Shochu is broken into two categories depending on the distillation method: korui (distilled multiple times) and authentic shochu (distilled a single time). Korui shochu is distilled multiple times using a continuous distiller and is distinguished by its pure taste, which is a result of the pure alcohol extraction process. Authentic shochu is made through a single distillation process in which rice, barley, or sweet potatoes are added to a koji malt made from rice (or other ingredients) in order to encourage fermentation. The finished mash is slowly distilled once using a single type distiller. The resulting spirit is distinguished by the extremely rich flavor of the raw ingredients, and deep aroma. The rice shochu that we produce is authentic rice shochu.

Shochu is a distilled spirit just like whiskey or gin while sake (nihonshu) is classified as a fermented liquor. And while sake is only made from rice grain, shochu is made from various raw ingredients typically comprising rice, barley, or sweet potatoes. In addition, as a fermented liquor, sake generally has an alcohol content between 13% and 16%. On the other hand, shochu has a comparably high alcohol content of approximately 25% or greater. As such, sake is generally enjoyed straight, whereas shochu is enjoyed straight, on the rocks, with chilled or warm water, sparkling water, tea, and with other enjoyable pairings. One other major difference is the aging process. sake is considered a very delicate, difficult-to-preserve spirit, and its flavor may deteriorate over the years. This requires consideration of storage method and time. On the other hand, though shochu should be stored in a cool place outside of direct sunlight, since it is distilled, the ingredients are resistant to degradation over time, and it is considered a relatively easy to preserve spirit. In fact, the longer it is stored, the more it matures, increasing the richness and palatability. Likewise, various aging methods, including tank, traditional earthenware jug, and barrel storage, create different unique flavors, resulting in an expansive range of taste. Rice shochu in particular is said to have an especially notable flavor and roundness as a result of this aging.