Discover How to Drink Iichiko Shochu: Our Expert Guide
Shochu is a versatile and delicious Japanese distilled spirit that is often overshadowed by sake. It has been around for about 500 years and is most commonly made in Japan’s southern regions of Okinawa and Kyushu. With over 50 possible base ingredients to choose from, shochu offers a wide range of flavor profiles and can be enjoyed independently or paired with various foods.
One of the reasons why you should try shochu is because it is a healthier option compared to other alcoholic beverages. It is made using only natural ingredients and has zero carbohydrates, no purines, and is very low in calories. It also does not raise your blood-glucose levels, making it less likely to give you a hangover the next day. Studies have shown that shochu offers beneficial effects to the enzyme urokinaze, which is known to help prevent strokes and heart attacks. Additionally, shochu has a lower alcohol percentage than many other spirits, making it easy to drink with meals.
When it comes to shochu, not all types are equal. Honkaku shochu is considered the “authentic” type of shochu and offers the most interesting flavor experiences. It is a single distilled liquor that retains the flavors of the base ingredients used, such as rice, barley, sweet potato, buckwheat, or kokuto sugar. Other types of shochu include awamori, kourui shochu, konwa shochu, and chuhai.
Honkaku shochu is designated by geographical indications (GIs) based on the region it is made in and the ingredients used. Some notable examples include Iki Shochu from Nagasaki, Kuma Shochu from Kumamoto, Satsuma Shochu from Kagoshima, and Ryukyu Awamori from Okinawa. These regional brands are recognized for their unique qualities and are similar in status to wines in Champagne and Bordeaux.
Now that we know the basics of shochu, let’s talk about how to drink and serve it. Shochu can be enjoyed in various ways, including mizuwari (served with ice and water), oyuwari (mixed with hot water), on the rocks, or straight at different temperatures. Mizuwari is a popular method and involves combining shochu with water in different ratios to reduce the alcohol percentage. Oyuwari accentuates the aroma of shochu, while drinking it on the rocks allows you to savor the flavors slowly. The temperature can be adjusted to suit your preference and the type of shochu you’re drinking.
In recent years, more people have started experimenting with mixing shochu into cocktails. It offers a unique and versatile flavor profile that can be used in various cocktail recipes. Some examples include a Ginger & Chili Oyuwari, a Parsley Oyuwari, an Ochawari/Ryokuchahai (mixed with green tea), a Ringosuwari (mixed with apple cider vinegar and honey), and a Hachimitsuwari (mixed with honey and hot water). Shochu-based cocktails can be enjoyed by tweaking classic recipes and adjusting the proof to make up for the lower alcohol content of shochu.
To choose the right shochu, it is recommended to look for honkaku shochu and try a few different types at a restaurant before purchasing a bottle. Some popular brands include Iichiko Saiten, Satsuma Shiranami, and Hyaku. Honkaku shochu is single distilled and made from one of the 54 government-approved ingredients, with only water allowed to be added after distillation.
Ultimately, the best way to understand and appreciate the flavors of shochu is to try it for yourself. Whether you enjoy it on the rocks, mixed with water or tea, or in a cocktail, shochu offers a unique drinking experience that is worth exploring. So next time you’re looking for something new and exciting to drink, give shochu a try and discover the amazing world of this versatile Japanese spirit.
Key Takeaways:
- Shochu is a healthier option compared to other alcoholic beverages, as it has zero carbohydrates, no purines, and is low in calories.
- Honkaku shochu is considered the “authentic” type of shochu and offers the most interesting flavor experiences.
- Regional brands of shochu are recognized for their unique qualities and are similar in status to wines in Champagne and Bordeaux.
- Shochu can be enjoyed in various ways, including mixed into cocktails.
- It is recommended to look for honkaku shochu and try a few different types at a restaurant before purchasing a bottle.
The Health Benefits of Drinking Shochu
One of the reasons why you should try shochu is because it is a healthier option compared to other alcoholic beverages. It is made using only natural ingredients and has zero carbohydrates, no purines, and is very low in calories. It also does not raise your blood-glucose levels, making it less likely to give you a hangover the next day.
Studies have shown that shochu offers beneficial effects to the enzyme urokinaze, which is known to help prevent strokes and heart attacks. Additionally, shochu has a lower alcohol percentage than many other spirits, making it easy to drink with meals.
Exploring Different Types of Shochu
When it comes to shochu, not all types are equal. Honkaku shochu is considered the “authentic” type of shochu and offers the most interesting flavor experiences. It is a single distilled liquor that retains the flavors of the base ingredients used, such as rice, barley, sweet potato, buckwheat, or kokuto sugar. Other types of shochu include awamori, kourui shochu, konwa shochu, and chuhai.
Honkaku shochu is designated by geographical indications (GIs) based on the region it is made in and the ingredients used. Some notable examples include Iki Shochu from Nagasaki, Kuma Shochu from Kumamoto, Satsuma Shochu from Kagoshima, and Ryukyu Awamori from Okinawa. These regional brands are recognized for their unique qualities and are similar in status to wines in Champagne and Bordeaux.
To choose the right shochu, it is recommended to look for honkaku shochu and try a few different types at a restaurant before purchasing a bottle. Some popular brands include Iichiko Saiten, Satsuma Shiranami, and Hyaku. Honkaku shochu is single distilled and made from one of the 54 government-approved ingredients, with only water allowed to be added after distillation.
Regional Brands and Geographical Indications.
Honkaku shochu is designated by geographical indications (GIs) based on the region it is made in and the ingredients used. These regional brands are held in high regard and recognized for their unique qualities. Similar to the wine regions of Champagne and Bordeaux, each region’s shochu has its own unique flavor profile that reflects the local agricultural products and production techniques.
