GLOSSARY OF SHOCHU TERMS
Clear, easy-to-understand definitions of common shochu terms from Reed & Co. Distillery
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.
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 most popular spirit. Unlike sake (which is brewed), Shochu is distilled and covers a wide range of styles depending on base ingredient, koji and production method. ABV commonly sits around 20–30%, making many styles lighter and exceptionally food-friendly. Shochu is more popular than Sake in Japan.
Key ingredients & shochu bases
Kome — rice
Kome means rice. Rice Shochu (Kome Shochu) tends to be clean, rice-forward and umami-leaning — an elegant, food-friendly style.
Mugi — 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.
Imo — 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!
Koji
Koji
Koji is the mould culture (usually Aspergillus species) that converts starch to sugar during fermentation. Koji choice is central to Shochu flavour — it’s the fermentation element that creates umami, aroma and texture. Learn more at our 'Koji Spirits' page.
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
Honkaku
Honkaku literally means authentic'. Honkaku Shochu is typically single-distilled and ingredient-forward, designed to showcase the base material (rice, barley, sweet potato) rather than produce a neutral spirit.
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.
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.
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.
