options can be a drawback for others

Get your bottle of Mizu Saga Barley Shochu

11 Towari

TOWARI shochu is made with 100% soba noodles, giving it a unique and unparalleled flavor. It’s best served cold or on the rocks.

This alcohol is a honkaku shochu made entirely of buckwheat (soba). Buckwheat koji production is challenging owing to the rough texture of the kernel. Most shochu breweries, therefore, employ rice or barley for the koji and initial moromi (main fermentation mash).TAKARA distinguishes itself from the competition by utilizing its expertise to produce high-quality soba koji, resulting in a 100% soba shochu called TOWARI. This Shochu combines two kinds of distillation: pot and vacuum. It has a roasted buckwheat flavor with a buttery smooth finish, thanks to its incorporating both pot and vacuum distillations.

Features:

  • Type of Shochu: Otsu Rui
  • Main Ingredient: Soba Noodles, Wheat Koji
  • Type of Koji Kin: Soba Noodle
  • Distillation Method: Pot & Vacuum Distilled
  • Alcohol by Volume: 28% (56 Proof)
  • Food Pairings: Best served chilled or on the rocks. Try it with a spicy dish to cut through some of its richness and add another dimension.

Get your bottle of Towari

#12 Takara Jun

Takara Jun

Takara Jun is best served chilled or on the rocks. It’s best enjoyed with dishes that are spicy and fatty, such as yakitori (grilled chicken skewers), karaage (fried chicken), or gyoza. Takara has a clean aroma and a well-balanced, slightly sweet flavor.

Features

  • Type of Shochu: Kou Rui
  • Main Ingredient: Sugar Cane, Molasses, Barley, Corn
  • Distillation Method: Continous Distrllations
  • Aged: N/A
  • Alcohol by Volume: 35%
  • Food Pairings: Best served chilled or on the rocks. Try with a spicy dish to cut through some of its richness and add another dimension.

Get your bottle of Takara Jun today!

#13 Satsuma Kuro Shiranami

Takara Kuro Shiranami

The best way to describe the tastes of Satsuma Kuro is “bold.” It has a rich, mellow taste with hints of sweet chocolate.

This Shochu’s bold flavor stands out against other Japanese spirits. This unique blend includes two kinds of distillation: pot still and vacuum distillations that are combined in small batches. There are no shortcuts to the best flavor, so they take their time and carefully produce each batch by hand.

Features:

  • Type of Shochu: Otsu Rui
  • Main Ingredient: Satsuma Sweet Potato (Ujikintoki), Sugar Cane Koji
  • Type of Koji-Kin: Black Koji-Kin
  • Distillation Method: Single (Normal Pressure)
  • Aged: N/A
  • Alcohol by Volume: 24%
  • Food Pairings: Best enjoyed straight or on the rocks. Try with a fatty, salty dish for best results.

Get your bottle of Satsuma Kuro today!

What is shochu?

Shochu is best defined as a distilled beverage made from rice, barley or other ingredients such as buckwheat. You can enjoy straight or on the rocks and it has a diverse range of flavors: sweet, smoky, fruity, and more.

There are many different types of shochu to choose from, so make sure you find the best one for your palate.

Shochu and Awamori: What’s the difference?

While both Shochu and Awamori are traditional Japanese spirits, there are some key differences between the two.

Awamori is exclusively produced in Okinawa and made from Thai rice and black koji, while shochu can be made with a variety of ingredients, including rice, barley, sweet potato, and more. Additionally, Awamori is typically aged for longer periods of time compared to shochu.

No matter which one you choose, both are delicious options to try and experience the unique flavors of Japan. So why not have a taste test and see which one you prefer? Just remember to drink responsibly!

Conclusion: 

In this post, we’ve listed the best Japanese Shochus to drink this year! Each brand has a unique flavor profile and is worth trying out. If you enjoy drinking Shochu or want to try something new, these 13 best Japanese Shochu should be on your list!

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