GLOSSARY OF SHOCHU TERMS

Shochu is Japan’s diverse distilled spirit family — from barley and rice to sweet potato and beyond. This glossary explains the key Shochu words you’ll see in tasting notes, menus and shop pages: koji, honkaku, chuhai and more.

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Each short definition is written for people who want to understand flavour, serving styles and the difference between major styles.

 

If you want to taste these styles in person, book a Spirit Lab tasting at Reed & Co Distillery in Bright.

Shochu: quick overview

Shochu

Shochu is Japan’s traditional distilled spirit. Unlike sake (which is brewed), Shochu is distilled and can be made from ingredients including rice, barley and sweet potato. At Reed & Co. Distillery, we produce Australian Shochu using our own house-made koji and other Australian ingredients. The ABV of Shochu commonly sits around 20–30%, making many styles lighter and exceptionally food-friendly. Shochu is more popular than Sake in Japan.

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Key ingredients & TYPES OF SHOCHU

Kome SHOCHU - rice

Kome means rice. Rice Shochu (Kome Shochu) tends to be clean, rice-forward and umami-leaning — an elegant, food-friendly style. Read more about Reed & Co's Koji Spirits Rice Shochu here.

Mugi SHOCHU — barley

Mugi refers to barley. Barley Shochu (Mugi Shochu) is often biscuit-like and grain-forward — approachable and great as an introduction for Shochu drinkers who enjoy malt or grain characters. 

Read more about Reed & Co's Koji Spirits Barley Shochu here.

Imo SHOCHU — sweet potato

Imo Shochu is made from sweet potato. It’s usually bold, vegetal and roasted — perfect with grilled or strongly seasoned dishes. Reed & Co. Distillery does not (yet) have a sweet potato Shochu but watch this space!

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SOBA SHOCHU — BUCKWHEAT

Shochu made from buckwheat, known for subtle nutty flavours and a dry finish.

 

KOKUTO SHOCHU — BOWN SUGAR

A unique style of shochu produced using brown sugar, traditionally made in Japan's Amami Islands.

Koji

Koji

Koji is a mould culture (usually Aspergillus species) that converts starch to sugar during fermentation. Koji is essential in the production of Shochu, sake, miso and soy sauce and is often described as the foundation of Japanese fermentation, as it creates umami, aroma and texture. Learn more at our 'Koji Spirits' page.

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Aspergillus oryzae

The scientific name of the beneficial mould used to make koji. It has been used safely in Japanese food production for centuries and is recognised as Japan's national fungus.
 

Koji KIN

The spores of Aspergillus oryzae that are inoculated onto steamed grain to grow koji. In Japan, these spores are often referred to as 'koji kin' or 'koji starter'.

Koji types: shiro (white), kuro (black), ki (yellow)

Different koji strains produce different results: shiro-koji (white) is bright and fruity, kuro-koji (black) is rustic and bold (common in awamori), and ki-koji (yellow) is classic and round. The koji and base ingredient combination defines the spirit’s personality.

SHOCHU PRODUCTION

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Honkaku SHOCHU

Traditional single-distilled Japanese shochu. Honkaku literally means 'authentic'. Honkaku Shochu preserves the flavour and character of its base ingredient, rather than producing a neutral spirit, making it highly expressive and food-friendly. All of Reed & Co. Distillery's Koji Spirits are single-distilled Honkaku Shochu.

Single distillation

Single distillation (often using pot stills) preserves more flavour compounds from the moromi (fermenting mash) and is commonly associated with Honkaku Shochu: the outcome is a spirit that clearly shows its base ingredient.

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Moromi

The fermenting mash created after koji, water and yeast are combined. During fermentation, starches are converted into sugars and then into alcohol before distillation.

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MASH

The mixture of ingredients undergoing fermentation before distillation.

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FERMENTATION

The process where yeast converts sugars into alcohol. In shochu production, fermentation relies on enzymes created by koji.

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DISTILLATION

The process of separating alcohol from the fermented mash using heat. Traditional shochu is typically distilled once to retain flavour.

Serving & tasting Shochu

Rokku

Rokku simply means 'on the rocks' — neat over ice. It’s a straightforward way to enjoy texture and gentle dilution as the ice melts.

Mizuwari

Mizuwari is Shochu mixed with cold water. Ratios vary (1:1 to 1:4 are common). Cold water softens alcohol and opens aromatics for a sessionable pour.

Oyuwari

Oyuwari is the hot-water serve. Warm water releases deeper aromas and is a popular winter serve that rounds earthy or spicy notes.

Chuhai / Chu-hai

Chuhai is a refreshing combo of Shochu, soda and fruit flavour — the base of many canned RTDs or a refreshing highball cocktail. Check out our Cocktail Recipes for inspiration and directions.

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HIGHBALL

A simple mixed drink of shochu and sparkling water, often finished with fresh citrus. Highballs are refreshing, low in sweetness and designed to complement food.

Other useful terms

Awamori

Awamori is Okinawa’s traditional spirit, related to Shochu but with distinct production rules (often using black koji and different fermentation methods). It’s typically robust and suited to ageing.

Moromi

Moromi is the fermenting mash — where koji, water and yeast convert starches to sugars and create the flavours that will be distilled into Shochu.

Terroir

Terroir in Shochu refers to how local grains, water and koji strains influence flavour. Shochu often celebrates the place and ingredient it’s made from — think of it as terroir for fermentation.

Aging / cask finish

Aging or cask finishing adds texture and secondary flavours (oak, spice, dried fruit). Most Shochu is bottled relatively young, but occasional cask-finished or aged releases provide richer, limited-run expressions.

Yuzushu

Yuzushu is a yuzu-based liqueur or infusion. Bright and citrusy, it’s excellent as a spritz base or mixer and often inspires chuhai and canned RTD recipes — shop our Yuzushu in the online store or make our popular Yuzu Sour cocktail.

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UMAMI

One of the five basic tastes, often described as savoury or deeply satisfying. Koji fermentation helps create umami compounds found in many Japanese foods.​

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YUZU

A fragrant Japanese citrus fruit prized for its aromatic zest and juice. It offers flavours somewhere between grapefruit, mandarin and lime.

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AUSTRALIAN SHOCHU

Shochu produced in Australia using traditional Japanese techniques adapted to local ingredients and conditions. Reed & Co. Distillery is one of Australia's pioneering producers of authentic Australian Shochu.