Why Shochu Is the Ultimate Winter Spirit

Move over whisky. When it comes to comfort, flavour, and enjoyment, Shochu should be your new go-to spirit this winter.

When the cold sets in and the nights get longer, most people reach for the whisky or a glass of red wine to warm them up. But we think there's a better option out there!

Shochu is Japan’s national spirit, It's similar to sake, fermented with koji and steeped in tradition. And it's surprisingly well-suited to winter in the High Country. So here’s why it deserves a spot in your bar's cold weather rotation.

Our warming Koji Spirits Chilli Koji is the perfect winter drink.

1. It’s warming without being heavy

Shochu often sits around 20–25% ABV, making it lighter than whisky or vodka but still packed with flavour. Our Rice Shochu sits at 35% ABV. That makes it perfect for winter drinking - warming but without the burn. Sip it neat, on ice, or the traditional Japanese way: mixed with hot water to gently release aroma and round out the palate. Koji Spirits, our take on Honkaku-style Shochu, are especially smooth - ideal for slow sipping in front of the fire this winter.

2. It plays well with hearty winter food

Unlike bolder spirits that can dominate a dish, Shochu is the perfect companion for many meals. Its umami-rich character and clean finish pair beautifully with winter favourites like roast veg, grilled meats, ramen, and even spicy curry.

Whether you're planning a dinner party or just enjoying last night's leftovers, Shochu can bring balance to your table.

3. It’s versatile (and wildly underrated in cocktails)

Sure, you can sip it straight or over ice. But Shochu also shines in cocktails — especially when you want something less boozy and a little lighter. Try it in a citrus highball with yuzu and soda, or a Shochu martini with dry vermouth and a lemon twist. Koji Spirits is a perfect swap for sake or mezcal when you're looking for something with depth but a cleaner finish.

As Shochu expert Christopher Pellegrini says, "Shochu is about to have its Mezcal moment." And we’re all for it.

Our Koji Spirits Shochu has been designed specifically to suit an Australian palate and the way Australians like to drink - mixed, or in cocktails. So why not give one a try - we've blended some special shochu cocktail recipes for you to try at home.

4. It’s made for winter

The tradition of drinking Shochu in winter isn’t just functional — it’s mindful. It's a ritual. A way to slow down. To take a moment. That’s the kind of energy winter calls for.

At our Spirit Lab tasting room in Bright, we serve our Koji Shochu both traditionally and with a modern twist—designed to suit cold days, cosy corners, and curious palates.

5. It's made right here in Bright

Shochu is Japanese in origin - but ours is made right here in Victoria’s High Country. Using locally grown grain from NSW and traditional Japanese fermentation methods in our purpose-built koji room, we’ve adapted centuries-old techniques to suit the climate, water and palate of regional Australia.

That means what you’re sipping isn’t just delicious - it’s distinctly local. Crafted with care. Fermented with koji. And designed to capture the taste of the place we call home.

Ready to try Shochu?

Visit the Spirit Lab for a guided tasting or pick up a bottle from our online shop. Whether you're a neat-sipper, a cocktail lover, or Shochu-curious, there's never been a better time to explore the ultimate winter spirit.