How to: Drink Barley Shochu at Home
- Reed & Co Distillery
- Aug 27
- 3 min read
Updated: Sep 2
Why Barley Shochu?
Our limited-edition Barley Shochu is a smooth, Honkaku-style spirit distilled from Australian pearl barley using our in-house koji.
Whether you enjoy it straight from the source here in Bright or in the comfort of your own home, you can expect notes of custard apple, vanilla and nutty cacao, with a hint of melon, toasted coconut and hazelnut, and a long, soft finish (35% ABV; 500 ml).
Our distiller Hamish created Barley Shochu to be enjoyed by Australians, many of whom enjoy spirits in a different way to traditional Japanese methods.
Our Spirit Lab Barley Shochu is made to be sipped neat, poured over ice, mixed with water or soda, or turned into effortless cocktails. Here's how to drink Barley Shochu at home...
Cool - but What is Barley Shochu, really?
Shochu is Japan’s native distilled spirit - often made from barley (mugi), rice (kome) or sweet potato (imo) and fermented with koji.
Food pairing & garnish Ideas
Barley Shochu’s profile pairs beautifully with pineapple, passionfruit, apple, ginger and cinnamon - translate that into garnishes (wheels, peels, a thin apple fan) or simple snacks (ginger-glazed nuts, hard cheeses).
Glassware, ice & temperature
Chill everything - glass, spirit, soda - for a livelier highball and better carbonation retention. Use clear, dense ice; stir gently.
To highlight natural sweetness/aroma, try room-temperature Shochu before adding ice/water, then adjust.
The 30-second serve - a weeknight go-to
Fill a chilled highball (tall glass) with ice
Add: 45 ml Barley Shochu
Top with: 90–120 ml cold soda water
Mix gently (so you don't kill the bubbles)
Garnish with a piece of pineapple, passionfruit, or apple
Why it works: sparkling water amplifies the Shochu’s bright notes without masking the flavour of the spirit.
Four no-fuss ways to drink It
1) On the Rocks
Add 30–45 ml to a small tumbler or ceramic cup over one large cube. Sip slowly; you’ll notice the coconut/vanilla notes unfold as it chills and dilutes.
2) Mizuwari - Shochu + Cold Water
The home-friendly, food-friendly classic. Start at 1:1 or 1:1.5 (water:Shochu) (adjusting to your taste). Build in the glass with ice; gentle stir. It softens edges and lifts aroma — ideal for savoury snacks.
3) Oyuwari - Shochu + Hot Water
Hot water first, then Shochu (heavier than water), so it naturally blends. Start around 1:1 (hot water:shochu). Expect rounder sweetness and a warming finish.
4) Highball / ChUhai - Shochu + Soda + fruit
The Japanese staple: Shochu, chilled soda and citrus. Our Barley Shochu loves pineapple, passionfruit, apple, ginger, cinnamon — keep it simple or lean into fruit.
Two R&Co house serves - that you'll want to keep making!
Passionfruit ChUhai
45 ml Barley Shochu
20 ml lemon juice
15 ml passionfruit syrup
90 ml sodaBuild in a chilled highball over ice; pour soda slowly and gently lift the ice to mix.
Shochu Old Fashioned
60 ml Barley Shochu
5 ml amaretto
3 drops spiced chocolate bitters
1 tsp rapadura sugar (or demerara)
Stir in a mixing glass with ice
Strain over fresh ice
Add orange zest
