A Guide to Shochu:
The Spirit of Japan

Understanding Shochu
Production

Explore the production styles, variety of ingredients, and centuries of tradition that contribute to the coveted flavors of shochu.

About the Japan Sake and Shochu Makers Association (JSS)

JSS’s mission is to introduce Japan’s most popular traditional, handcrafted spirits—shochu and awamori—to the world.

Originating from Japan’s southernmost island in the 14th century, shochu is a distilled spirit commonly made from rice, barley, and sweet potato fermented by yeast and koji, a revolutionary microorganism. Koji has a very distinct flavor and is incredibly versatile in spirits production. With one of most unique crafting processes, koji helps create flavorful spirits that are often smoother than their western counterparts.

JSS was established in 1953 as the largest non-profit organization in Japan, representing over 1,700 producers of sake, honkaku shochu, awamori, and hon-mirin. We have over 270 shochu distilleries throughout the country producing over 2,000 brands.