is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots.
Typically shà Âchà « contains 25% alcohol by volume, which is weaker than baijiu, whiskey, or vodka, but stronger than huangjiu, sake, or wine. It is not uncommon for multiply distilled shà Âchà «, which is more likely to be used in mixed drinks, to contain up to 35% alcohol by volume.
The word is the Japanese rendition of the Chinese shaojiu (), meaning "burned liquor", which refers to the heating process during distillation. The Chinese way of writing shaojiu with the character means sake in modern Japanese, which writes shà Âchà « using the character instead. Nevertheless, both characters mean "liquor".
Shà Âchà « should not be confused with sake, a brewed rice wine. Its taste is usually far less fruity and depends strongly on the nature of the starch used in the distilling process. Its flavor is often described as "nutty" or "earthy".
Shà Âchà « is drunk in many ways according to season or personal taste:
Shà Âchà « is widely available in supermarkets, liquor stores, and convenience stores in Japan while canned chuhai drinks are sold in some of Japan's ubiquitous vending machines. However, it is more difficult to find shà Âchà « outside Japan except in urban areas with large enough Japanese populations. Interest in shà Âchà « has begun to grow in North America, particularly in cosmopolitan cities such as Los Angeles, San Francisco, Vancouver, Toronto, and New York. Dedicated shà Âchà « bars have begun to appear in New York and more than 100 brands are now available in the U.S. market.
In Kyà «shà «, the center of production, shà Âchà « is far more common than sake. Indeed, there "sake" (é Â) generally refers to shà Âchà «, and is sometimes consumed mixed with hot water (Oyuwari), especially in cooler months. First hot water is poured into the glass, then shà Âchà « is gently added. The liquids mix naturally and stirring is unnecessary. Typically, when serving a standard 25% ABV shà Âchà « oyuwari, the amount of shà Âchà « exceeds the amount of hot water and is enjoyed for its aroma. Occasionally, shà Âchà « and water are mixed, left to stand for a day, and then gently heated. This traditional pre-dilution technique is known as maewari in Japan.
The early 21st century witnessed a consumer boom in shà Âchà « within Japan, and in 2003 domestic shipments surpassed those of sake for the first time. Shà Âchà « bars appeared serving shà Âchà « exclusively, and premium brands with a focus on particular ingredients, production methods, or aging techniques entered the market. The beverage has undergone a change of image; formerly it was seen as an old fashioned drink, but now has become trendy amongst young drinkers, particularly women. The boom also had negative effects: It caused a serious shortage of sweet potatoes, a basic ingredient of some popular types of shà Âchà « and, with the emergence of expensive premium brands, pricing scams appeared.
In 2005 the Japanese television drama Kiken na Aneki illustrated this change in drinking habits. Its plot centered on the Minagawa family of Miyazaki Prefecture, who were brewers of a sweet potato shà Âchà « called imojà Âchà «. The lead character Hiroko (Ito Misaki) spends the majority of the series trying to come up with enough money to save the distillery from loan sharks, but in the process becomes involved with corporate distilleries. The larger companies formulate an advertising campaign that results in the imojà Âchà « becoming a popular drink. In this fictional account, the beverage is marketed to young women when it previously had been mostly consumed by the older male generation.
There are several reasons for shà Âchà «'s recent popularity. With increasing health-consciousness, many people see it as healthier than some alternatives. There have been well-publicized claims of medical benefits, including that it can be effective in preventing thrombosis, heart attacks, and diabetes. It is also a versatile drink that is suited to most styles of cuisine.
Shigechiyo Izumi, a Japanese citizen who apparently lived to be 120 (though the claim is disputed), made shà Âchà « part of his daily dietary regimen. This practice was mentioned along with his record in the Guinness Book of World Records. Because of his intimate passion for shà Âchà «, many have speculated that shà Âchà « is healthy and can actually promote longevity. This even prompted some local Ryà «kyà « shà Âchà « brewers to market a special Longevity Liquor (é·寿ã®é Â) shà Âchà « bearing his name on the front label. Despite these claims, Izumi's personal physician strongly advised against drinking shà Âchà «, as his kidneys were not strong enough to process shà Âchà « in his advanced age. But Izumi went on to say: "Without shà Âchà « there would be no pleasure in life. I would rather die than give up drinking."
Shà Âchà « production has been historically attested to since the 16th century. When the missionary Francis Xavier visited Kagoshima Prefecture in 1549, he recorded that "the Japanese drink arak is made from rice [...] but I have not seen a single drunkard. That is because once inebriated they immediately lie down and go to sleep."
