Shochu is a Japanese distilled liquor that embodies the climate of Japan and the subtlety of the Japanese people. Shochu is made from clean mountain spring water and locally grown ingredients such as barely, rice and potatoes. Approximately 93% of all shochu is made on the island of Kyushu. Kyushu is home to many distilleries, each of which uses local specialty products and original techniques to distill shochu.
Most of the world's distilled liquors are made from certain select ingredients, but shochu is different in that it can be made from a wide variety of ingredients; distillers in different areas of Japan use various locally grown ingredients to make shochu. Many people enjoy shochu made from potatoes, rice and barley—all of which are grown in abundance throughout Japan.
Shochu can be made from a wide variety of ingredients, including barely, rice, potatoes, sesame, brown sugar and chestnuts. This is why it can be enjoyed any way you like. Shochu can be served on the rocks or with water or hot water; or fruits or herbs can be added to make fruit liquors or medicinal beverages. It is also an excellent base for cocktails. Even when mixed with water or hot water, shochu does not lose its flavor, making it the perfect companion for many different dishes.