Highlighted Japanese IngredientHonkaku shochu

On the other hand, continuously distilled shochu that has less than 36% ABV has no particular taste and is suitable for mixing with soda water, lemon juice, and other soft drinks. In recent years, in addition to continuously distilled and pot-distilled shochu, "konwa shochu" has also started to make an appearance. This is a beverage that blends both of the above two types of shochu. Manufacturers have established product labeling standards to ensure that consumers are aware of the mixing rates and the raw materials being used.

Shochu was reportedly produced on the Chinese continent and in countries in the southern seas during the 13th or 14th century. There are several theories about how shochu made its way to Japan. Picking three convincing theories, the first is that shochu came to Ryukyu (present-day Okinawa Prefecture) from Siam (present-day Thailand), as Ryukyu was a trading hub in and around the 15th century. The second theory is that it came via countries in the southern seas. It is said that Japanese pirates known as wako advanced to the Korean peninsula, the coastline of the Chinese continent, and other places, and brought it back to Japan as a barter item at sea during the 14th or 15th century. The third theory is that it came via the Korean peninsula, by which, in the 15th century, shochu came from Korea and other countries via the Iki and Tsushima islands (both currently part of Nagasaki Prefecture) in the form of articles of trade.

Honkaku shochu has more than a 500-year history. Since ancient times, it has been part of life in Okinawa and Kyushu, with many stories about honkaku shochu orally passed on. At one point in time, preparing sake was considered a job for housewives. The person in charge of sake brewing is referred to in Japanese as a toji, as this word originated from the homonym, toji, which means "housewife."

Honkaku shochu is generally classified into two types. One is moromitori shochu, in which the main raw materials are prepared using koji and distilled in a pot still. The other is kasutori shochu, which uses sakekasu (sake cake)—which is distilled in a steaming basket-type still. Among the myriad of distilled alcoholic beverages, honkaku shochu is characterized by the use of koji and sakekasu.

In particular, koji is a Japanese traditionally fermented food material, garnering substantial attention even overseas these days, and koji molds to prepare koji have a function that transforms starch into glucose. The manufacturing process of moromitori shochu involves a process of mixing rice or barley with koji-kin (koji mold) to create moromi. Koji-kin has three types: kuro koji-kin (black koji mold), shiro koji-kin (white koji mold), and ki koji-kin (yellow koji mold). The flavor of each shochu changes depending on which koji-kin is used. The finished moromi is then fermented, matured, and distilled in a pot still. There are two methods of pot distillation. Atmospheric distillation is a long-established traditional method, where one can enjoy the original flavors of the ingredients. Decompressed distillation is a new manufacturing method, enabling distillation at low temperatures by decompressing the air pressure within the pot, thereby resulting in shochu with a light taste.

The more time that is spent on maturing shochu, the less irritating and milder it becomes. Different from distilled alcohol such as whisky or brandy, honkaku shochu, especially imo shochu (sweet potato shochu) can be enjoyed even when not matured for long periods. This is due to the fact that one of the umami ingredients—a high-grade fatty acid ethyl ester—gives it a mellow taste. In Japan, November 1st has been established as the "Day of Honkaku Shochu and Awamori," as brewing preparations start in August or September, and one can enjoy a new brew of the current year by in and around November 1st.