The shochu is a distilled spirit that appeared in Japan around the 16th century, on the island of Kyushu. Documents exist indicating that the term shochu first appeared in the 16th century in Kumamoto Prefecture for a beverage produced by distilling rice. At the time, the distilled spirit, mainly produced in Kagoshima, was derived from the distillation of sweet potato. It therefore likely spread gradually throughout Japan via Miyazaki and the Kuma region, finding its place in various regions as a local speciality. Japanese shochu is now produced throughout Japan. It can be made from rice, barley, buckwheat, sweet potato, plants, black sugar, saké lees…
