IN GOOD SPIRITS : SHOCHU & AWAMORI

Like whiskey, brandy, and vodka, Japanese Shochu is a distilled spirit. In particular, Honkaku Shochu and Awamori are made from a variety of ingredients including rice, barley, and sweet potato, grown in Japan's rich and varied climate, carefully fermented and distilled in Japan.
They have earned the appellation "KOKUSHU: national alcoholic spirit" because they embody the essence of Japan. Their distinctive deliciousness ensures their enduring popularity in Japan.

It is said that alcoholic spirits were first distilled by ancient Arabic alchemists in their search for the spirit of eternal youth.

When the skills of distillation then spread all over the world, regional spirits such as whiskey, brandy, rum, vodka and SHOCHU were born. The term 'alembic', which refers to the distillation process they all share, harks back to those early Arabic alchemists.

Shochu's origins are unclear, though it is probable that it started in Persia and then spread via China and South-East Asia, arriving in Japan around the 15th century, where the distillation of this unique clear liquor was adapted using local creative techniques.

The Chinese characters for Shochu literally mean "burnt liquor". This word first appeared in Japanese documents around 500 years ago.

Long before the arrival of the alembic distillation process in Japan, the Japanese were brewing Sake, which was the nation's major alcoholic beverage. This is made from rice saccharified by koji (fermenting agent) and fermented using yeast.?

Honkaku Shochu is in legal terms a "single distilled Shochu". It is produced in a "single distillation still" from the moromi broth made in Sake production.

This classic traditional single distillation method ensures rich authentic and natural flavours are preserved.