shochu

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See also: shōchū

English[edit]

Etymology[edit]

From Japanese 焼酎 (shōchū しょうちゅう), from Mandarin 燒酒 (compare Mandarin shāojiǔ 烧酒, Korean soju 소주), from ("burn", "flammable") + ("alcohol"). Doublet of soju.

Noun[edit]

shochu (countable and uncountable, plural shochus)

  1. A Japanese alcoholic beverage, most commonly distilled from barley, sweet potato or rice. Typically it is 25% alcohol by volume, making it weaker than whisky, but stronger than wine and sake.
    • 2022, Steve Reddicliffe, The New York Times Essential Book of Cocktails (Second Edition) (page 582)
      Lightly flavored shochus, like the barley-based Iichiko, are good mixed with soda water made on the premises with fresh lemon or in a cocktail like the Natsushima []

See also[edit]

Anagrams[edit]

Italian[edit]

Etymology[edit]

From Japanese.

Noun[edit]

shochu m (invariable)

  1. shochu