Yoroshiku Senman Arubeshi (aka, Hakkaisan Sannen Chozo) is a moromi shochu produced by Hakkaisan, one of the most popular sake brands in the U.S. This particular shochu is distilled from raw sake mash (moromi). The only difference between this shochu and one of Hakkaisan’s famous sakes is that it’s distilled instead of brewed.

Bunzo Kome is a polished rice shochu, which, as with other shochus of this style, results in a sweet, mellow drink. There is a light, neutral, slightly alcoholic nose – not much going on at all with the scent of this shochu. The flavor is a sweet first impression, not unlike some sake, and that’s followed by more sweetness – a mellow sweetness. Not quite sugar, but not molasses or honey either.

Buckwheat, or soba shochu, is not particularly common in Japan and even less so in the US with only three available currently. Unkai is the most affordable of these and at just around $15 a bottle retail in New York City it is one of the most affordable honkaku (authentic) shochus available anywhere. Don't let the low price tag fool you. Unkai is an interesting, flavorful, and enjoyable shochu.

Daigano Ideki is our best guess for an English spelling of the name, which means "one drop in a big river." Finding information on this shochu is very much like one drop in a river. There's virtually nothing reliable out there. What we do know is that this barley shochu is aged in oak barrels stored in a cool dry place.

This iichiko silhouette is probably the most common Japanese shochu currently available in the United States. In NYC I’ve seen it in random mom & pop liquor stores as the only shochu among a shelf of sake options. It’s most commonly available in 750ml bottles, though I’ve seen other sizes in other countries. This is a great starter shochu, which is why I’ve chosen it for my first tasting note. It was my introduction to shochu back in 2008. I’d had Korean soju before, but Japanese shochu is a strikingly different (and better) experience.