Shochu/soju

Core

Kyushu / Japan (shochu heartland — Kagoshima / Miyazaki / Oita), Seoul / South Korea (soju culture), Andong / South Korea (traditional soju)

ABVSoju: 16-25%

Sub-styles

Honkaku shochu (authentic single-distillation / Japan)Imo shochu (sweet potato)Mugi shochu (barley)Kome shochu (rice)Soba shochu (buckwheat)Diluted soju (modern Korean / 16-20%)Traditional soju (distilled / 25-45%)Flavored soju (fruit-flavored / 12-16%)

Tasting Notes

Shochu (imo/sweet potato): roasted chestnut, earth, brown sugar, caramel, savory funk, tropical fruit. Shochu (mugi/barley): toasted grain, clean, mild, slightly sweet, easy. Shochu (kome/rice): delicate, floral, sake-adjacent but with distillation weight. Soju (diluted): clean, neutral, faintly sweet, mild ethanol. Soju (traditional): rice complexity, slight funk, more body, grain character. The massive difference is between diluted soju (which tastes like gentle vodka) and honkaku shochu (which tastes like its ingredients). Know which one you're pouring.

Brand Guide

Shochu —

Well

iichiko (mugi/barley, $18-22)

Call

Shiranami (imo/sweet potato, $20-28)

Premium

Tomi no Hozan (imo, $30-40)

Top Shelf

Mori Izo (imo, $45-65). Soju — Diluted: Jinro Chamisul, Chum Churum ($5-8/375ml). Traditional: Hwayo ($25-40), Andong Soju ($30-50). Flavored: Jinro flavored line ($5-8). iichiko is the gateway shochu — clean, approachable, widely distributed. Jinro is the soju to stock — the guest already knows it or should

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The Story

East Asia's invisible giant. More shochu and soju sell annually than any vodka brand.