Shochu, Japanese Vodka/Distilled Spirit
Shochu is another alcoholic beverage imported directly from Japan. The difference between Japanese sake and shochu is that Japanese sake is made with brewed alcohol, but shochu is made with distilled alcohol and is in the same category as whiskey, scotch, and vodka.
Shochu is made with several raw ingredients and is usually produced in warmer regions like the southern area of Japan. Currently there are approximately 635 different shochu sakaguras (breweries; Otsu type) that have come a long way in developing many new remarkable shochus.
Within the past couple of years, there has been a huge shochu boom taking place in Japan, and the consumption of shochu has increased dramatically.
Our Wholesale Shochu ListOver hundred of Shochu information including photos of bottles, downloadable labels, shelf talkers!
Learning About ShochuTips to enjoy shochu including food matching lists.
- What are the various types of shochu?
- What are the basic ingredients in shochu?
- What is Koji-kin, and how does it affect shochu?
- What is the effect of the distillation process on shochu?
- What is the percentage of alcohol, and how does it affect shochu?
- What is the average shelf life of shochu?
- How is shochu made?
- How should one serve shochu?
- How one can enjoy shochu with a variety of different foods?
- How should shochu be stored?
- How can one begin educating wait staff be about shochu?
- Shochu varieties
- The relationship between shochu and hangovers
- Shochu's calorie count!
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