shochu
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 燒 ("burn", "flammable") + 酒 ("alcohol"). Doublet of soju.
Noun edit
shochu (countable and uncountable, plural shochus)
- 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 […]
- 2022, Steve Reddicliffe, The New York Times Essential Book of Cocktails (Second Edition) (page 582)
See also edit
Anagrams edit
Italian edit
Etymology edit
From Japanese.
Noun edit
shochu m (invariable)