Shochu: What is it, How To Drink It, And what does 'Honkaku' mean
- Reed & Co Distillery
- Sep 24
- 3 min read
Shochu is quietly making moves in bars around Australia - and for good reason. If you’re seeing the term 'Shochu' pop up in searches or your algorithm and wondering what it actually is, what it tastes like or how to drink it, we are your one-stop-shop to find out all there is to know about Shochu.
We’ll explain what Shochu is, how it’s different from sake, why koji matters, and simple ways to enjoy it — from classic Japanese serves to a springtime Chuhai made for our Australian palates. And if that makes you thirsty and you you want to try before you buy, book a guided tasting at our Spirit Lab in Bright. Book A Tasting
What is Shochu?
Shochu is a Japanese distilled spirit made from starchy grains like rice, barley, sweet potato, rice, or many other ingredients. We inoculate the grain with 'koji' - a type of Japanese mould - to help convert the starch to sugars.
Unlike Sake (which is brewed), Shochu is distilled. It is often lower in alcohol than many spirits (around 25-30%) and really showcases the flavour of its base ingredient.
Shochu vs Sake: What’s the difference?
In short: Sake is brewed, Shochu is distilled.
Sake: Rice is polished, fermented; ABV ~14–16%; sweeter, rice-forward.
Shochu: Distilled from a single base (barley, rice, sweet potato); ABV ~20–30% typically; drier and savoury, often umami-rich.
What Is Koji and why does it matter?
Koji (Aspergillus oryzae) is the enzyme-rich mould that converts starches into sugar. It’s central to both Sake and Shochu production — and it’s what gives koji-fermented spirits (like our Reed & Co. Koji Spirits) their savoury, umami notes.
If you’re searching “what is koji” or “koji Australia,” yes — Australian makers (including us) are experimenting with locally grown koji and native grains to create unique expressions.
Honkaku Shochu - what that fancy term actually means
Honkaku Shochu literally means “authentic” — it emphasises traditional methods, single distillation, and a focus on ingredient-driven flavour (so you taste barley, sweet potato or rice — not a neutral base).
Shochu tasting tips - what to smell/taste for
Barley Shochu: biscuit, cereal, gentle earth
Rice Shochu: clean, rice, umami
Sweet potato Shochu: rich, vegetal, roasted
Look for balance, texture and how the spirit changes with water or soda.
How do you drink Shochu? A simple serve to get you started
While ancient in tradition, modern Australian Shochu has been developed for the Australian palate. This is how Australians love to drink shochu (and how we serve it at Reed & Co):
Straight / Neat — small measure, sip slowly.
With water (Oyuwari or Mizuwari) — warm or cold water in a 4:6 ratio
On ice — crisp and refreshing.
Chuhai (Shochu + Fruit + Soda) — our favourite spring serve; fruity and sessionable.
Cocktails — swap shochu for vodka/gin in lighter cocktails for a modern twist.
Where to try Shochu in Australia?
If you’re in Bright, you can try Australian Shochu in person at our Spirit Lab tasting room — we offer tasting flights that explain what Shochu tastes like and how to serve it. You'll get to try three of our Koji Spirits with mixers and garnishes to help you discover your favourite. Book A Tasting
Shochu FAQ
Q: What is Shochu made from?
A: Shochu is made from a single starchy grain base ingredient like barley, rice or sweet potato, and often uses koji in its production.
Q: Is Shochu stronger than sake? A: Shochu is typically stronger by ABV, but many Shochu styles are more sessionable (around 25% ABV).
Q: What is Honkaku Shochu?
A: Honkaku denotes traditional, single-distilled Shochu that highlights the base ingredient’s flavour.
