焼酎

Japanese

Kanji in this term
焼	酎
しょう Grade: 4	ちゅう Grade: S
on’yomi

Etymology

Pronunciation

(Tokyo) しょーちゅう [shòóchúꜜù] (Nakadaka – [3])
IPA^(key): [ɕo̞ːt͡ɕɨᵝː]

Noun

焼酎 (shinjitai kanji, kyūjitai kanji 燒酎, hiragana しょうちゅう, rōmaji shōchū, historical hiragana せうちう)

shochu:
1. distilled sake.
2. a Japanese alcoholic beverage, most commonly distilled from barley, sweet potato, or rice
Typically 25% alcohol by volume (ABV), making it weaker than whisky, but stronger than wine and sake. Higher-proof versions are also available, with ABV levels of 40-50%.

Derived terms

Derived terms

芋焼酎 (いもじょうちゅう) (imo-jōchū): sweet potato shochu
米焼酎 (こめじょうちゅう) (kome-jōchū): rice shochu
チューハイ (chūhai): shochu highball, though commonly now made with neutral grain spirits

See also

熱燗 (あつかん) (atsukan)
冷 (れい)酒 (しゅ) (reishu)
泡盛 (あわもり) (awamori, “Japanese rice whiskey”)
日 (に)本 (ほん)酒 (しゅ) (nihonshu, “Japanese rice wine”)
燗酒 (かんざけ) (kanzake, “warmed sake”)
清 (せい)酒 (しゅ) (seishu, “Japanese rice wine (clear sake, not 濁 (にご)り酒 (ざけ) (nigorizake) or "cloudy" sake)”)
梅酒 (うめしゅ) (umeshu, “apricot liquor”)

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