Shochu

Shochu is a Japanese distilled alcoholic beverage. It is typically made from grains such as rice, barley, or buckwheat, or from root vegetables like sweet potatoes. The process involves fermentation of the base ingredient, followed by distillation.

Shochu is primarily consumed as a beverage in Japan, often neat, on the rocks, or mixed with water or other non-alcoholic drinks. In packaged foods, it is sometimes used as a flavouring agent, particularly in savoury dishes like soups and sauces, to add a subtle depth of flavour or to enhance umami notes. Its use in food is less common than its consumption as a drink.

Shochu is not considered a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As an alcoholic beverage, its consumption is associated with the health implications of alcohol intake, as advised by the NHS. Excessive alcohol consumption can have numerous negative health effects.