Types of Shochu

Imo Shochu -- Sweet Potato

Imo shochu uses sweet potato (satsumaimo) as its primary ingredient and accounts for roughly half of all shochu production in Japan. Kagoshima and Miyazaki prefectures are the two major producing regions, with Kagoshima alone home to around 120 distilleries.

Potato Varieties and Their Flavor Profiles

The variety of sweet potato used has a dramatic impact on the final flavor.

How Koji and Distillation Shape the Flavor

Black koji produces bold, robust shochu with deep body, while white koji yields a lighter, fruitier character. Atmospheric distillation preserves more of the raw ingredient's flavor, while vacuum distillation creates a cleaner, more approachable taste.

Well-known brands include Kuro Kirishima (Kirishima Shuzo), Shiranami (Satsuma Shuzo), Mao (Shiratama Jozo), Mori Izo (Mori Izo Shuzo), and Murao (Murao Shuzo).

Mugi Shochu -- Barley

Mugi shochu uses barley (primarily two-row barley) as its base ingredient. Compared to sweet potato shochu, it is lighter, less assertive, and refreshingly clean -- qualities that make it a popular starting point for those new to shochu.

Oita-Style Barley Shochu

Oita Prefecture is the largest barley shochu production region. In the 1970s, Nikaido Shuzo and Sanwa Shurui developed light, elegant barley shochu using vacuum distillation and all-barley koji, sparking a nationwide boom. The "all-barley" approach -- using barley for both the koji and the main mash -- is a hallmark of Oita-style mugi shochu. Iconic brands include "Iichiko" (Sanwa Shurui) and "Nikaido" (Nikaido Shuzo).

Iki Shochu (GI Iki)

Iki Island in Nagasaki Prefecture is considered the birthplace of barley shochu, with a history spanning over 500 years. Iki shochu follows a traditional method using rice koji and barley in a 1:2 ratio, creating a deep flavor that harmonizes the umami richness of rice with the toasty character of barley. It was designated a GI under the WTO TRIPS Agreement in 1995. Seven distilleries operate on the island today.

Kome Shochu -- Rice

Kome shochu uses rice as its base and is characterized by an elegant aroma and smooth, gentle mouthfeel that calls to mind fine sake. The primary production area is the Kuma region of Kumamoto Prefecture (Hitoyoshi City and Kuma District), where the pure waters of the Kuma River and the dramatic temperature swings of the mountain basin produce exceptional rice shochu.

Kuma Shochu (GI Kuma)

Kuma shochu is a Geographical Indication reserved exclusively for rice shochu made in Hitoyoshi and Kuma District, Kumamoto. With a history of over 500 years, only shochu distilled and bottled in this region using locally sourced rice and water from the Kuma River system may bear the name. Around 27 distilleries currently produce Kuma shochu.

Traditional atmospheric-distilled Kuma shochu is full-bodied and rich, and some varieties take on an amber hue from barrel aging. Lighter vacuum-distilled styles are also gaining popularity. Notable brands include "Hakutake" (Takahashi Shuzo), "Torikai" (Torikai Shuzo), and "Gokuraku" (Hayashi Shuzojo).

Kokuto Shochu -- Brown Sugar

Kokuto shochu uses unrefined brown sugar (kokuto) from sugarcane as its primary ingredient. Production is legally restricted to the Amami Islands -- Amami Oshima, Kikaijima, Tokunoshima, Okinoerabujima, and Yoronjima.

Why Only the Amami Islands?

When the Amami Islands were returned to Japan from U.S. administration on December 25, 1953, a special provision was added to the Liquor Tax Act to allow the brown sugar spirits already being made there to be classified as "shochu." The key condition: rice koji must be used. If brown sugar alone were fermented without rice koji, the product would be classified as "spirits" and taxed at a higher rate. The first fermentation (primary mash) therefore always uses rice koji, with brown sugar added in the second stage.

Flavor Profile

Despite its brown sugar base, kokuto shochu is a distilled spirit with zero residual sugar. It offers a sweet, sugarcane-like aroma on the nose, while the palate is surprisingly clean and light with a gentle depth. Atmospheric-distilled versions retain more of the brown sugar character, while vacuum-distilled versions are more delicate and refined. Notable brands include "Sato no Akebono" (Machida Shuzo), "Rento" (Amami Oshima Kaiun Shuzo), and "Asahi" (Asahi Shuzo).

Awamori

Awamori is a distilled spirit that has been produced in Okinawa for over 600 years, making it Japan's oldest distilled spirit. While legally classified as single-distilled shochu, its history, production methods, and culture are distinctly different from mainland shochu.

Three Defining Characteristics

1. Thai Indica Rice -- Unlike mainland shochu, which uses Japanese short-grain rice, awamori is made from broken Thai indica (long-grain) rice. The long, loose grains allow koji mold to penetrate easily, producing awamori's distinctive flavor.

2. Black Koji (Aspergillus luchuensis) -- Awamori uses exclusively black koji, which generates large amounts of citric acid, protecting the mash from spoilage in Okinawa's hot, humid climate.

3. All-Koji Fermentation (Zenryo Koji-jikomi) -- Mainland shochu uses a two-stage fermentation, but awamori converts all the rice into koji and ferments everything in a single stage. This gives awamori its characteristic depth and richness.

Awamori aged for three or more years is called "kusu" (ancient liquor), developing a smoother, deeper flavor over time. There are approximately 48 distilleries across Okinawa. For a deeper dive, see our dedicated awamori page.

Soba Shochu -- Buckwheat

Soba shochu uses buckwheat as its primary ingredient. In 1973, Unkai Shuzo in the town of Gokase, Miyazaki Prefecture, developed and released "Unkai" -- the world's first shochu distilled from buckwheat. No buckwheat-based distilled spirit had existed in Japan before, making soba shochu a relatively recent addition to the shochu family.

It has a clean, easy-drinking character with a distinctive nutty, toasty aroma unique to buckwheat. Its mild flavor makes it approachable for shochu beginners, and it pairs naturally with soba noodle dishes and Japanese cuisine in general. In addition to Miyazaki, soba shochu is also produced in buckwheat-growing regions like Nagano and Hokkaido.