焼酎

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Japanese[edit]

Kanji in this term
しょう
Grade: 4
ちゅう
Grade: S
on'yomi

Etymology[edit]

EB1911 - Volume 01 - Page 001 - 1.svg This entry lacks etymological information. If you are familiar with the origin of this term, please add it to the page per etymology instructions. You can also discuss it at the Etymology scriptorium.

Pronunciation[edit]

  • (Tokyo) しょうちゅ [shòóchúꜜù] (Nakadaka - [3])
  • IPA(key): [ɕo̞ːt͡ɕɯ̟ᵝː]

Noun[edit]

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

  1. 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[edit]

See also[edit]