Shochu & Soju
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Shochu and Soju are Asia’s understated distillates, prized for clean flavor and food-friendly balance. Shochu from Japan is typically single-distilled and bottled around 25 % ABV, with styles that range from earthy sweet-potato (imo) to nutty barley (mugi) and delicate rice (kome). Korean Soju is usually column-distilled and filtered for a softer texture at 16–24 % ABV, making it a versatile choice for neat pours, chilled shots, or citrus-driven cocktails.
Looking for an easy serve? Try the Umeboshi Highball—also called an Ume Sour. Muddle one salted pickled plum (umeboshi) in a highball glass, add 2 oz barley shochu, fill with ice and top with sparkling water. The salty-sour plum lifts the grain sweetness and keeps the drink crisp, illustrating why shochu highballs, or chu-hai, dominate izakaya menus.
This collection assembles small-batch bottlings from Kagoshima, Kyushu, and Jeju alongside modern craft releases that dial up character without losing the gentle profile that defines these spirits. Whether you want a traditional kokuto sugar-cane shochu for sipping or a crisp, charcoal-filtered soju for late-night grilling sessions, you will find region-specific bottles chosen for authenticity, balance, and value. Stock your bar with calibrated elegance that pairs effortlessly with sushi, yakiniku, Korean barbecue, and spicy seafood stews.
Description
Shochu and Soju are Asia’s understated distillates, prized for clean flavor and food-friendly balance. Shochu from Japan is typically single-distilled and bottled around 25 % ABV, with styles that range from earthy sweet-potato (imo) to nutty barley (mugi) and delicate rice (kome). Korean Soju is usually column-distilled and filtered for a softer texture at 16–24 % ABV, making it a versatile choice for neat pours, chilled shots, or citrus-driven cocktails.
Looking for an easy serve? Try the Umeboshi Highball—also called an Ume Sour. Muddle one salted pickled plum (umeboshi) in a highball glass, add 2 oz barley shochu, fill with ice and top with sparkling water. The salty-sour plum lifts the grain sweetness and keeps the drink crisp, illustrating why shochu highballs, or chu-hai, dominate izakaya menus.
This collection assembles small-batch bottlings from Kagoshima, Kyushu, and Jeju alongside modern craft releases that dial up character without losing the gentle profile that defines these spirits. Whether you want a traditional kokuto sugar-cane shochu for sipping or a crisp, charcoal-filtered soju for late-night grilling sessions, you will find region-specific bottles chosen for authenticity, balance, and value. Stock your bar with calibrated elegance that pairs effortlessly with sushi, yakiniku, Korean barbecue, and spicy seafood stews.
