quote:Originally posted by MoselleLuxemburg:
Shochu ? Is that the same kind of beverage than Korean Soju ?
Similar, but not quite the same. As it was explained to me, Shochu uses a fungus called koji during the fermentation process (not so different from noble rot). This koji rounds off the rough edges of the alcohol, and gives it a smoother, sweeter flavor than sake or soju.
They tell me it's outselling sake in Japan, and is very popular with women watching their figures, and salarymen who want to drink on weeknights, but also be able to get up in the morning.
Some info here.