Fitness
How to Drink Shochu, the Japanese Spirit More Popular Than Sake
You’ve been pairing sake with your spicy tuna rolls for years and adding Japanese whisky to your rotation as of late since its booming popularity, but there’s one Japanese liquor that still remains mostly undiscovered stateside: shochu. This spirit is so beloved in Japan that it’s known as the country’s native spirit and even trumps sake in popularity.
You could think of shochu as a relative of vodka, albeit a distant one. This centuries-old spirit boasts a robust flavor profile, and some expressions, like Saiten from iichiko, a leading maker of premium shochu with U.S. distribution, have a bit of a umami flavor that pairs nicely with savory, rich dishes and citrus cocktails, too.
In a nutshell, shochu is a clear, white spirit that’s distilled from vegetables and grains like barley, sweet potato, and rice, explains Tetsuro Miyazaki, the general manager of iichiko USA.
“It offers an incredibly rich flavor while also remaining very light with a smooth finish,” Miyazaki says.
But it’s funky, too: A fermentation process involves earthy and sweet koji, considered Japan’s national mold. Here in the U.S., James Beard award-winning Chef Sean Brock has tapped into the culinary potential of koji, experimenting with it in hot sauces and beer.
Bartenders familiar with shochu appreciate its range.
“It can be consumed neat, on the rocks, with a touch of hot water to enhance the aroma, in a simple highball, or as the backbone of a low-alcohol cocktail,” says Branden Fugate, beverage director at Tender Mercy in Dayton, Ohio, who, a few years back, was introduced to the world of shochu at a tasting in the home of a Japanese consulate.
Here’s an introduction to shochu, the Japanese liquor that could very well start trending stateside—as well as some bottles to add to your bar cart and a cocktail recipe to experiment with as you’re getting to know this complex spirit.
How shochu is made—and how it differs from sake
The biggest difference when it comes to Japan’s popular spirits is that shochu is distilled, whereas sake’s classified as a fermented beverage, Miyazaki says.
Since many people confuse the two spirits, you can think of it this way: Beer is to whisky what sake is to shochu, says Paul Nakayama, who, with his wife, Mai, owns Nankai Shochu, a premium spirit from the Japanese Island of Amam.
Genuine shochu is unique against all other spirits in the world because it’s single-distilled, all-natural, and fermented by koji, the Japanese mold varietal that’s also responsible for making soy sauce and miso, Nakayama says.
“Its production method results in a spirit that tastes deliciously unlike anything else,” Nakayama says.
Most spirits clock in around 40 percent ABV. Shochu typically ranges between 25 to 43 percent, meaning some expressions serve as less boozy alternatives. For an additional reference point, sake’s ABV is around 15 percent.
What does shochu taste like?
Because it’s single distilled, shochu represents the flavors of the source ingredients and has a true sense of terroir, Nakayama says. But, different ingredient types will yield different profiles and spirits experts have a diverse set of tasting notes.
For Nakayama, barley shochu will be mild and slightly sweet; sweet potato shochu can be rich, fruity, and earthy; and black sugar (Kokuto) shochu from Amami is light with strong tropical fruit notes.
Meanwhile, James “KP” Sykes, co-owner of The Armory in Brooklyn, says sweet potato shochu can deliver an intense level of herbal tones, caramel, and sometimes butterscotch on the first sip; and you might be able to pick up more subtle notes of vanilla, chocolate and peanut brittle in barley-based shochu.
With 43 percent ABV, iichiko Saiten is on the strong side for shochu. Courtesy of iichiko
3 bottles of shochu to try now
Shochu has enough mettle to hold its own in cocktails, Sykes says, but can also be sipped and enjoyed by itself. Looking to imbibe? Here are a few bottles that are a great introduction to the spirit.
1. iichiko Saiten
As the brand’s most recent expression, iichiko’s Saiten is filtered through 1,000 feet of volcanic rock to produce a clean flavor. With 43 percent ABV, it’s on the strong side for shochu and has tasting notes of honeydew melon, white grapes, and white pepper. “Saiten is incredibly mixable, and has savory flavors and umami-like character in mixology,” Miyazaki says.
[$33; drizly.com]
2. Mizu Green Tea Shochu
Made with a mixture of barley, koji rice, and green tea leaves, this green tea shochu is rich and decadent. “The green tea leaves are added in the secondary fermentation process, which lends a graceful, harmonious aroma amidst the barley, kelp, and peppercorn flavor profile,” Sykes says.
[$41; mizushochu.com]
3. Nankai Gold
Artfully blended from a variety of oak-aged kokuto shochu, Nankai Gold has complex, rich notes of green apple, chocolate, raisins, and honey with a smooth, long finish, Nakayama says. “On its own, it can compete against popular Japanese whiskies but with much more umami,” he says. “As a nightcap, I enjoy it as an exceptional old fashioned.” (Keep reading for the recipe.)
[$97; umamimart.com]
iichiko Koji Old Fashioned Courtesy of iichiko
A cocktail recipe to experiment with: Koji old fashioned
Ingredients
- 2 oz iichiko Saiten
- 0.25 oz simple syrup (to make, combine 1 cup hot water with 1.5 cups sugar and shake vigorously until dissolved)
- 2-3 dashes Angostura Bitters
- Orange slice
Instructions
- Mix all ingredients into a glass with ice.