The oldest existing direct reference to shà Âchà « in Japan can be found at Kà Âriyama Hachiman shrine in à Âkuchi, Kagoshima. There, two carpenters working on the shrine in 1559 inscribed the following graffiti on a wooden plank in the roof: "The high priest was so stingy he never once gave us shà Âchà « to drink. What a nuisance!"
From these early times through to the Edo period shà Âchà « was produced throughout Japan in the traditional kasutori way, using single pot distillation. During the Meiji period, the column still was introduced to Japan from Great Britain, making affordable mass production of high-purity multiply distilled shà Âchà « possible during a time of chronic rice shortages. Shà Âchà « made the traditional way was called "old-style shà Âchà «" and that produced using the new multiple-distillation machinery "new-style shà Âchà «."
In the early 20th century, Hajime Katahira (1884âÂÂ1936), Minosuke Kurose (1882âÂÂ1967), and Tsunekichi Kurose (1885âÂÂ1925) in Kasasa Village in Kagoshima Prefecture established the Kurose Toji Guild. Through their experience in both Okinawan Awamori and sake production, these men revolutionized traditional shochu production through the introduction of black koji (A. awamori) and multi-stage fermentation. Prior to this multistage fermentation process, shochu was made in the donburi style with both koji inoculated grains and the main ingredients added to a single fermentation. Today, almost all authentic shochu is made with a multi-stage fermentation. At its peak, the Kurose Koji Guild boasted more than 500 members who would travel throughout Japan to produce shochu from local agricultural ingredients.
Tamaki Inui (1873âÂÂ1946), a lecturer at University of Tokyo, succeeded in the first isolating and culturing aspergillus such as A. kawachii, A. awamori and a variety of subtaxa of A. oryzae. His contemporary, (1883âÂÂ1948), who is said to be the father of modern shà Âchu with his development of the Kawachi Drum koji machine as well as the isolation of white koji, also known as A. kawachii, which is named after him. These discoveries results in great progress in producing high quality shochu in Japan, but the Kawachi Drum machine and other innovations led to the eventual demise of the Kurose Toji Guild, which today has just a handful of active members, but primarily continues to live on in a museum in Kasasa Village. Aspergillus developed by Kawachi has also been used for soju and makgeolli in Korea.
Japan's alcohol taxation law, as revised in April 2006, defines two categories of shà Âchà « (also called white liquor).
Alcohol distilled more than once with special machinery for that purpose, diluted for sale to an alcohol by volume level of less than 36%, that meets the following conditions:
Until the 2006 revision the law referred to this category as , sometimes abbreviated to "kà Âshu" (ç²ç¼). Kà Ârui (Class A) in the classification of shà Âchà « simply means classification and does not mean that the quality is superior to that of Otsurui (Class B).
It is generally distilled from a fermented liquid similar to molasses. Repeated distillation forms ethyl alcohol of high purity which is typically odorless and has a taste of little distinction. Water is then added, and the precise nature of this water has subtle effects on the taste and palatability of the shà Âchà «.
Kà Ârui shà Âchà « is made from sweet potato, potato, and corn. It is generally produced in modern large factories. Distillers make Kà Ârui shà Âchà « by weakening the distilled alcohol.
The specialized distillation equipment, called a patent still lends it to mass production at low cost, so large corporations produce this kind of shà Âchà « in high volume. In Japan, it retails in plastic bottles, cans, and paper cup form and is consumed as a cheap alcoholic drink. It forms the base of several cocktails and liqueurs such as chà «hai and umeshu.
Alcohol distilled using other than multiple-distillation machinery, with alcohol by volume of no more than 45%, from one of the following:
Until the 2006 revision the law referred to this category as , sometimes abbreviated to "otsushu" (ä¹Âç¼). Otsurui (Class B) in the classification of shà Âchà « simply means classification and does not mean that the quality is inferior to that of Kà Ârui (Class A).
The equipment used for single distillation is called a pot still. As the shà Âchà « is distilled just once it retains the character of the base ingredient, typically rice, barley, or sweet potato, with a strong taste and aroma. Small-to-medium size enterprises make most brands, with the island of Kyà «shà « famous as the center of production. Recently however larger corporations have been entering the market.
Shà Âchà « is shipped after maturation. Maturation techniques vary in storage vessel and location, both of which affect the character of the shà Âchà «. The most commonly used containers for aging shà Âchà « are stainless steel tanks, clay pots, and wooden barrels or casks.
As a result of maturation, the flavor, and aroma of shà Âchà « settle. Maturation generally takes between one and three months. Maturation from three to six months is called beginning maturation. During this period, sharp flavors in the shà Âchà « generally decrease. Shà Âchà « matured from six months to three years usually has a mellow taste.
