Every single Japanese alcohol and Japanese mixers you must try
3. Shochu. Shochu is another traditional Japanese alcohol that is made from rice sweet potato barley or buckwheat. The main difference between shochu and nihonshu is the process of its production.. While nihonshu is fermented shochu is distilled which means that it also has a higher alcoholic content generally between 25% – 37%. Similarly to nihonshu drinking shochu straight will allow ...
Get Price