What is shochu?

Jiu Shao, also known as Shao 'an in China Yuan Dynasty, Japan and Korean Peninsula, is a traditional distilled liquor in East Asia. It is made of glutinous rice and distiller's yeast as saccharifying and fermenting agents, and starchy (sugary) raw materials such as grains through cooking, saccharification, fermentation, distillation, aging and blending. It is a transparent color.

According to the origin, it can be divided into China shochu (white wine), Japanese shochu (roasted wine), Korean shochu, Ryukyu shochu (soaked wine) and so on.

Although they are all shochu, the alcohol concentration in China is much higher than that in Japan and South Korea, and spirits with high alcohol concentration are not popular in Japan and South Korea.

Extended data

"Nian" originated from ancient Chinese in China, which refers to spirits made more than twice. Burning is to describe its pungent taste. During the Yuan Dynasty in China, Yali wine and its preparation method were introduced to China. This kind of wine was called shochu.

After the Ming Dynasty, it was renamed as shochu in China, but it still retained the name of shochu in Japan. Because of its transparent color, like dew, it is also called dew wine.

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