How to Drink Shochu

The percolating interest in shochu in the U.S. underscores how an appreciation for the spirit is taking place at many levels, with cocktails frequently functioning as an on-ramp for new drinkers. “Bars like Katana Kitten and Bar Goto [in New York] and Thunderbolt [in LA] and more are allowing consumers who’ve never tried shochu to experiment with the spirit in a cocktail, and in turn open their palates to a new world of flavors,” says Chikako Ichihara, a representative for the Japan Sake and Shochu Makers Association. The ultimate aim, of course, is for drinkers to explore shochu more deeply, including experiencing the spirit in ways it’s more typically enjoyed in Japan—frequently with some dilution, and served alongside food. For bottle recs, head here.

Neat

Typically bottled at a lower proof, shochu is ready-made for sipping on its own. “While I like to use shochu in cocktails at Bar Goto, I also enjoy drinking it neat at room temperature,” says Kenta Goto, owner of Bar Goto. “It hits the spot when shochu is around 25 percent ABV—maybe 25 percent is all you need sometimes.”

Chilled

Hosts frequently dilute and chill shochu before serving it to guests (3 parts shochu to 2 parts water is typical). This mizuwari method makes shochu more sessionable while also bringing out some of its nuances. “Mizuwari really smoothes out the flavors of shochu, and highlights different flavor profiles,” says Kayoko Akabori, co-owner of Umami Mart. “Shochu can be overwhelming right out of the bottle. And this is akin to decanting a bottle of wine to let it rest and mellow out.”

Mix With Hot Water

In cool weather, it’s typical for Japanese drinkers to mix shochu oyuwari, with hot water (a 3:2 ratio is typical), or sometimes green tea. “The flavor and aroma become more enhanced with hot water. It’s not only comforting, but it’s great with food, too,” says Goto. “Oyuwari is similar to hot sake,” Akabori says. “It spotlights different flavors and textures.”

In a Highball

Pour 3 ounces of shochu over ice, top with a couple ounces of chilled soda water to make a highball, and you’ve got one of the most popular and crushable drinks in Japan. “It’s surprising how it amplifies the shochu’s flavors,” Akabori says. “It spotlights the citrus or licorice aspects, or the sweet potato’s caramel aspects. It’s a great way to drink shochu.”

Mixed in Cocktails

“Cocktails are absolutely a gateway into shochu,” says Stephen Lyman from Honkaku Spirits. Shochu’s wide range of flavor options, and its companionability to cocktail ingredients across the spectrum, make it perfectly suited for mixing. And while many shochus are lower in proof, some expressions (such as iichiko Saiten) are bottled at a higher ABV with the cocktail shaker in mind. “Those who are curious will start to try it. If it makes a beautiful cocktail, that’s an opportunity to open that door for someone.”

On the Rocks

“If you want the full flavor and full impact of shochu, rocks is the way to go. And it naturally dilutes,” Akabori says. Sipping as the ice melts will reveal the full spectrum of flavors in a particular shochu, and these softer characteristics go particularly well with food. “I enjoy kome shochu on the rocks with sashimi or sushi, and an imo shochu highball with Mexican or Chinese food,” Goto says.

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