Shōchū from Kagoshima, Miyazaki, Kumamoto – Japan Shōchū is made from a diverse range of base ingredients (e.g., sweet potato, barley, rice) and styles (single distillation, multiple, aged, non-aged). Here are common flavor profiles: • Some rice-based shōchū are described as having a “light yet expressive fragrance like that of ginjo sake, with hints of floral, green-apple, citrus and melon notes.” • Others (especially potato- or barley-based) show richer earth or roasted character. For example: “soft and sweet aromas of banana and cantaloupe, mingling with greener notes of grass and fresh sourdough… flavors of banana, vanilla and custard with grassy undertones, long finish, toasted coconut. • Because fermentation, koji type, base material and distillation method all vary, you’ll find notes ranging from citrus and melon, to roasted nuts, mushrooms or even curry-spice character.