- Stir and garnish with orange slice.
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The key to 360-degree muscle: 90-degree eccentric isometrics. It might seem like we’re throwing a lot of geometry at you, but the concept behind time under tension (TUT) is simple, says Joel Seedman, PhD, owner of Advanced Human Performance: “Perform the lowering phase of a movement in a slow, controlled fashion, usually 3 to 5 seconds; pause in the stretched position, typically around 90 degrees; then perform the lifting phase in a powerful yet controlled fashion.” Believe us, a time-under-tension workout can humble even seasoned lifters…Eccentric isometrics are like the pressure cooker of training.
“Rather than mindlessly performing slow-tempo reps, you’re using the increased time under tension as a means to fine-tune your body mechanics and alignment, which requires more mental engagement and focus,” Seedman adds.
If you want to forge functional muscle mass and strength while simultaneously bulletproofing the joints and connective tissue, give this 10-move, full-body eccentric isometrics workout a go.
Directions
Perform the following moves as 90-degree eccentric isometrics following the above protocol. Use heavy weight, but not at the detriment of proper form. Rest 60 to 90 seconds between sets and 2 minutes between circuits. Perform once every 2 to 4 days for optimal results.
Best Time-Under-Tension Workout for Total-Body Strength
Circuit 1
A. Barbell Back Squat
Set a squat rack up with heavy weight, then grasp bar and step under it. Squeeze shoulder blades together, then stand to unrack bar and step back with feet shoulder-width apart. Inhale, hinge at hips and slowly bend knees to 90 degrees. Pause, keeping natural arch in low back, then extend through hips to powerfully stand. 3 x 4-6 reps
B. Renegade Row
Start in the top position of a pushup with hands shoulder-width apart on moderate-to-heavy dumbbells (shown). Explosively drive right elbow back to row dumbbell toward ribs while balancing on opposite hand and feet. Pause, then slowly lower weight, stopping a few inches above floor. Switch sides after all reps are done. 3 x 5 reps each side
Circuit 2
A. Dumbbell Bentover Row
Stand with feet hip-width apart, holding two moderate-to-heavy dumbbells in front of thighs, palms facing you. Push hips back and hinge torso forward so it’s nearly parallel to floor, soft bend in knees. Dumbbells should be near shins. Drive elbows back to row weights toward ribs. Pause, then slowly lower down for 3 to 5 seconds. 3 x 4-5 reps
B. Incline Dumbbell Chest Press with Legs Raised
Set an adjustable bench to a 30- to 45-degree angle and lie back with dumbbells in either hand. Engage core and lift legs off floor, flexing feet. Press weights overhead, palms in. Slowly lower to 90 degrees, staying tight and compact. Pause, then drive weights up directly over chest. 3 x 4-5 reps
Circuit 3
A. Dumbbell Bulgarian Squat
Stand lunge-length in front of a flat bench, holding heavy dumbbells in each hand by your sides, palms facing in. Rest the ball on top (shoe’s laces) of your right foot behind you on the bench. Slowly lower your body until your front thigh is parallel to the floor. Pause, then drive through your heel to stand. Switch sides after all reps are complete. 2 x 3-4 reps each side
B. Single-leg Romanian Deadlift
Stand with feet hip-width apart holding dumbbells or kettlebells. Drive right leg up, foot flexed, knee aligned with hip, making a 90-degree angle. Hinge at hips as you slowly lever your torso toward floor, lowering weights and driving right leg back for counterbalance. Hold, then squeeze glutes to reverse. 2 x 3-4 reps each side
Circuit 4
A. Pullup
Hang from a pullup bar using an overhand grip with legs extended and feet flexed. Engage lats and draw shoulders down your back, then pull yourself up until chin is higher than hands. Pause at the top, then slowly lower. Pause at bottom, then reset before your next rep. 2-3 x 4-5 reps
B. Kneeling Overhead Barbell Press
Hold a bar with moderate-to-heavy load at shoulder level with forearms perpendicular to floor. Kneel at end of bench with feet flexed to grip edge for support. Inhale, engage your core and glutes, then press the bar overhead, pushing your head forward so it passes your face, exhaling at the top.
Slowly lower until elbows are at 90 degrees, then hold to maintain tension. Begin your next rep from here. 2-3 x 4-5 reps
Circuit 5
A. Dumbbell Pushup
Place hands on dumbbells (this provides greater range of motion) at shoulder width and feet wider than shoulder width with just toes touching the ground. Keep head neutral and hips high to increase tension on core, chest and tris and reduce stress on spine. Slowly lower to the floor. Stop
once elbows hit 90 degrees, pause, then push up to start. 1-2 x 6-8 reps
B. Biceps Curl
Stand with feet hip-width apart with moderate-to-heavy dumbbells in each hand hanging by sides. Engage biceps to curl the weights up, keeping upper arms still. Pause at the top, then lower slowly. Don’t let arms drop all the way down to keep greater time under tension on biceps. 1-2 x 6-8 reps
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