Shochu is a traditional Japanese distilled spirit that’s highly regarded not only for its diverse flavors but also for its potential health benefits. First, shochu has lower calories and sugar content than other spirits, making it a healthier option. With an alcohol content of around 25%, it pairs well with a variety of dishes. Shochu is also incredibly versatile in terms of how it’s served; whether neat, on the rocks, diluted with water, or warmed (oyuwari), each method brings out unique layers of flavor.
Drinking hot shochu (oyuwari) is believed to improve blood circulation and may help prevent blood clots. Shochu is known for its excellent value as well, with a reasonable price point and versatility that make it suitable for any occasion—from casual sipping at home to formal gatherings.
Historically, shochu had many uses. The ancient Japanese text Sōhonshinkyō mentions it as a natural preservative. In the past, people added shochu to sake, calling it hashira shochu, to extend the sake’s shelf life. It was even regarded as a natural oral remedy. A Japanese friend once shared that his father, from Kagoshima (a shochu stronghold), mentioned how locals would add an egg to warmed shochu and drink it to alleviate discomfort. They often felt relief the next day—a remedy you might try yourself (disclaimer: this is not an official recommendation).
With its health benefits, diverse flavors, and affordability, shochu is truly a high-value drink for those eager to explore various layers of flavor.