The native spirit of Japan, shochu gives a wealthy umami taste that whisky fans can also get pleasure from. (Photograph by Getty Pictures/Zhikun Solar)
“Though it’s been round for greater than 500 years and is standard in Japan, shochu continues to be breaking into American ingesting tradition,” says Tetsuro Miyazaki, common supervisor of Iichiko Shochu USA. “It’s often known as the native spirit of Japan, and it gives an extremely wealthy umami taste whereas additionally remaining very gentle with a {smooth} end.”
Shochu might be comprised of any variety of substances, however the commonest sorts obtainable within the U.S. are barley (mugi), candy potato (imo), rice (kome), and unrefined cane sugar, additionally referred to as black sugar (kokuto). The bottom ingredient is fermented utilizing koji mildew—similar to in sake manufacturing—however in contrast to sake, which is brewed, shochu is distilled like whisky. Most conventional shochu is single-distilled in pot stills (honkaku) nevertheless it will also be made by steady distillation (ko-rui). After distillation, water is often added to carry the alcohol content material to between 20% and 43% earlier than the spirit rests in chrome steel tanks or clay pots, or is aged in wooden barrels.
“Shochu has fairly a number of taste profiles and traits that rely on the bottom ingredient used in addition to the number of koji used—and whereas I’m a agency believer that there’s no proper or incorrect solution to get pleasure from a dram, there are completely different serving choices that may significantly improve this particular spirit,” says Victoria Vera, common supervisor and shochu purchaser at Tsunami Panhandle in San Francisco, which carries the most important shochu choice within the nation. “Kokuto shochu is probably the most pleasant type—one I nearly all the time suggest to a primary timer or novice—and is refreshing on the rocks; kome shochu tends to be gentle and {smooth}, working effectively in a cocktail, neat, or on the rocks; mugi shochu might be both gentle and fruity or grainy and oaky relying on the getting old vessel and tastes wonderful on the rocks; imo shochu will not be for the faint of coronary heart—it’s huge, daring, and funky in one of the best ways attainable and I like to get pleasure from it in a ceramic mug that’s crammed midway up with sizzling water.”
Whisky fans—significantly followers of Japanese and scotch—will discover comparable traits in mugi shochu. Non-wood aged mugi shochu may have acquainted flavors from the cereal grain, whereas cask-aged mugi brings in these pretty toasty notes. “Introducing whisky drinkers to shochu with an oak-aged mugi shochu is the smoothest transition,” Vera says. “From there you may typically entice them to discover shochus distilled from different grains that additionally frolicked getting old in numerous vessels equivalent to sherry or cognac barrels.” Different forms of shochu may also have flavors whisky drinkers love, from clear, fruity, and floral kome shochu to {smooth} and flippantly candy kokuto shochu to earthy and umami imo shochu.
Along with the a whole bunch of Japanese shochu distillers, there are a number of U.S. producers aiming to make shochu a family spirit amongst American drinkers, together with American Shochu Firm in Frederick, Maryland, Hawaiian Shochu Firm in Oahu, Horyzon Spirits in Atlanta, and St. George Spirits in Alameda, California. “I imagine each shochu is value exploring,” Vera says.
Six Shochus to Strive
Hyakunen no Kodoku—40%, $85
This single-distilled shochu comprises 100% estate-grown natural barley. A bourbon fan will recognize its getting old in new American oak for 3 to five years, which imparts a smooth, mellow sweetness in addition to oak and cigar notes, with layers of coconut and aromatic barley flavors. This shochu’s sweetness turns into extra pronounced when combined with water.
Iichiko Saiten—43%, $33
Made for mixing in cocktails, this can be a single-distilled, non-wood aged barley shochu, with aromas of honeydew, white grapes, kabosu citrus, soy, white pepper, and barley notes. On the palate it exudes wealthy umami flavors of jasmine tea, white peach, and hints of citrus, with a maltiness just like single malt whiskies, particularly these from the Lowlands.
Nankai Gold—43%, $74
A mix of 80% single-distilled black sugar and 20% rice shochus, every aged as much as 5 years in American white oak and French limousin casks earlier than mixing. It has qualities just like Japanese whisky, with fruity, floral, and malty aromas and delicate notes of fruit, raisins, chocolate, and honey.
Satsuma Kuradashi Genshu—37%, $45
This non-wood aged candy potato shochu is single-distilled and undiluted (genshu), leading to a silky-smooth palate—comparable in character to bourbon—with shy natural and floral notes, and the engaging taste and aroma of candy potato pie. When poured over ice, it turns into lighter and extra vigorous—its umami flavors make it a wonderful accompaniment to a meal and in cocktails.
St. George California Shochu—40%, $50
Single-distilled from Calrose rice sake lees—the stable mash byproduct left over from sake manufacturing—from Takara Sake Brewery in Berkley, California. It gives cashew, pistachio, candy mushroom, and dried cocoa on the nostril, with the cocoa additional creating on the palate as bittersweet chocolate. Take pleasure in in a Highball or in a Japanese whisky cocktail.
Tenshi no Yuwaku Imo—40%, $80
Aged 10 years in sherry casks, this undiluted candy potato shochu is without doubt one of the longest-aged shochus obtainable within the U.S. It has a thick, creamy texture, with daring and plush flavors of vanilla bean, dried fruits, candy potato, and a whisper of dried orange peel on the lengthy end. This shochu will enchantment to followers of sherry cask-finished single malts.
