This is the landing page where we consolidate our rice shochu reviews.
Rice shochu (kome shōchū 米焼酎), nearly always made with Japonica short-grain rice. The modern style is some of the smoothest, cleanest, driest shochu you’ll find. However, traditional styles are much more robust. Rice shochu tends to use some of the same rice varieties and polishing techniques as sake, but the fermentation is distilled rather than brewed. Rice shochu tend to have higher prices than barley or sweet potato shochu due to the higher raw ingredient costs, but the buyer is rewarded with a very clean drink.
The first shochu ever made in Japan was believed to be rice shochu, essentially distilled sake. While that original shochu was probably very different from what is sold today, there are still some very traditional styles we hope to review in the future.
Without further explanation, here are our compiled Rice Shochu Reviews.
TOP 3 US MARKET RICE SHOCHUS (alphabetical):
Jidai Kurahachi A clay pot aged rice shochu with uncompromising, rich flavors.
Kawabe A muroka (unfiltered) rice shochu with notes of banana and honey dew.
Toyonaga A rewarding, flavorful rice from the famous Kuma Valley in Kumamoto. One of the nicest kumajochu we’ve tried.
RECOMMENDED US MARKET RICE SHOCHU (alphabetical):
Bunzo Kome This is a tasty, mellow rice shochu with an unexpected finish.
Gankutsuoh Might not be a typical example of rice shochu, but it’s delicious. Rich, complex, luscious.
Hakutake Shiro A kumajochu from the Kuma Valley in Kumamoto. Light, delicious. The best selling rice shochu in Japan.
Toki No Kokuin This is an excellent choice for an introduction to the style.
JAPAN DOMESTIC RICE SHOCHUS: We love these, but not available here.
Hee no Tori A rice shochu from a Nara sake brewery. Nothing like it here.
Yoroshiku Senman Arubeshi This moromi shochu is worth a try if you can find a bottle. Japanese market only.