HOW TO DRINK SHOCHU
The simple way to enjoy koji spirits by reed & Co distillery at home
Koji Spirits: a modern Australian take on the centuries-old Japanese craft of Shochu.
We create with Koji, then design our spirits for how Australians actually drink: they're great neat, or over ice, but even better in simple, refreshing cocktails.
They're a huge hit in the Spirit Lab tasting room, but the most common question we get: “How do I drink this at home?”.
So we've put together some short guides to help you enjoy Shochu at home, the way we do in ours...
shochu cocktail recipes
No bar cart needed. try these easy shochu serves at home.
passionfruit chuhai
Ingredients
45ml Barley Shochu
20ml Lemon juice
15ml Passionfruit syrup
90ml Soda or sparkling water
INSTRUCTIONS:
Measure and pour Barley Shochu, lemon juice, and passionfruit syrup into your highball glass.
Add ice to your glass & stir gently to combine liquids.
Slowly pour the soda/sparkling water into the glass.
Using the barspoon, gently lift the ice through the drink to mix.
Enjoy!
HOW TO DRINK SHOCHU FAQ
Glassware, temperature, food pairings, garnishes & more.
What is Shochu?
Shochu is Japan’s native distilled spirit (not brewed), traditionally made with koji-fermented grains like rice or barley and single-distilled.
How is shochu different from sake and soju?
Japanese Sake is brewed (like beer/wine); Shochu is distilled (closer to whisky/vodka in process). Soju (from Korea) is typically more neutral and often lower ABV in mainstream brand. Honkaku Shochu keeps the flavour of the base ingredient's character. Expect Shochu to be drier and more food-friendly than sake, and more expressive than typical soju.
How much alcohol does Shochu have?
Most Shochu you’ll see sits around 20–25% ABV, though Honkaku Shochu can legally be up to 45% ABV depending on style. Our Rice Shochu sits at 30% ABV. Always check the label.
Easiest way to drink it at home?
Start with a highball (Chuhai): 45 ml Shochu + cold soda over ice; add lemon or yuzu.
What do 'mizuwari' and 'oyuwari' mean — and what’s the trick to drinking them?
Mizuwari = Shochu with cold water (often 1:1). Oyuwari = Shochu with hot water (nice in winter). Pro tip: for oyuwari, add hot water first, then Shochu so it blends naturally and opens the aroma.
Can I sip Shochu neat or on ice? What glass should I use?
Yes — drinking Shochu neat or over a single large cube works well for barley/rice styles. Use a rocks or highball glass; save your stemware for wine.
What mixers and garnishes pair best?
Keep it simple: soda (or tonic), citrus (lemon, yuzu, grapefruit), and for spiced expressions try ginger beer + lime. These are the classic, crowd-pleasing pairings found in Japanese highball culture - and in our bar!
Can shochu replace vodka or gin in cocktails?
Absolutely. Bartenders use Shochu to make lighter highballs and to put a softer, aromatic spin on classics (think Martini/Negroni riffs or simple spritzes).
How should I store shochu after opening - and how long does it keep?
Shochu is robust: store it upright, tightly capped, away from light and heat. It doesn’t expire, as such, but the aroma can fade so aim to finish within about a year for best quality.
