Shochu

Usually a relatively restrained Japanese spirit suited to subtle neat evaluation or mixed presentation. Its defining feature is the production classification, not a guarantee of complete flavourlessness. Blending and treatment can preserve or introduce gentle cereal, savoury or maturation notes.

A characterful Japanese spirit family in which raw material, koji, fermentation and distillation can remain clearly expressive. Rice, barley, sweet potato, brown sugar and other permitted materials yield markedly different profiles; the entry should be taught as a family with branches.