History of Shochu

Shochu dates back to the 16th century and was once the drink of the common people. It was relatively inexpensive to produce compared to other alcoholic beverages and has since gained popularity among the upper classes.

Breweries and Bartenders

Breweries and bartenders have become increasingly fond of shochu in recent years and it has become a staple in many bars, especially in Tokyo and Osaka. Bartenders regularly use shochu in craft cocktails, offering a wide selection inspired by the versatile beverage. Additionally, shochu distilleries are increasing in popularity and act as great resources for visitors looking to learn about the history of shochu and sample a variety of its types.

Japanese Alcohol Culture

Alcohol is an essential part of many rituals and practices in Japan, making the production and use of shochu an important part of the country’s culture. It is typically an important part of celebrations and hospitality traditions, often used as a way to show respect for guests.

Popularity of Shochu

The popularity of shochu has been on the rise in recent years due to its versatility and unique flavor. It can be enjoyed neat, on the rocks, or mixed in a variety of cocktails. Additionally, its light body and unique flavor make it a popular choice for those looking to reduce their alcohol consumption.

Shochu is an important part of Japanese culture and has a long history of production and consumption. In recent years its popularity has increased due to its versatility and unique flavor. Those looking to explore the culture of Japan can do so by learning more about shochu and its production, and by visiting local distilleries and bartenders.