Shochu is one of Japan’s tastiest (and most overlooked) drinks. It’s often mislabeled as “Japanese vodka or gin,” but it’s a category in its own right with real diversity and history. Shochu and awamori sit in the same style family—koji-fermented, distilled spirits—but they’re not the same.
The method is distinctly Japanese: fermentation with koji, then distillation. Shochu can be made from sweet potato (imo), barley (mugi) or rice (kome). Imo-shochu—based on fermented sweet potato—yields a mostly clear spirit with layered aromas. Shochu has long been hugely popular in Japan and, alongside sake (nihonshu) and beer, ranks among the most-drunk beverages. Global interest is rising fast.
Awamori is exclusive to Okinawa, made from long-grain indica rice and fermented with black koji (Aspergillus awamori). It’s in the same family as shochu but follows its own rules and origin; the profile is often rounder, umami-driven, and sometimes aged (kusu).
Quick shochu vs sake (nihonshu)
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Sake is fermented; shochu/awamori are distilled.
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Sake is always rice; shochu can be imo, mugi, kome, soba, sesame, etc.
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Shochu/awamori are typically stronger (c. 25–40% ABV) than sake (c. 14–17% ABV).
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Shochu/awamori are enjoyed neat, on the rocks, or in cocktails.
Shochu & Awamori
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