In Japan, there are over 100 geographical indications for shochu, with some of the most notable being Iki Shochu from Nagasaki, Kuma Shochu from Kumamoto, Satsuma Shochu from Kagoshima, and Ryukyu Awamori from Okinawa. Shochu made in these regions is widely recognized for its superior quality and is often considered the standard by which other shochu is judged.
Shochu made from sweet potato, barley, rice, and kokuto sugar are particularly sought after, and can command a higher price due to their quality. The designation of geographical indications ensures that only shochu made in a particular region and of a specific quality can use that region’s name, protecting the reputation of the regional brand and ensuring customers receive a high-quality product.
How to Drink and Serve Shochu
Now that we know the basics of shochu, let’s talk about how to drink and serve it. Shochu can be enjoyed in various ways, including mizuwari (served with ice and water), oyuwari (mixed with hot water), on the rocks, or straight at different temperatures.
Mizuwari is a popular method and involves combining shochu with water in different ratios to reduce the alcohol percentage. Oyuwari accentuates the aroma of shochu, while drinking it on the rocks allows you to savor the flavors slowly. The temperature can be adjusted to suit your preference and the type of shochu you’re drinking.
If you prefer mixed drinks, shochu makes a great base for cocktails. Mixing shochu into cocktails offers a unique and versatile flavor profile that can be used in various cocktail recipes. Some examples include a Ginger & Chili Oyuwari, a Parsley Oyuwari, and an Ochawari/Ryokuchahai (mixed with green tea). Shochu-based cocktails can be enjoyed by tweaking classic recipes and adjusting the proof to make up for the lower alcohol content of shochu.
To enjoy shochu to the fullest, you should also pay attention to how you serve it. Traditionally, shochu is served in a small, ceramic cup called a choko. When served with ice, it is often accompanied by a larger glass filled with ice and water, which you can use to dilute the drink to your preference.
When drinking shochu hot, it is served in a small teapot called a tokkuri and poured into small cups. To serve shochu with tea, use a yunomi (a traditional Japanese tea cup).
Ultimately, the best to enjoy shochu is to experiment and try different serving methods and recipes. Whether you enjoy it on the rocks, mixed with water or tea, or in a cocktail, shochu offers a unique drinking experience that is worth exploring.
Shochu Cocktails: A New Trend
In recent years, more people have started experimenting with mixing shochu into cocktails. It offers a unique and versatile flavor profile that can be used in various cocktail recipes. Some examples include a Ginger & Chili Oyuwari, a Parsley Oyuwari, an Ochawari/Ryokuchahai (mixed with green tea), a Ringosuwari (mixed with apple cider vinegar and honey), and a Hachimitsuwari (mixed with honey and hot water). Shochu-based cocktails can be enjoyed by tweaking classic recipes and adjusting the proof to make up for the lower alcohol content of shochu.
Choosing the Right Shochu
To choose the right shochu, it is recommended to look for honkaku shochu and try a few different types at a restaurant before purchasing a bottle. Some popular brands include Iichiko Saiten, Satsuma Shiranami, and Hyaku. Honkaku shochu is single distilled and made from one of the 54 government-approved ingredients, with only water allowed to be added after distillation.
Choosing the right shochu is important to ensure that you get the best flavors and experience possible. Honkaku shochu is the most authentic and flavorful type of shochu, and trying a few different types at a restaurant can help you find the right brand and flavor for your palate.
Popular brands like Iichiko Saiten, Satsuma Shiranami, and Hyaku are great options for those new to shochu, as they offer a wide range of flavors and are readily available at most liquor stores. Additionally, honkaku shochu is single distilled and made from one of the 54 government-approved ingredients, ensuring that you are getting a quality product.
Ultimately, the key to choosing the right shochu is to try a few different types and brands at a restaurant or bar before purchasing a bottle. This will allow you to find the perfect shochu for your taste and help you better appreciate the unique flavors and qualities of this versatile Japanese spirit.
Conclusion
Ultimately, the best way to understand and appreciate the flavors of shochu is to try it for yourself. With over 50 possible base ingredients and a variety of serving options, there is something for everyone to enjoy. Not only is shochu a healthier option compared to other alcoholic beverages, it offers beneficial effects to the enzyme urokinaze, which can help prevent strokes and heart attacks.
Honkaku shochu, the authentic type of shochu, is designated by geographical indications and is recognized for unique qualities similar to wines in Champagne and Bordeaux. Popular brands such as Iichiko Saiten, Satsuma Shiranami, and Hyaku offer a great starting point for exploring the world of shochu.
Whether enjoyed on the rocks, mixed with water or tea, or in a cocktail, shochu offers endless possibilities for delicious and unique drinks. So go out and try a few different types, and discover why shochu is beloved by so many in Japan and beyond. We promise, you won’t be disappointed.
FAQ
Q: How should I drink shochu?
A: Shochu can be enjoyed in various ways, including mizuwari (served with ice and water), oyuwari (mixed with hot water), on the rocks, or straight at different temperatures. The method you choose depends on your preference and the type of shochu you’re drinking.
Q: Can I mix shochu into cocktails?
A: Yes! Shochu offers a unique and versatile flavor profile that can be used in various cocktail recipes. Some popular shochu-based cocktails include a Ginger & Chili Oyuwari, a Parsley Oyuwari, an Ochawari/Ryokuchahai (mixed with green tea), a Ringosuwari (mixed with apple cider vinegar and honey), and a Hachimitsuwari (mixed with honey and hot water).
Q: How do I choose the right shochu?
A: It is recommended to look for honkaku shochu and try a few different types at a restaurant before purchasing a bottle. Some popular brands include Iichiko Saiten, Satsuma Shiranami, and Hyaku. Honkaku shochu is single distilled and made from one of the 54 government-approved ingredients, with only water allowed to be added after distillation.