Having closely observed the growth of wine in India over the past 15 years—and more recently, sake—I firmly believe that the time is ripe for shochu to make its mark in India’s promising alcoholic beverage market. My confidence stems from the remarkable success of spirits like craft gin and agave, which have left Indian consumers eager for more. But why shochu? Several factors work in its favor—its uniqueness, the growing fascination with Japanese cuisine and beverages, and much more.
Understanding Shochu
Shochu is a traditional Japanese distilled spirit with a history spanning over 500 years. Unlike sake, which is brewed, shochu is distilled, typically resulting in a higher alcohol content. It can be made from a variety of base ingredients, giving it remarkable versatility in flavor. This adaptability allows shochu to exhibit a wide range of expressions, from light and floral to rich and robust.
Key points to know about Japanese Shochu
- Base Ingredient: Can be made with barley (mugi), sweet potato (imo), rice (kome), buckwheat (soba), or even brown sugar (kokuto).
- Alcohol Content: Shochu typically has an alcohol content ranging from 20% to 45% (most commonly 25%), making it stronger than sake but milder than whisky.
- Single vs. Multiple Distillation: There are two main categories of Shochu: Honkaku shochu (single-distilled) and Korui shochu (multiple-distilled). Honkaku shochu retains the original flavors and aromas of its base ingredient, while Korui shochu is more neutral, similar to vodka.
- How to Enjoy: You can enjoy Shochu in multiple ways- neat, on the rocks, diluted with water (either cold or hot), or mixed into cocktails.
- Food Pairing: Shochu pairs well with a wide range of Japanese and non-Japanese dishes. For example, barley shochu works nicely with grilled meats and fish, while sweet potato shochu complements richer, umami-heavy dishes like braised pork or mushroom-based meals.
My tryst with Shochu
Until now, shochu has remained a niche beverage in India, typically found at trade tastings, exhibitions, or, at best, as a cocktail ingredient in select high-end bars. My own experiences with shochu have been much the same—except for the rare occasions when I’ve savored a special bottle at home, trying to unravel its complex flavors.
To truly understand the flavor profiles of a beverage category, one must explore a diverse range of its variants. I had that opportunity when Sakagura Ohtemon, a renowned shochu producer from Miyazaki Prefecture, offered me an extensive tasting right at my doorstep. It was then that I realized just how little I had known about this ancient beverage all along.
Established in 1895, Sakagura Ohtemon specializes in producing a vast array of shochu, balancing tradition with modern techniques. Their production philosophy views shochu not as something made by humans but as a process in which microorganisms ferment and mature naturally, with humans serving only as facilitators.
The approach is reflected positively in their various shochu expressions, many of which have been awarded in competitions like the International Wine and Spirits Challenge (IWSC), Tokyo Whisky and Spirits Competition (TWSC) and Kura Master.
Here are some of the Ohtemon shochu that I particularly enjoyed:
- Kurauchi Gokuhi Ringisho – Kuro (Source: Sweet Potato, Alc 25%, Awards: TWSC 2024 Bronze.): Rich and viscous, with a faint acidity and robust mouthfeel.
- Aku No Kurobuka (Source: Barley, Alc 29%, Awards: IWSC 2023 Trophy, Outstanding Gold, 98pts): Luxuriously smooth with malty overtones, and enticing aromas of chocolate and nuts.
- Madako Imo (Source: Sweet Potato, Alc 30%, Awards: TWSC 2024 Superior Gold, Best Category – IWSC 2024 Outstanding, 98pts ): An undiluted shochu with a nutty flavour profile. Despite its relatively high alcohol, it is very smooth and works very well as a “sipping spirit”.
- Ringi Sho (Source: Sweet Potato, Alc 25%,) Made in the traditional style that dates back to the Meiji period, this shochu has enticing floral and candy aromas followed by a smooth lingering palate.
Apart from the above, there were some aged shochu that could easily be mistaken for fine malt whisky if tasted blind- be it by colour or the aromas/flavour profile.
Can Shochu make it big in India?
Despite being available in India for a few years, shochu has yet to gain the traction it deserves, largely due to limited marketing and low consumer awareness. However, the timing has never been better for a breakthrough. With more Indians traveling to Japan and discovering shochu firsthand, there is a growing familiarity that can serve as a strong foundation for its promotion.
Adding to this momentum is India’s thriving mixology scene, with top bars gaining global recognition. Shochu’s versatility presents an exciting opportunity for mixologists to experiment and create innovative cocktails, further enhancing its appeal. To truly establish itself in the Indian market, strategic partnerships with local distributors and hospitality venues will be key.
To conclude, shochu has the potential to become more than just a niche offering—it could spark a new beverage trend in India. The times are just right to introduce Indian consumers to its depth, versatility, and rich heritage, paving the way for a broader appreciation of this unique Japanese spirit.
