a little about SHOCHU
Shochu is a Japanese traditional clear distilled spirit that has been made at least from the 16 century in Japan. The main difference between Sake (Nihonshu) and Shochu is simply the process of making. Sake is brewed and its main ingredient is rice whereas Shochu is brewed then distilled and its main ingredients are various. Shochu can be made from a variety of ingredients such as sweet potatoes, barley, buckwheat, rice sweet corn or brown sugar. A few other products like sesame or chestnuts may also be able to form the base of Shochu. Even though there are so many ingredients used to make Shochu, there are only two main types in Shochu, called Korui and Otsurui.
Otsurui VS Korui
Otsurui is distilled only once. This is a traditional way of making Shochu and single distillation leaves a smell of the source ingredient and strong individual character in a taste.
Korui is distilled several times. Repeated distillation forms ethyl alcohol of high purity which has a taste of little distinction. Water is then added, and this water is the main source to determine the taste and palatability of Shochu.