In recent years, the spirits category has experienced great change, with vodka, whisky and gin having their time in the sun. In an age where consumers are becoming more open to trying new experiences, there’s an exciting opportunity for new spirits to move into the limelight and Japanese shochu is at the forefront of the conversation.
Japan’s national spirit is made from a wide range of starch-based starters that are combined with koji and water to produce distilled alcohol. Let’s take a look at the five most common styles of honkaku {single-distilled) shochu.
Yamato Magazine 