焼酎

Japanese

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

Alternative spelling
燒酎 (kyūjitai)

Etymology

(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)

Pronunciation

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

Noun

焼(しょう)酎(ちゅう) • (shōchū) ^{←せうちう (seutiu)?}

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

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)
• 冷酒(れいしゅ) (reishu)
• 泡盛(あわもり) (awamori, “Japanese rice whiskey”)
• 日本酒(にほんしゅ) (nihonshu, “Japanese rice wine”)
• 燗酒(かんざけ) (kanzake, “warmed sake”)
• 清酒(せいしゅ) (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”)