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Shochu Varieties by Base Composition | ||
Potato shochu | It is produced mainly in Kagoshima and Miyazaki, Japan. | |
Barley shochu | It is produced throughout Japan. Major production sites include Oita Prefecture and Iki, Nagasaki Prefecture. | |
Rice shochu | A typical rice shochu is Torikai, a famous shochu made from rice shochu, located in Kumamoto Prefecture. | |
Brown sugar shochu | This type of shochu is produced only in the Amami Islands of Kagoshima. | |
Shouchu is distilled spirit while Japanese sake is brewed alcohol, which makes this a huge difference between the two. |