Shochu is one of those spirits people think they understand until they actually have to explain it. Then suddenly it becomes “Japanese vodka,” “strong sake,” “something like soju,” or my personal favorite: “that clear thing Japanese uncles drink with hot water.” All understandable. All slightly wrong. Shochu is Japan’s native distilled spirit. It is built on koji fermentation, regional ingredients, and centuries of drinking culture. It can be made from barley, rice, sweet pot