What is the most common type of Shochu?

The most common type of Shochu is Honkaku Shochu. Honkaku Shochu is single distillation shochu, meaning it retains the full character of the base ingredient, which can be barley, sweet potato, rice, or buckwheat, among others. This type of shochu often reflects the flavors of the original materials used, resulting in a more complex and layered spirit. Known for its high-quality production process, Honkaku Shochu is typically enjoyed neat, on the rocks, or diluted with water to enhance its rich flavors.

While Moromitori Shochu, which is a type of shochu that often uses a multi-starch fermentation and has unique flavors, is notable, it does not hold the same level of prevalence in the market as Honkaku Shochu. Kasutori Shochu, made from the leftover sake lees, represents a smaller segment of shochu production, targeting a specific niche but lacking the widespread appeal of Honkaku Shochu. Jinro Shochu, on the other hand, refers specifically to a brand rather than a type of shochu, even though Jinro is known for producing a variety of popular shochu products. Therefore, Honkaku Shochu