Shōchū (焼酎) is a Japanese distilled beverage less than 45% alcohol by volume. It is typically distilled from rice (kome), barley (mugi), sweet potatoes (imo), buckwheat (soba), or brown sugar (kokutō), though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes or even carrots.
Typically shochu contains 25% alcohol by volume, which is weaker than whisky or standard-strength vodka but stronger than wine and sake. It is not uncommon for multiple-distilled shochu, which is more likely to be used in mixed drinks, to contain up to 35% alcohol by volume.
Shochu originated in Kyūshū but is produced in locations throughout Japan.
Many person confused the differences between shōchū and soju. Soju is is a distilled beverage containing ethanol and water. And most brands of soju are made in South Korea. So, soju can be categorized as a Korean liquor.
Because of Shochu’s higher alcohol content, it can be served straight, on the rocks, mixed with soda or water of different temperatures and also used as a cocktail base.
Is there any benefits that we can take from drinking shochu?
Yes. Just like red wine with its enzymes that effective in preventing arterial blockages, shochu too has the similar enzyme that has same effect and according to a Japanese university professorʼs research, it is proved that the effectiveness of this enzyme in Imo Shochu is about 1.5 times that of red wine.
And there’s a fun fact about shochu. Drinking shochu doesn’t cause hangover. Because shochu contains less “acetaldehyde” compared with beer and other alcoholic drinks so this may be the reason behind it.
Acetaldehyde is thought to be a trigger of hangovers, and hangover headaches.
Do you have any experience with shochu? Leave a comment below
(Source : matsuyukibeverages.com)