10 things you might not know about shochu

Think you know it all about Japanese spirits? Think again.

Sake often gets all the glory, but Shochu is the real MVP in Japan - ancient, complex, and deeply rooted in regional tradition.

Here are 10 fun facts about Shochu that might just surprise you:

1. Lower ABV: Shochu often sits around 25-30% ABV. That’s lighter than many spirits, and perfect for relaxed sipping.

2. It predates sake: Shochu’s been distilled in Japan since the 1500s. Ancient. Rooted. Still evolving.

3. It can be made with 50+ different ingredients: Rice, barley and sweet potato are the Big 2, but even chestnuts, sesame seeds, or carrots can be used to make Shochu.

4. It's more popular than sake: Shochu is actually Japan’s most consumed spirit - outselling sake and whisky.

5. Koji (which Shochu is made with) is Japan’s national fungus: It’s used in miso, soy sauce, sake — and of course, Shochu. It’s the foundation of flavour in Japanese food and drink.

6. Shochu has no added sugar or flavouring – Everything you taste comes from the fermentation and the ingredient itself. Pure expression in every sip.

7. Shochu pairs beautifully with food: it's built for grilled meats, oily dishes, and rich, umami flavours.

8. Shochu is highly digestible: the low sugar content and fermentation process means it's easy on the gut!

9. Shochu can be enjoyed hot, cold, on ice, or mixed with soda: it’s one of the most versatile drinks you’ll ever meet.

10. We’re proud to be the first producers of Shochu in Australia: we've spent more than eight years bringing this centuries-old craft into a new era — using koji, Australian-grown barley, and our own mountain water to make something truly unique.

Keen to learn more? Head here if you're curious.