Distillation of rice. With a pleasant rice aroma.
Shochu is a white alcohol resembling vodka. Titrant between 20 and 45 °, and are distilled from different ingredients such as sweet potato, rice, barley or brown sugar. It is extremely popular in Japan, and people drinks it both "Straight" and "On the rocks "or in cocktail.
It seems that shochu has arrived from Ryu-Kyu Islands (Okinawa), located in the South-East Asia, who continued to distill a local variant (Awamori) to long rice base, while the rice grown in Japan is a special short rice type (Japonica). A little further north of Okinawa, Kyushu has constituted the land of origin for the Japanese shochu, but this time, they have started to try to distill sweet potatoes, a crop emblematic of the region in Japan, and soon after expand to the use of many other different ingredients for the making of special shochu.
Today there are so many shochu that are cereals or plants based, such as buckwheat, shiso, barley, rice, and potatoes sweet.