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A previous article about the beer-like mixed drink called "Hoppy" (see link at bottom) mentioned "SHOCHU" (焼酎), which is a traditional Japanese hard liquor. It likely first arrived in Japan from China or Southeast Asia, via Okinawa, in the 14th century. SHOCHU is a distilled spirit made from sweet potatoes, barley, rice, buckwheat, or sugar cane, and its flavor will vary depending on the ingredients used. Compared to fermented rice wine (SAKE or NIHONSHU/日本酒) which has an alcohol content of around 13-16%, SHOCHU is stronger, at 25-37%. Some types of SHOCHU, like vodka, are relatively smooth and used to make cocktails. A very popular SHOCHU-based mixed drink is called a "High Sour" or "CHU-High", and is made by mixing fresh lemon, grapefruit, or lime juice with soda water and SHOCHU, over ice. CHU-highs can also be made by simply stirring-SHOCHU-in with green tea or Oolong tea. Of note, canned fizzy CHU-Hai drinks (some which use vodka instead of SHOCHU) are cheap and big sellers in Japan -- with various brands and flavors filling the shelves of supermarkets and convenience stores. Some premium/aged SHOCHUs have mellow flavors and can be enjoyed straight, on the rocks, or mixed with hot water. For example, "IMO" (芋) SHOCHU takes advantage of the natural aromas and sugars found in the sweet potatoes to produce a smooth and complex taste. Additionally, some studies have found that IMO SHOCHU contains more artery-friendly and healthy enzymes than red wine. We hope you will get the chance to sample and enjoy SHOCHU while you live in Japan!

written by Goodfield

Link : https://us.iino.cc/blog/blog.html?eid=00064