日本酒と焼酎入門 — 製法・産地・飲み方の基礎

When speaking of representative Japanese alcoholic drinks, two stand out: sake — a brewed beverage — and shochu — a distilled spirit. Although both share the use of rice and kōji, their production methods and drinking customs differ entirely. This article organizes the basics from four perspectives: production, grade, region, and how to drink.

Sake is a brewed beverage made from rice, rice kōji, and water — alcohol is produced through fermentation by yeast. It belongs to the same family as beer and wine, with an ABV typically around 15–16%. Shochu, on the other hand, takes a brewed mash and heats it, cooling the vapor back into liquid — this distillation step pushes the ABV considerably higher.

The most important indicator determining the grade of sake is the "seimai-buai" — the rice-polishing ratio. This shows the percentage of rice remaining after the outer layers of brown rice are milled away. A seimai-buai of 50%, for example, means 50% of the outer brown rice has been removed and only the inner 50% is used. The outer layers contain protein and fat, which cause off-flavors, so the more rice is polished away, the cleaner the resulting taste.

Because sake's flavor is greatly influenced by water and climate, famous brewing districts have long been concentrated in specific regions. Nada in Hyōgo Prefecture, with its mineral-rich Miyamizu well water and the sake rice variety Yamada Nishiki, produces a powerful "otokozake" (masculine sake). Fushimi in Kyoto Prefecture uses soft water to make a mellow "onnazake" (feminine sake).

Niigata Prefecture, in a heavy-snow region, makes use of snowmelt water and a cold climate to produce many of what are called "tanrei karakuchi" — clean, light, dry sakes. Akita Prefecture is similarly cold, and is highly regarded for its fragrant ginjō sakes produced through long, low-temperature fermentation.

Under the Liquor Tax Law, shochu is divided into two classes by distillation method. "Otsurui" is made by single-stage (pot-still) distillation, and the aroma and character of the raw material remain strongly. ABV is in principle 45% or less, with 25% being the typical standard. Also called "honkaku-shōchū" (authentic shochu), it is meant to be enjoyed for the individuality of its region and raw material.

"Kōrui," on the other hand, is made by continuous distillation apparatus, and because distillation is repeated many times, the result is extremely pure with no character. ABV is under 36%, although the undiluted base often reaches 35% or above. It is widely used as the base for chūhai and sour cocktails, with large demand in both commercial and household markets.

Honkaku-shōchū developed mainly in southern Kyushu, with each producing region using a different main ingredient. In Kagoshima Prefecture and parts of Miyazaki Prefecture, "imo-shōchū" — using sweet potatoes — is overwhelmingly dominant, characterized by sweetness and powerful aromas. Ōita Prefecture is the home of "mugi-shōchū," made from barley, popular for its toasty, easy-drinking flavor.

The Kuma region of Kumamoto Prefecture is the producing area for "kome-shōchū," made from rice, with a gentle flavor resembling sake. "Kokutō-shōchū" — produced only in the Amami archipelago of Kagoshima Prefecture — uses brown sugar made from sugarcane and is a distinctive drink with a subtle sweet aroma. Incidentally, Okinawa's awamori is also classified as a type of honkaku-shōchū, distinguished by its use of Thai rice and black kōji.

Sake is a drink whose flavor changes greatly with temperature, and each temperature band has its own name. Refrigerator-chilled is called "hiya" or "reishu" (cold sake). Room temperature is called "jōon" — or, in older usage, also "hiya." Warmed sake is collectively called "kan." Fragrant ginjō sakes are best chilled to enjoy the aroma, while richer junmai-shu with strong rice umami truly comes alive when warmed — matching the sake's character to the temperature is the basic principle.

Because shochu has a high ABV, it is often drunk diluted. The three standard styles are "rokku" (on the rocks with ice), "mizuwari" (cut with cold water), and "oyuwari" (cut with hot water). Imo-shōchū in particular releases its aroma all at once when made into oyuwari, making it the most beloved drinking style in southern Kyushu.

When making oyuwari, the proper method is to pour the hot water first and the shochu after — a technique that uses convection to let them mix naturally. The basic ratio is "rokuyon" (6:4 — six parts shochu to four parts hot water), adjusted to the drinker's preference.

In December 2024, Japan's "traditional sake-making" was inscribed on UNESCO's Intangible Cultural Heritage list. The scope covers Japan's distinctive kōji-using traditional production methods as a whole — sake, shochu, awamori, authentic mirin, and more. As with the washoku inscription, what was honored was not individual drinks but the entire "culture of alcohol-making," including the techniques of the tōji (master brewer) and the surrounding regional culture.

Whether viewed through the lens of production (brewing vs distillation), grade (rice-polishing ratio vs single/continuous distillation), region (Niigata, Hyōgo, Kyoto vs Kagoshima, Ōita, Kumamoto), or how to drink (temperature vs dilution style), sake and shochu are two beverages with contrasting and rich cultures. Whether in a business setting or at a meal with colleagues, knowing these basics will make conversation with your counterpart and the choice of brand considerably richer.