Shochu
/ˈʃoʊ.tʃuː/noun
A Japanese distilled alcoholic beverage typically made from barley, sweet potatoes, rice, buckwheat, or other starches.
Did you know?Unlike sake, which is brewed, shochu is distilled, and its name uses 焼, meaning “to burn,” alongside 酎, an old character for strong liquor.
Etymological Timeline
Ancient Chinese
Classical Chinese
酎
“A strong or repeatedly fermented wine; the character later became associated with distilled liquor in Japanese usage.”
Ancient Chinese
Classical Chinese
燒酎
“A character-based expression combining “burn” or “heat” with strong liquor.”
16th Century
Japanese
焼酎（しょうちゅう）
“A distilled alcoholic drink; the term was established in Japan by the early modern period.”
17th–19th Century
Japanese
shōchū
“Distilled spirits produced from grains, tubers, rice, or other starch-rich ingredients.”
20th Century
English
shochu
“An English loanword for the Japanese distilled spirit.”