WHAT DOES SHOCHU TASTE LIKE?
A simple guide to Shochu flavour, aroma and what makes each style taste different.
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Shochu can taste clean and delicate, fruity and floral, rich and nutty, or savoury and complex, depending on the ingredient it is made from and how it is produced.
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Rice Shochu is often softer and more delicate, while Barley Shochu can develop richer, toasted and nutty flavours. Unlike a neutral spirit such as vodka, Shochu retains the character of its base ingredient and fermentation.
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That variety is part of what makes Shochu so interesting — there isn't one single flavour that defines it.
WHAT GIVES SHOCHU ITS FLAVOUR?
Much of Shochu's character comes from three things:
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KOJI × YEAST × BASE INGREDIENT
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The base ingredient might be rice, barley, sweet potato or any other of the 50
'approved' shochu ingredients.
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Koji and yeast drive the fermentation, while the way those ingredients are treated throughout production influences the aromas and flavours that eventually make their way into the glass.
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This is one of the things that distinguishes Shochu from highly neutral spirits: the character of its ingredients and fermentation is all part of the experience.
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Curious about the process? Learn more at What is Shochu →
SHOCHU FLAVOUR PROFILES
Shochu can produce a surprisingly broad spectrum of flavours. Some of the profiles you might encounter include:
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Fruity
Apple, pineapple, banana, mango and other ripe-fruit characteristics can emerge depending on the ingredients and fermentation.
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Floral
Some Shochu can have delicate floral aromas reminiscent of rose, lavender or honey.
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Sweet
Vanilla, caramel and coconut-like aromas can give some Shochu a softer, sweeter impression.
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Toasted
Coffee, nuts, grain and smoky or toasted characteristics can appear in richer styles.
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Lacto
Fermentation can also produce creamy, yoghurt-like characteristics.
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Herbaceous
Some expressions move towards fresher herbal and green flavours.
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Umami
Shochu can also develop earthy and savoury characteristics reminiscent of mushroom or seaweed.
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Pickled
Fermentation can even produce flavours reminiscent of Japanese pickles and daikon.
The exact combination depends on what the Shochu is made from and how the distiller chooses to work with it.
WHAT DOES REED & CO'S AUSTRALIAN SHOCHU
TASTE LIKE?
At Reed & Co. Distillery in Bright, Victoria, we produce Australian Shochu using locally grown ingredients and our own approach to koji fermentation and distilling.
BARLEY SHOCHU
A smooth, Honkaku-style Shochu distilled from Australian pearl barley, with smooth, sweet melon notes, a hint of coconut, vanilla and cacao, and a long, soft finish.
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LAB NOTES
Koji: Aspergillus Luchuensis
Fermentation Base: Biodynamic pearl barley (VIC)
Yeast: Shochu
Fermentation: Long
Distillation: Low pressure vacuum
TASTING NOTES
Aroma: Custard apple, vanilla and nutty cacao
Palate: Sweet with a hint of melon, layers of toasted coconut, vanilla, cacao, and hazelnut. It has a nice texture coming from a molasses-like flavour.
Finish: Soft and long
A lighter, more floral and aromatic alternative to many traditional spirits (vodka/gin), designed to be enjoyed neat, over ice or in refreshing highballs and cocktails.
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LAB NOTES
Koji: Aspergillus Luchuensis
Fermentation Base: Rain-fed Tachiminori Rice (NSW)
Yeast: Sake 901
Time: Long
Distillation: Low Pressure
TASTING NOTES
Aroma: Light and fruity with a floral undertone
Palate: Displays of sweet melon with tropical fruit notes
Finish: Creamy yet dry lacto finish
WHAT'S THE BEST WAY TO TASTE SHOCHU?
If you're discovering Shochu for the first time, start simple.
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NEAT
Try it neat first so you can explore its aroma and flavour without anything else getting in the way.
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ADD ICE AND SODA
From there, try it over ice or lengthened with soda.
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TRY JUICE OR FRUIT
Shochu, soda, & fruit makes a simple Chuhai - a popular Japanese cocktail that helps showcase the versatility of the spirit.
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Discover more ways to serve it in How to Drink Shochu →
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DISCOVER AUSTRALIAN SHOCHU
The easiest way to understand Shochu is to taste it.
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Explore our range of Australian Shochu online, or visit our Spirit Lab Tasting Room at Reed & Co. Distillery in Bright for a guided tasting, or book for dinner at our Izakaya-style restaurant, Koji Bird, for the full experience.
FREQUENTLY ASKED QUESTIONS
What does Shochu taste like?
Shochu can taste fruity, floral, creamy, toasted, nutty, herbaceous or savoury depending on its ingredients and production method. There is no single Shochu flavour — different base ingredients and fermentation techniques can produce very different expressions.
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Is Shochu sweet?
Shochu can have aromas that seem sweet, such as fruit, vanilla or caramel. However, perceived sweetness and added sugar are not the same thing, and the flavour will vary considerably between styles.
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Does Shochu taste like vodka?
Shochu generally has more character from its ingredients and fermentation than a neutral spirit such as vodka. Depending on the style, it can have fruity, floral, grain, toasted, creamy or savoury characteristics.
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What's the difference between Rice Shochu and Barley Shochu?
The base ingredient is one of the factors that shapes Shochu's flavour. Rice Shochu can be softer and more delicate, while Barley Shochu can develop richer, grain-driven, toasted or nutty characteristics.
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What's the best way to drink Shochu?
Shochu can be enjoyed neat, over ice, with soda or in cocktails. Trying it neat first is a simple way to discover its aroma and flavour before experimenting with different serving styles.
