Drink warm, taste more: Shochu Oyuwari

Japan has a very special response to the cold, icy winter temperatures:Shochu Oyuwari. This traditional way of drinking is much more than just shochu with hot water. It is a ritual, a moment of slowing down and an invitation to consciously experience flavors. The rising aroma, the gentle warmth in the glass, and the smooth taste make Oyuwari the perfect companion for relaxed evenings, good food, or simply a quiet moment to yourself. Those who have only ever known shochu cold or on ice will discover it in a whole new way here.

What is Honkaku Shochu?

Honkaku Shochu is genuine, authentic Japanese shochu, produced in a single distillation process. Unlike neutral spirits, this preserves the natural flavors of its ingredients. Sweet potatoes, barley, rice, or barley are most commonly used, but shochu can be made from a total of 53 approved raw materials. Fermentation is carried out using koji, the most important ingredient in Japanese cuisine. The result is a distinctive spirit with a moderate alcohol content, usually 25% ABV, which is drunk neat, on ice, or as oyuwari.

What does Oyuwari mean?

"Oyuwari" (お湯割り) literally means "diluted with hot water." Shochu is mixed with hot, but not boiling, water. This method opens up the aromas, makes the shochu particularly smooth, and brings out its umami notes. Many shochu lovers in Japan say that the soul of a honkaku shochu only fully reveals itself as oyuwari.

Tips for preparing the perfect oyuwari

• Follow the order: First pour the hot water into the glass, then add the shochu.
• Temperature: 70–80 °C is ideal – not boiling.
• Mixing ratio: Popular ratios are 6:4 or 5:5 (water : shochu).
• Patience: Wait a moment to allow the flavors to develop.
• Choice of glass: Thick-walled glasses or yunomi (tea cups) retain heat longer.

These shochus in our shop are particularly well suited for oyuwari.

• Kitaya Green Tea Shochu Sencha – fresh, green, and pleasantly smooth
• Kitaya Green Tea Shochu Gyokuro – deep umami, very elegant and warm
• Chingu Kuro Black Koji Shochu – strong, beautiful roasted aromas, earthy
• Samurai no Mon Shochu – complex, earthy, spicy, lots of depth
• Hatsuhio Shochu – balanced, very intense, strong character
• Kagamizu Ginger Shochu – intense, hot and spicy, warming

Shochu Oyuwari-style is not a quick refreshment, but a moment of enjoyment. Warm, aromatic, and surprisingly relaxing. One glass is often enough to understand why this way of drinking is so popular in Japan.