Let's start with the Differences
The first and most obvious difference is in the manufacturing process. Sake is brewed, while shōchū is distilled. Shōchū is made with a variety of raw materials, some more abstract than others, including: Japanese basil (shiso), corn, chestnuts (kuri), milk (gyunyu), pumpkin (kabocha), green pepper (pimon), and carrots (ninjin) just to name a few. - Shōchū uses black (kuro), white (shiro), and yellow (kii) koji, and sake uses only yellow (kii) koji.(koji is mold)
- With regard to final product, sake is more comparable to wine, while shōchū bears the likenesses of vodka and whiskey. Lastly, environmental climate requirements are different as well, with shōchū best in warm climates and sake best where it's cooler.
- Both beverages are traditional products of Japan.
- They are both made using rice, koji mold, and moromi (mash).
- Each product is representative of its origin of production, with a variety of ways to drink them.
In the geographic center of shōchū production, Kyūshū, the drink is far more common than sake. In this region, sake generally means shōchū, and the most common way it is prepared is mixed with hot water. First hot water is poured into the glass, then shōchū is gently added. The liquids mix naturally and stirring is unnecessary. After one, you may experience mild inebriation. Should you venture to have another, you will do so "at your own risk." To achieve a perhaps more authentic and subtle taste, mix the shōchū and water, let it stand for a day, and then gently re-heat.
In 1549, Francis Xavier, the missionary, visited Kagoshima Prefecture. He recorded, "The Japanese drink 'arak' made from rice, but I have not seen a single drunkard, because once inebriated, they immediately lie down and go to sleep." While mostly considered an old-man's drink, recently it has become trendy amongst young women.
Japanese citizen Shigechiyo Izumi, who up until recently, held the Guinness Book of World Record for longest life span (120 years), insists shōchū was a part of his daily diet. This even prompted some local Ryūkyū shōchū brewers to market a special Longevity Liquor shōchū bearing his likeness on the front label. Izumi's physician advised against drinking shōchū in his advanced age, but Izumi went on to say, "Without shōchū there would be no pleasure in life. I would rather die than give up drinking.
Types of Shōchū
Honkaku
Made using a variety of raw materials: sweet potatoes, barley, buckwheat, and rice are the most frequently used. Three koji mold types: yellow, white, and black. The alcohol content of Honkaku shōchū ranges from 15% to 45%. It can be drunk straight, on the rocks, or mixed with hot or cold water.
For a shōchū to be classified as Kourui, it must first undergo a multiple—and often continuous—distillation process. As a result of this distillation process, Kourui shōchū is usually quite odorless and tasteless, which makes it quite comparable to vodka. Some actually refer to Kourui shōchū as “Japanese vodka.” Kourui lacks most aroma and flavor characteristics. The alcohol content of Kourui shōchū can be as high as 36% . It is most often used to make mixed drinks. Common mixers include: green tea, Chinese Oolong tea, grapefruit and lemon juice.
Awamori
Awamori is a distilled spirit that is indigenous to the islands of Okinawa and is thought to have been inspired by raoron, a distilled spirit historically produced in Thailand. Awamori actually predates the production of shōchū on mainland Japan and in a sense, paved the way for shōchū production throughout Japan. Up until 1983, it was labeled as “shōchū” by the Japanese government, but now Awamori bears its own label, "Authentic Ryukyuan Awamori."Made exclusively with long-grain, Thai style indica rice and one koji type: black, it has with an earthy and robust flavor and aroma. In general, the alcohol content of Awamori ranges from 25% to 45%. Drunk in a variety of ways: straight, on the rocks, or mixed with hot or cold water, the most popular way to drink Awamori is oyuwari, or with hot water.
Rice shōchū is also produced in regions famous for their sake, such as Niigata and Akita prefectures.
Barley shōchū if cask-aged the taste can be quite sharp and strongly reminiscent of single-malt whisky.
Potato shōchū The taste of potato shōchū is particularly evocative of almonds.
Brown sugar shōchū has a mild and not particularly sweet taste, contrary to what might be expected.
Soba shōchū using soba from the local mountainous region as its base ingredient. It's taste is milder than barley shōchū.
Awamori with its method of production, could be made anywhere in Japan, but Ryūkyū Awamori is a protected geographical indication restricted to Okinawa.
Kasutori shōchū has also come to be known as sanaburi shōchū.
Shōchū production can be found in practically every prefecture in Japan. But when these locations are inspected more closely, a pattern describing what class of shōchū is produced where, begins to emerge.
Honkaku Shōchū
With a strong emphasis placed on flavor and aroma, Honkaku shōchū production is far more concentrated. The southern region of Japan, particularly Kyushu, is boasted as the Honkaku shōchū capital of Japan. Kyushu is renowned for its production of sweet potato shōchū (imojochu) and rice shōchū (komejochu). The following areas in Japan not only comprises the top 5 points of production, it also accounts for over 90% of all of Japan’s Honkaku production:
The production of Kourui shochu can be found in nearly every region of Japan. Widespread production of rice and grain across the country, and a climate-friendly manufacturing process makes Kourui shōchū the most region-friendly shōchū. The top 5 points of production are as follows:
Fushimi Noted both for its moderate weather and for a famous underground spring known as "Fushimizu". The area around the TAMANOHIKARI factory is surrounded by numerous groves of trees, planted and protected by the Imperial Household Agency to beautify the tombs of the Emperors Kanmu and Meiji. This natural surrounding contributes to the delicate taste of the Fushimizu spring:
With its method of production, Awamori could be made anywhere in Japan, but Ryūkyū Awamori is a protected geographical indication restricted to Okinawa.
What makes the history of shōchū so fascinating is its lack thereof. Like other distilled beverages around the world, shōchū was primarily used for medicinal remedies since the 9th century and after it was first introduced in Japan, it was used in the same way. The actual origin of shōchū remains a mystery to this day, but many experts and historians hypothesize that shōchū production methods were introduced by Thailand.
In recent years, Japanese shōchū has experienced an unprecedented boom in popularity, not only in Kyushu, but all across Japan. It is truly an exceptional beverage in many ways; the countless number of brands; its method of production; the raw materials used and its history.
In the United States, distributors of shōchū have also experienced a surge in sales, though the rise wasn't quite as dramatic as it has been in Japan. Despite a growing demand overseas, many shōchū producers don’t believe there is any need to further expand into international markets because they are satisfied competing within the national market of Japan. Furthermore, some producers are already operating at maximum capacity just to meet demand in Japan. I hope you have enjoyed this and it prompts you to learn more and try shōchū for yourself.
Bon Appetit,
Sources:
www.thefoodsection.com , www.00sake.com , www.city.hanamaki.iwate.jp , www.wikipedia.org
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