Re: Is there anyone out there a Whisky/Shōchū Lover
Has any bros try Shōchū 焼酎?
Typically shōchū contains approximately 25% alcohol by volume, which is weaker than whisky or standard-strength vodka but stronger than wine and sake.
Any recommended brand??
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1) Kome shōchū: Made from rice and being a bit milder in flavor makes it a good choice for beginners. There are some great examples from
Kumamoto, including the hi no kuni manyū pictured at the beginning of the article.
2) Imo shōchū: Made from sweet potatoes. Kagoshima is well known for this type. With its strong aroma and flavor, it may not be the best choice for a first timer, but it’s my personal favorite. It’s also the best candidate for drinking warm.
3) Mugi shōchū: Made from barley. It tends to be fairly mild and is also a good beginner’s choice.
4) Kokutō shōchū: Made from brown sugar. This type isn’t that common, but well worth a try if you can find it. It generally comes from the Amami Islands.
5) Soba shōchū: Made from buckwheat. This type is only about forty years old. It’s the only one on this list that I’ve never tried myself, but it’s reported to be quite mild.
6) Awamori: Made from long-grain Thai rice. This is Okinawa’s equivalent of shōchū. Although it’s generally 25-30% alcohol, it can be much stronger.
7) Chūhai: A fruity, shōchū based cocktail. They can be hand mixed, or bought in a can for a very reasonable price (the canned ones don’t always use shōchū).