Collection: Shochu & Awamori

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

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

By comparison, sake is brewed like wine, with multiple parallel fermentations that give it a rounder, umami profile. Unlike sake, aged shochu develops deeper aromas, particularly in honkaku shochu and kusu (aged shochu) varieties.

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

• Exclusive use of black koji
  Unlike shochu, which can be fermented with different types of koji (yellow, white, black), awamori is made exclusively with black koji. This ferment promotes deep fermentation and rich aromas, giving awamori its complex, slightly smoky flavors.
• Long-grain rice and unique fermentation
  Awamori is made with long-grain indica rice, unlike the Japanese rice used for sake or certain types of shochu. Fermentation takes place in a single stage, with a high concentration of mash, allowing maximum flavor extraction.
• Distillation and aging (Kusu)
  Distilled only once in a traditional still, awamori retains all the richness of its ingredients. Unlike shochu, it is often aged for several years in jars, developing softer, more complex notes. When aged for more than three years, it is called kusu, a highly sought-after product known for its deep, rounded aromas.
• A traditional Okinawan drink
  Protected by a designation of origin, awamori is a true symbol of Okinawan culture. It is appreciated for its bold flavor, silky texture, and 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.

Shochu pairings

• 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).

Awamori pairings
More powerful and structured, awamori pairs particularly 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-fried goya, tofu, and pork), it highlights the vegetable’s bitterness.
• It also pairs well with marinated dishes like miso fish or grilled meats.

Tasting tips

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

Honkaku shochu, often consumed young, can also be aged in ceramic jars, oak barrels, or stainless steel tanks. This maturation gives it:

• More softness: the initial aromas (earthy, fruity, cereal-like) become rounder and more balanced.
• Woody and vanilla notes when aged in barrels, sometimes reminiscent of whisky.
• A more structured mouthfeel, with a velvety sensation on the palate.

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

• Rich, deep aromas, with notes of dried fruit, nuts, and caramel.
• A rounded mouthfeel, making the awamori softer and more complex.
• Long-lasting aromas, as the balance between alcohol and the mash develops beautifully over time.

The best kusu can be aged for 10 years or more.

Honkaku shochu can be enjoyed in several ways:

• Neat (ストレート – straight): To experience the full richness of the raw aromas, ideal for aged or full-bodied 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.
• Diluted with cold water (水割り – mizuwari): Reduces the alcoholic intensity and creates a softer, lighter sensation, perfect with meals.
• Diluted with hot water (お湯割り – oyuwari): Brings out the deep aromas and creates a rounder texture, recommended for rich shochu such as imo shochu.
• With sparkling water (ソーダ割り – sodawari): A sparkling touch that highlights the fruity and grainy notes of barley or rice shochu.

Awamori, which is more potent than shochu, is enjoyed differently depending on its age:

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

Tips for a successful tasting

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