-
Shōchū (****anese: 焼酎) is a ****anese
distilled beverage. It is
typically distilled from rice, barley,
sweet potatoes, buckwheat, or
brown sugar, though...
-
Shōchū (正中) was a ****anese era name (年号, nengō, lit. "year name")
after Genkō and
before Karyaku. This
period spanned the
years from
December 1324 to April...
-
abbreviation of "
shōchū highball" (焼酎ハイボール), is an
alcoholic drink originating from ****an.
Traditional chūhai is made with
barley shōchū and carbonated...
- is not a
direct product of
brewing (like sake) but of
distillation (like
shōchū). The
majority of
awamori made
today uses
indica rice
imported from Thailand...
-
Etymological dictionaries record that China's
shaozhou (shāojiǔ, 烧酒), ****an's
shochu (
shōchū, 焼酎), and Korea's soju (soju, 燒酒) have the same etymology. In 2008,...
-
distillation was
introduced into the
Kyushu district from Ryukyu. The
brewing of
shōchū,
called "Imo–sake"
started and was sold at the
central market in Kyoto....
-
distilled from rice.
Another type of
shōchū is Kokutō-
shōchū (黒糖焼酎),
shōchū distilled with
brown sugar).
Shōchū has long
gained international favor and...
- potato, and
barley in the
making of
alcoholic beverages such as sake and
shōchū, and also to
ferment soybeans for
making soy
sauce and miso. It is one of...
- made by
steeping ume
plums (while
still unripe and green) in
liquor (焼酎,
shōchū) and sugar. It has a sweet, sour taste, and an
alcohol content of 10–15%...
- – sake, mijiu,
cheongju 20% – 36 °C (97 °F) –
shōchū,
fortified wine 30% – 29 °C (84 °F) –
strong shōchū 40% – 26 °C (79 °F) –
typical vodka,
whisky or...
