Jyochu is a unique and innovative Japanese spirit that reimagines traditional sake-making with a focus on aging and depth of flavor. Unlike regular sake, Jochu is crafted to develop richer aromas and complexities over time, much like fine whiskey or wine. This modern take on Japan’s brewing heritage is gaining attention both domestically and internationally. Curious to learn more about what makes Jyochu special? Keep reading to discover its origins, craftsmanship, and why it’s becoming a new favorite among Japanese spirits.
What is Jyochu?
“Jyochu” is a type of alcoholic drink born from a new idea and ingenious techniques, in which locals carefully select a sake purified at low temperatures. It is now attracting attention as a third type of Japanese alcoholic beverage that is neither sake nor shochu. It is a luxurious drink made from sake, with only the pure alcohol extracted. Made in collaboration with famous sake from all over Japan.
The reason why “jochu” is neither sake nor shochu lies in the manufacturing process. To put it simply, locals make the sake by squeezing the mash made by fermenting rice, and rice shochu by distilling the mash, but they make the “jochu” by distilling sake. Another major feature is that it is distilled at ultra-low temperatures, which was previously difficult.
Jyochu History
Miyake Koichiro, CEO of Naorai, founded the company in 2015 with the goal of revitalizing Japan’s sake industry. Born into a family with deep ties to sake brewing in Kure, Hiroshima, he spent nine years in China selling sake, where he recognized the importance of branding and business models. Concerned about the shrinking sake market in Japan, he returned to establish Naorai and launched “Jochu” in 2020, aiming to create a premium Japanese alcohol that gains value over time, much like Western spirits. A key innovation behind Jochu is the “low-temperature purification” technique, which enhances aging potential and flavor depth, distinguishing it from traditional sake. While aged sake exists, its high water content makes long-term barrel aging challenging, requiring advanced technology and significant investment.
Miyake saw this as a barrier for smaller, locally beloved breweries, which often struggle to expand sales channels. By introducing Jochu, he hopes to create a sustainable future for sake brewing, benefiting not just brewers but also rice farmers and the broader industry.
Jyochu Products
Amber Jochu – Sake Zest Spirit Aged in American White Oak Barrels
This is a unique product of Naorai, which also handles lemons. They make this “Jyochu” by steeping a small amount of lemon peel for a certain period of time, and instead of the sourness or bitterness of citrus, it has a lemony aroma.
Jochu – Purified Spirit Kinshidare Mizunara Barrel Aged
Mizunara is a wood that Japan is proud of, and because it is rare and delicate, often used for special finishing (barrel aging). When you drink it, you will find a clearer touch and exquisite nuances like aloeswood and sandalwood.
FAQ
- What is Jo-chu?
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Jo-chu is a new type of Japanese spirit made by distilling sake at a low temperature of 40°C or less. It is characterized by having a sake aroma but with a taste like whiskey.
- What is the alcohol content of Jo-chu?
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The alcohol content of Jo-chu is 41%. Although it has a high alcohol content, it has a smooth taste that allows you to feel the mellowness of sake.
- How should I drink Jo-chu?
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It is recommended to drink it mixed with soda water, carbonated water, or on the rocks. You can also enjoy it straight; however, be cautious due to its high alcohol content.
Restaurants
Naorai Jinsekikogen Distillery (ナオライ神石高原浄溜所)
Jouchu production base in Jinsekikogen Town, Hiroshima Prefecture. They have developed “low-temperature joryu” technology that distills sake at a low temperature of 40°C or less. They manufacture three types: “Jouchu Hakushiro,” “Jouchu Kinshiro,” and “Kohaku Jouchu.” Characterized by aroma changes (vanilla aroma/fresh aroma) due to barrel aging.
Summary
Jyochu is a fascinating blend of tradition and innovation, offering a new way to experience Japanese craftsmanship in spirits. Its rich flavors and aging potential make it a unique addition to Japan’s diverse drinking culture. If you ever have the chance to visit Japan, don’t miss the opportunity to try Jyochu for yourself—you might just discover a new favorite drink. Be sure to pick up a bottle and experience its depth and character firsthand!
If you enjoy Jyochu, you might also appreciate other aged or richly flavored Japanese drinks like koshu (aged sake) or high-quality shochu and sake, which pair beautifully with a variety of Japanese dishes. Be sure to explore and find your perfect match!
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