Shōchū is a Japanese alcoholic beverage made from various raw materials including rice, rye, and sweet potato. It has a strength of 20-25% ABV, making it stronger than wine but weaker than vodka.
How it is made
The production process begins by converting the raw materials into fermentable sugars using rice koji. The resulting mash is then fermented similarly to sake production. After fermentation, the liquid is distilled to produce the final spirit.
Types and styles
Shōchū comes in two main types: korui (first grade) and otsuru (second grade). Korui is produced through multiple distillations in continuous stills, resulting in a light and neutral spirit. Otsuru is distilled once in pot stills, creating a more flavorful and aromatic beverage that varies depending on the raw materials used.
Adapted from the Russian Wikipedia article Сётю, available under CC BY-SA 4.0.