A shà Âchà « called long-term maturation is matured for more than three years. But long-term maturation does not always improve the flavor. On the other hand, long-term maturation is particularly effective for awamori. Distillers sometimes mature awamori for longer than ten years.
Shà Âchà « is matured in various places to impart unique flavors, typically where there are minimal variations in temperature and humidity. These places include tunnels and limestone caverns.
Until 2006 Japanese postwar tax law classified shà Âchà « into "kà Ârui" and "otsurui" types. The terms and are Chinese celestial stems typically used for classification, and mean something akin to "Grade A" and "Grade B" respectively.
Fearing a tendency to believe that otsurui shà Âchà « is somehow inferior to kà Ârui shà Âchà «, the Kyà «shà « Otsurui Shochu Producers' Association lobbied the Finance Ministry, and in 1962 succeeded in having , or authentic shà Âchà «, recognized as an alternative name. The name is believed to have been coined in 1957 by Junkichi Enatsu, the president of Kirishima Brewery of Miyakonojà Â, Miyazaki Prefecture.
However, since the term was not formally defined naming disputes arose. As a result, on 1 November 2002, the law was clarified and shà Âchà « satisfying any of conditions 1 to 5 of the above definition of singly distilled shà Âchà « can be called honkaku shà Âchà «. Those satisfying the final condition are excluded.
2016 Shà Âchà « consumption in Japan by categories (tax base) is as follows;
Most singly distilled shà Âchà « is moromitori shà Âchà « (ãÂÂãÂÂã¿åÂÂç¼é Â). This name derives from its production process:
mold, a kind of Aspergillus fungus, has a profound effect on the final taste of the shà Âchà «. There are three varieties of kà Âji mold with distinct characteristics.
There is a broad variety of moromitori shà Âchà «. Four locations have achieved protection as geographical indications under World Trade Organization TRIPS article 23 and are noted below.
shares its base ingredient with sake. It has a fairly thick taste, and appears to have originally developed in regions too warm for sake production.
Kumamoto Prefecture is particularly well known for its production of rice shà Âchà «. Notably produced in Hitoyoshi-bonchi is protected as a geographical indication.
Rice shà Âchà « is also produced in regions famous for their sake, such as Niigata and Akita prefectures.
is generally less distinctive than rice shà Âchà « and easy to drink. However, if cask-aged the taste can be quite sharp and strongly reminiscent of single-malt whisky.
à Âita Prefecture, Miyazaki Prefecture, and Iki in Nagasaki Prefecture are strong production hubs. has also been given protection as a geographical indication.
uses sweet potato, widely cultivated across southern Kyà «shà « since the Edo period, as its base ingredient. Originally it was almost exclusively produced in Kagoshima and Miyazaki prefectures, but nowadays is made across Japan using locally grown sweet potatoes.
It tends to have a strong taste and a distinctive smell; more recently producers have made varieties whose aroma is somewhat suppressed.
Kagoshima's has been given protection under WTO rules as a geographical indication.
The 1956 film The Teahouse of the August Moon portrayed an American-occupied Okinawan village rebuilding its economy with sweet potato shà Âchà «.
The taste of sweet potato shà Âchà « is a bit smoky, evocative of some whiskeys.
From the Edo period through to the time of the Pacific War, the Amami Islands produced drinks such as awamori and a distilled alcohol based on brown sugar. From the middle of the war through to the American occupation, because of a shortage of rice (the base ingredient of awamori) and an inability to export the sugar-based alcohol to the mainland, a large surplus was produced. In 1953, when the Amami Islands were returned to Japanese sovereignty, the alcohol was not classified as "shà Âchà «" under the 1949 alcohol tax law and therefore would attract a high rate of tax. The Ministry of Finance, taking into account the desire of local residents and as part of a strategy to promote the region, gave special recognition to the local alcohol as . This recognition was geographically restricted to the Amami Islands of Kagoshima Prefecture and was conditional on the use of rice kà Âji. This regional restriction remains in place to this day; as can be seen in the legal definition of singly distilled shà Âchà « above.
Typically, brown sugar shà Âchà « contains 30% or 25% alcohol by volume. Contrary to what might be expected, brown sugar shà Âchà « has a mild and not particularly sweet taste, as it contains no sugar. Nowadays it is produced in 25 breweries in 5 islands: Kikaijima, Amami à Âshima, Tokunoshima, Okinoerabujima and Yoronjima. Awamori, however, is no longer made outside Okinawa Prefecture.
