Shochu recipe — Japan's smooth operator — distilled but doesn't show off about it like whiskey does. Made with shochu. Originally from Japan.
I'm the laid-back cousin who somehow has their life together without making a big deal about it. While sake gets all the sushi restaurant fame, I've been quietly perfecting the art of being sophisticated yet approachable. I'm equally happy neat, on the rocks, or mixed — because confidence doesn't need to be complicated.
Unlike most spirits that are distilled multiple times for higher alcohol content, shochu is typically single-distilled to preserve the natural flavors of its base ingredients. This makes it closer to the agricultural brandies of Europe than to neutral spirits like vodka.
Shochu emerged in Japan during the 16th century, likely influenced by distillation techniques brought from Southeast Asia and China. The spirit found its true home in Kyushu, where local ingredients like sweet potatoes and barley shaped distinct regional styles that persist today.
Category: spirit | Difficulty: easy | Base spirit: shochu | ABV: 20.0-35.0%
Origin: Japan