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Shochu (of which Honkaku Shochu is one of two main types) is Japan’s national distilled spirit. The Kanji for shochu is “焼酎,” in which the direct translation would be “焼” meaning “to distil” or “add heat,” and “酎” meaning “strong alcohol.” Put them together, shochu literally means ‘burnt alcohol’ which gives you some clues into the way it’s made – via distillation, rather than sake, which is – of course – a fermented beverage.
Legally, there are two classifications of shochu: pot-distilled shochu and column-distilled shochu.
Column-distilled shochu is done by continuous distillation. This type of shochu uses molasses or mixed grains as raw material, and it is low in aromas and flavour. These shochu are neutral like vodka, and thus these shochu are used to make sours or chuhai (a portmanteau of “shochu” and “highball”: so a shochu-based highball) in izakayas.
Pot-distilled shochu is done by single distillation. Awamori, sweet potato, barley, rice, brown sugar, buckwheat, and sake kasu shochu, etc., are the traditional shochu Japanese people have made since the 1500s. In 1971, the name “Honkaku Shochu” was attributed to these traditional shochu – “honkaku” meaning “authentic” – in an attempt to distinguish it from the mass-produced column-distilled shochu. This is the type of shochu that you will be able to enjoy the variety of flavours from the raw ingredients!
The history of honkaku shochu dates back 600 years, to when the distillation technique was introduced to Japan. Around the 1400s, Southern Kyushu and Ryukyu Kingdom (modern Okinawa) had strong marine trade ties with ancient China and Southeast Asia. It is widely believed that the distillation technique came from Indochina (modern Thailand) and was introduced to the Ryukyu Kingdom via trade relations between the Ryukyu Kingdom and the Kingdom of Siam in the 15th Century. Distillation techniques later set foot on the Kyushu mainland.
The first written evidence that mentioned “shochu” in kanji was from 1559, which was found in Kagoshima’s Koriyama Hachiman Shrine when the shrine carried out renovation works. Graffiti was drawn on a piece of wood with the date and names of the people, mentioning that “the head priest was so stingy that he never offered us shochu”!
At that time of history, the Japanese made shochu using rice or mixed grains. Over time, the Japanese diversified the raw material for making shochu from barley to sweet potatoes then to brown sugar and buckwheat, etc. Currently, 49 registered ingredients are permitted in shochu making, and the raw material decides the type of shochu being produced.
As of 2024, 355,370kl of shochu have been produced in Japan, but most of them are consumed in Japan. Only a tiny fraction of shochu (1,513kl) is exported overseas. Honkaku shochu remains Japan’s best kept secret and in Tengu Sake, we’ve carefully picked the best selection of honkaku shochu for you!
Visit Japan Sake and Shochu Makers Association (JSS) for extension reading on shochu: https://honkakushochu-awamori.jp/english/basic
Our selection encompasses six different shochu and awamori, each with unique characteristics and flavour profiles.
