Shochu explained: imo, mugi, kome, and how to drink it

Look at the drinks menu of almost any izakaya and you’ll find a long list under 焼酎 (shōchū). It’s one of Japan’s most-drunk spirits, but most visitors have never heard of it. Here’s what it is and how to order it.

Photo coming soonA row of shochu bottles on a shelf behind an izakaya counter

What shochu is

Shochu is a distilled spirit, while sake is brewed. It’s not the same as sake, and not quite the same as Korean soju either, although they’re related — you’ll sometimes see Jinro on izakaya menus too.

Two kinds of shochu

Menus often split shochu into two kinds:

• Honkaku shōchū (本格焼酎), also called otsu-rui (乙類). Distilled once, so it keeps the taste and smell of what it’s made from. This is the one you drink on its own: on the rocks, with water or with hot water. Menus list it by brand.
• Kō-rui (甲類). Distilled many times, so it’s clean and has almost no taste. This is the base of most mixed drinks: chūhai, sours, tea mixes, and the naka in Hoppy.

So when you order a lemon sour, you’re already drinking shochu.

Imo, mugi, kome: what it’s made from

Honkaku shochu is named after its main ingredient:

• Imo (芋, sweet potato) — rich, earthy and a little sweet, with a strong aroma. Mostly from Kagoshima and Miyazaki in southern Kyūshū. People either love it or don’t.
• Mugi (麦, barley) — light, clean and a bit toasty. The easiest one to start with.
• Kome (米, rice) — soft and mild, a little like sake.
• Kokutō (黒糖, brown sugar) — light with a sweet smell, from the Amami islands.
• Soba (そば, buckwheat) — mellow, with a nutty taste.

Awamori (泡盛), from Okinawa, is a close cousin made from rice.

How to drink it

You choose how you want it served. These are the words you’ll see on the menu:

• Rokku (ロック, on the rocks) — over ice. It’s strong this way, so sip slowly.
• Mizuwari (水割り, with water) — mixed with cold water and ice. The most common way, and easy to drink with food.
• Oyuwari (お湯割り, with hot water) — mixed with hot water. The warmth brings out the aroma, so it’s a favourite for imo shochu, especially in winter. Some people drop in a pickled plum (umeboshi) and crush it.
• Sōdawari (ソーダ割り) — with soda water. Light and refreshing.
• Tea mixes (お茶割り) — usually kō-rui shochu mixed with tea: oolong-hai, green tea hai, hōjicha hai. Not sweet, and very good with food.

Which one to try first

• New to shochu: mugi with soda or mugi mizuwari.
• You like whisky or strong flavours: imo on the rocks or imo oyuwari.
• You want something to drink all night with food: an oolong-hai or green tea hai.

By the glass or by the bottle

Shochu is ordered by the glass (グラス), but in a group it’s often cheaper to order a whole bottle and mix it yourselves. See Ordering a bottle at an izakaya.