Collection: Shochu & Awamori

Shochu is a Japanese distilled spirit, while sake is a fermented beverage similar to rice wine. Shochu has an alcohol content between 25 and 30%, compared to about 14-16% for sake.

Its production relies on a single distillation of the fermented mash made from barley, rice, sweet potato, or other ingredients, using black, white, or yellow koji to activate fermentation. Drier and aromatic, shochu offers a wide variety of flavors, ranging from sweet and fruity notes to more robust and earthy aromas. Highly appreciated in Japan, it is enjoyed neat, with water (cold or hot), or in cocktails.

In comparison, sake is brewed like a wine, with multiple parallel fermentation that gives it a rounder and umami profile. Unlike sake, aged shochu develops deeper aromas, especially in honkaku shochu and kusu (aged shochu) versions.

• Origin and designation
  Shochu is mainly produced on the island of Kyushu and certain regions of Japan, while awamori is a traditional Okinawan drink with a protected designation.
• Ingredients and fermentation
  Shochu can be made from various ingredients such as barley, rice, sweet potato, or buckwheat. In contrast, awamori is exclusively produced with long-grain indica rice and black koji, which gives it richer aromas and a longer fermentation.
• Distillation and aging
  Honkaku shochu is distilled only once to preserve the original mash aromas, while awamori undergoes a single distillation but at a higher alcohol concentration. Awamori often ages for several years in jars to become kusu, a rounder and deeper spirit.
• Taste and tasting
  Shochu offers a wide variety of flavors, ranging from sweet and fruity notes to earthier aromas. Awamori develops more complex aromatic notes, sometimes slightly smoky and stronger than usual shochu.

• Exclusive use of black koji
  Unlike shochu, which can be fermented with different types of koji (yellow, white, black), awamori is exclusively made with black koji. This ferment promotes a deep fermentation rich in aromas, giving awamori its complex and slightly smoky flavors.
• Long rice and unique fermentation
  Awamori is made with long indica rice, different from the Japanese rice used for sake or some shochu. The fermentation is done in a single step, with a high concentration of mash, allowing maximum extraction of flavors.
• Distillation and aging (Kusu)
  Distilled once in a traditional still, awamori retains all the richness of the ingredients used. Unlike shochu, it is often aged for several years in jars, developing softer and more complex notes. When it exceeds three years of maturation, it is called kusu, a highly sought-after product for its deep and rounded aromas.
• A traditional Okinawan drink
  With a protected designation, awamori is a true symbol of Okinawan culture. It is appreciated for its powerful taste, silky texture, and its ability to be enjoyed neat, with water, or in cocktails.

Shochu and awamori are Japanese spirits with varied flavors, perfect for pairing with many Japanese dishes. Their diversity allows for balanced pairings with light dishes like sushi or richer ones like tonkotsu.

Pairings with shochu

• Barley shochu (mugi shochu): Light and aromatic, it pairs well with grilled dishes like yakitori or grilled fish.
• Sweet potato shochu (imo shochu): Fuller-bodied and earthy, it complements rich dishes like tonkotsu ramen or kurobuta (Kagoshima black pork).
• Rice shochu (kome shochu): Smooth and balanced, it is enjoyed with sushi, tofu, or raw fish dishes.
• Buckwheat shochu (soba shochu): With roasted aromas, it is perfect with simmered dishes like nikujaga (beef and potato stew).

Pairings with awamori
Awamori, stronger and more structured, pairs especially well with Okinawan dishes and more intense flavors:

• With rafute (braised pork), it balances the richness with its deep aromas.
• Served with goya champuru (stir-fry of goya, tofu, and pork), it highlights the bitterness of the vegetable.
• It also accompanies marinated dishes like miso fish or grilled meats.

Tasting tips

• For light dishes, prefer a chilled shochu with water.
• For richer dishes, a shochu on the rocks or an aged awamori (kusu) will reveal the full complexity of the aromas.

Shochu honkaku, often consumed young, can also be aged in ceramic jars, oak barrels, or stainless steel tanks. This maturation brings:

• More smoothness: the initial aromas (earthy, fruity, grainy) become rounder and more balanced.
• Woody and vanilla notes when aged in barrels, sometimes reminiscent of whisky.
• A more structured must, with a smoother mouthfeel.

Aging of awamori (Kusu)
Awamori is traditionally aged in jars and becomes a kusu when it exceeds three years of maturation. This aging intensifies:

• Rich and deep aromas, with notes of dried fruits, nuts, and caramel.
• A roundness on the palate, making the awamori smoother and more complex.
• Aromatic longevity, where the balance between alcohol and must is enhanced over time.

The best kusu can be aged 10 years or more.

Honkaku shochu can be enjoyed in several ways:

• Straight (ストレート – straight): To fully experience the richness of the raw aromas, ideal with aged or robust shochu (imo shochu).
• On the rocks (ロック – on the rocks): Refreshes and softens the earthy and umami notes of sweet potato or barley shochu.
• Mixed with cold water (水割り – mizuwari): Reduces the alcoholic intensity and provides a softer, lighter sensation, perfect for meals.
• Mixed with hot water (お湯割り – oyuwari): Reveals deep aromas and gives a rounder texture, recommended for rich shochu like imo shochu.
• With sparkling water (ソーダ割り – sodawari): A sparkling touch that highlights the fruity and cereal notes of barley or rice shochu.

Awamori, stronger than shochu, is enjoyed differently depending on its age:

• Straight: Ideal for young awamori, offering an explosion of powerful aromas.
• On the rocks: Softens the alcohol’s heat and emphasizes roasted and spicy notes.
• Mixed with water: Very popular in Okinawa, this method balances flavors while reducing intensity.
• In cocktails: Young awamori can be used in cocktails with citrus (yuzu, lemon) for a refreshing touch.

Tips for a successful tasting

• Choose the right glass: A whisky glass for straight tasting, a tumbler for diluted versions.
• Serving temperature: Warm shochu develops rich aromas, while awamori on the rocks reveals its softness.
• Food and spirit pairings: Light shochu pairs well with sushi and grilled dishes, while aged awamori enhances spicy and braised dishes.