KOKUSHU -Stories of Shochu-

Rice Shochu

Rice Shochu

Shochu, known as kokushu or the national spirit of Japan, has long been loved as a beverage that can be enjoyed with meals, like sake. Among the types of shochu available at Japanese Cuisine Yamazato, sweet potato shochu and barley shochu are especially popular. Rice shochu is also favored by guests, as its mellow aroma and gentle taste are smooth to the tongue and enhance the taste of food. shochu brands with around 40 degrees alcohol content used to be served, but these days, most are around 20 to 25 degrees. If you add the same amount of hot or cold water, the alcohol content is about the same as wine, and much easier to drink.

Rice shochu is made in various regions around Japan, and actively produced especially in Kumamoto. Kuma shochu, made in Kumamoto was designated for regional labelling by the World Trade Organization in 1995, and became an international brand. Along the Kuma River richly endowed with nature, more than 30 breweries have been producing rice shochu for more than 500 years. The type of yeast, ingredient rice, distiller, as well as storage and aging method differ by brewery, thus creating unique characteristics.

We hope you will enjoy the delicious rice shochu along with sashimi, shabu-shabu, kakuni (simmered pork) and other dishes at Japanese Cuisine Yamazato.

“Ginka Torikai” (Kuma Shochu)
 Glass (60ml) ¥1,300 

Japanese Cuisine Yamazato
Sommelier, Masao Okada


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