Before the war, another alcoholic drink based on brown sugar was made in the Ogasawara Islands. Its name translates as "sugar alcohol" and could be seen as a form of brown sugar shà Âchà «. Production ceased because of the war, but recently, aiming to revive its popularity, similar alcohol, using no rice kà Âji, has been introduced. However, as Ogasawara does not qualify for the above special regional exemption, this alcohol is instead classified as rum or spirits.
Soba, or buckwheat, has origins going back to just 1973 when Unkai Brewery Co., of Gokase, Miyazaki Prefecture, developed it using soba from the local mountainous region as its base ingredient. Since then shà Âchà « producers across Japan have produced it, sometimes as part of a shà Âchà « blend.
The taste is milder than barley shà Âchà «.
Okinawa is the home of , which uses rice as its base ingredient. Prior to April 1983, it was labeled otsurui shà Âchà «, but is now properly called "Authentic Awamori".
Awamori is made from Thai long-grained indica crushed rice, not the usual short-grained japonica of standard shà Âchà «. The fermentation process employs black koji mold indigenous to Okinawa rather than the standard white variety, and secondary fermentation is not performed. Fermentation is done in a way that creates plenty of citric acid, allowing it to be produced all year round despite Okinawa's hot climate. After distillation its strength is reduced with water to about 25% alcohol by volume, although some varieties go as high as 65%.
Japanese law classifies awamori as a singly distilled honkaku shà Âchà « despite the different production processes.
With its method of production, awamori could theoretically be made anywhere in Japan, but Ryà «kyà « Awamori (çÂÂçÂÂ泡çÂÂ) is a protected geographical indication restricted to Okinawa.
Japanese law admits a very wide range of unusual base ingredients, such as perilla leaf, sesame and chestnut, and shà Âchà « made from most if not all of these exists. For example, there is a milk shà Âchà « brand called Makiba-no Yume. Others are generic shà Âchà « mixed with a particular fruit juice or extracts.
With its peculiarity, such shà Âchà « is typically intended to catch the eye of visitors to a region and has attracted limited broader appeal. Soba shà Âchà « is a good example of one that has managed to achieve more widespread success.
In contrast to moromitori shà Âchà «, is made by distilling the sake lees leftover from the fermentation of sake. It is a form of honkaku shà Âchà «.
It first became popular in the north of Kyà «shà «, and then spread to other areas, being manufactured during a period when it was not possible to brew refined sake across Japan. It is also widely used in sake production to stop fermentation before it is complete, which can help prevent degradation or give a dry taste. Shà Âchà « made for this purpose is called .
During the Edo period shà Âchà « lees were used as a fertilizer during the rice-planting season. Many farms, therefore, installed distillation equipment to distill sake lees to produce shà Âchà « lees. Whilst the lees were used in the fields, the distilled alcohol was drunk, or offered to the gods, at the festival held at the end of the rice-planting season to pray for a bountiful harvest. Kasutori shà Âchà « has therefore also come to be known as sanaburi shà Âchà «.
Owing to the recent surge in popularity of shà Âchà « in Japan, an increasing number of manufacturers have been making kasutori shà Âchà «.
Most kasutori shà Âchà « is made in modern ways; shà Âchà « made via older production processes has decreased sharply. People who wish to preserve Japanese culture call shà Âchà « produced the historical way âÂÂsuch drinks have been revitalized by their activities.
Confusingly kasutori is also a slang term for a separate, inferior form of shà Âchà «. After the Pacific War, in a chaotic society with a shortage of good alcohol, moonshine shà Âchà « began to circulate. Its source and ingredients were not apparent, and in extreme cases contained toxic methyl alcohol diluted with water. Such shà Âchà « with ill side-effects became known as kasutori, and the association with poor shà Âchà « lingered, sometimes even affecting the image of "real" respectable kasutori shà Âchà «.
The expressions kasutori literature and kasutori culture also came to be associated with the upheavals of the postwar period.
Singly distilled and multiply distilled shà Âchà « can be mixed to form . Formerly it was often mislabeled honkaku shà Âchà «, or had no indication of mixing or relative volumes. Starting in 2005 the industry regulated itself and created the blended shà Âchà « mark, with subcategorization based upon the relative volumes used.
Singly distilled shà Âchà « makes up 50%âÂÂ95% of the total volume of singly distilled blended shà Âchà «. This category is targeted at those viewing pure singly distilled shà Âchà « as having too strong a smell or taste, aiming to be softer and more easily drinkable.
In multiply distilled blended shà Âchà « singly distilled shà Âchà « makes up 5%âÂÂ50% of the total volume. With a focus on price, this tries to combine the cheap mass-production benefits of multiply distilled shà Âchà « whilst introducing some of the distinctive flavor and aroma of the singly distilled form.