Japandon Imported Shochu

We are delighted to import Shochu
Japandon imports and sells one of Japan's most distinctive products: Shochu. Shochu is a clear distilled spirit similar to vodka. The essential difference between sake and Shochu is sake (or "nihon-shu" in Japanese) is brewed, whereas Shochu is distilled. For more information on Japanese sake please click here.
In Japan Shochu is mixed with hot water, salty ume-plums, or can be mixed with oolong tea and fruit juices such as orange, grapefruit and peach.
Weight conscious drinkers will prefer Shochu since it contains a low level of calories. In Japanese law, the alcohol content of Shochu must be 45 percent or less. Although most comes in at 25 percent, lower than a regular bottle of distilled spirits that are sold at 40 percent.
As we mentioned in our about us section, we source most of our foods from Fukuoka, on the island of Kyushu. The home of Shochu is the island of Kyushu island.
Similar to vodka, Shochu can be distilled from various types of ingredients that contain natural sugar such as potato, rice, wheat and barley. After the sugar is extracted from the source ingredient, yeast is added to the sugary water, converting the sugar into alcohol before the distillation process.
We import the two main types of Shochu: Otsurui and Korui. Korui Shochu is distilled several times and usually consumed in cocktails. Otsurui is distilled only once, leaving a distinctive smell of the source ingredient. This type of Shochu is often enjoyed on the rocks and is becoming increasingly popular in Japan.
Imo-Jochu is distilled from sweet potatoes within a few days after being harvested. Unlike other types of Shochu produced from grain crops, imo jochu can only be produced during the harvest season between August and November. After the distillation, imo jochu is matured for a few months before being shipped. Shinshu (new Shochu) is sold in November as a tradition to celebrate the beginning of making Shochu.
The exact origin of Shochu is unknown, although the first document mentioning Shochu was found in Kyushu island in the 1500s, indicating that Shochu distillation first arrived in Kyushu island through Thailand while the other would say that it came from China through Korea. By the mid 1500s, Shochu was available to ordinary citizens according to the document found in Kyoshu island, written by a local carpenter. "I was disappointed that the manager didn't offer us a glass of Shochu for all the hard work we've done for his shrine."
Today shochu cocktails or "Chu-Hai" canned cocktails are sold virtually everywhere in Japan, from a street vending machine to a 24-hour convenient store, or at a subway kiosk. Chu-Hai drinks come with the variety of flavors such as grapefruit, lemon, lime, peach, strawberry, plum and many more.