Featured in French magazine GAVROCHE – Thailand!
< Translated to English below>
Gavroche draws up an overview of Asian alcohols in partnership with Bacchus Global. But be careful: as you know, alcohol abuse is dangerous…
Shochu, alongside Umeshu and Sake, embodies the very essence of alcoholic beverage culture in Japan. But what exactly is Shochu? Why is it so popular, and what are the best bottles available in Thailand?
Unlike Sake, which is a fermented product made from rice, Shochu is a distilled spirit made from a fermented must, the base of which can vary, but whose main ingredient is often sweet potato. With an alcohol content varying between 25% and 43%, Shochu has a diversity of aromas and nuances that delight the most demanding palates.
The origins of Shochu date back to the Eiroku era (16th century), when distillation techniques from the Middle East crossed the seas to reach the main islands of Japan via China, passing through the southernmost islands of the island arc, such as the Ryukyu Islands, including Okinawa. It was in the Kyushu region that the distillation of sweet potatoes was introduced to create Shochu, although other ingredients such as wheat, rice, buckwheat, chestnuts or even brown sugar can be used in its production.
The art of tasting Shochu is as varied as the ingredients that compose it. Whether enjoyed neat, on ice, in cocktails, or mixed with hot or cold water, soda or tea, Shochu offers a rich and nuanced sensory experience. Served in small glasses, it invites tasting and exploring its subtleties.
Depending on the base ingredient used, there are several types of Shochu, such as Imo Shochu (made from sweet potato), Kome Shochu (made from rice), Mugi Shochu (made from wheat), Sobin Shochu (made from buckwheat), Kuri Shochu (made from chestnut), Kokuto Shochu (made from black sugar) and Kasutori Shochu (made from sake lees).
These different variants are classified into two main categories: Honkaku Shochu and Korui Shochu. Honkaku, distilled only once, preserves more of the rich flavors of the base ingredients, with an alcohol content generally around 25%. Korui, distilled twice, offers a lighter flavor profile but a higher alcohol content, sometimes reaching 43%.
Today, Kyushu and Okinawa are the leading regions for Shochu production, home to nearly 350 distilleries. As a testament to its importance, Shochu was the first alcohol to receive Geographical Indication (GI) labels.
The production of Shochu, supervised by the “Toji” or cellar master, follows a rigorous process. Starting with a priming must composed of steamed rice seeded with a microscopic fungus called koji, Shochu is fermented and then distilled once or twice depending on the category. It then rests for a few months in earthenware jars called kame.
Shochu, free of sulfites and carbohydrates, and rich in antioxidants, embodies a positive image in Japanese society, appealing to all generations. It is a taste discovery not to be missed, offering a true journey to the heart of Japanese culinary culture.
You can find the Shochu selection of our partner Mr. Koji Hara, Sommelier and Sake Master at:
NADAYA
Open daily
From 11am to 8pm
TEL. 026 329 976, 082 248 4483
Thaniya Plaza 52 Silom Rd., Suriyawong, Bangrak, Bangkok
IG@nadayabkk
FRUITEA
Japanese BISTRO & BAR
Open daily
11am to 1am
Last order 0:15AM (food) / 0:30AM (drink)
TEL. 027 661 996
Ground floor, Novotel Suite Bangkok, Sukhumvit 39
IG@fruitea.bkk
