焼酎
Japanese
Kanji in this term | |
---|---|
焼 | 酎 |
しょう Grade: 4 | ちゅう Grade: S |
on’yomi |
Pronunciation
- (Tokyo) しょーちゅう [shòóchúꜜù] (Nakadaka – [3])
- IPA(key): [ɕo̞ːt͡ɕɨᵝː]
Noun
焼酎 (shinjitai kanji, kyūjitai kanji 燒酎, hiragana しょうちゅう, rōmaji shōchū, historical hiragana せうちう)
- shochu:
- distilled sake.
- 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 (imo-jōchū): sweet potato shochu
- 米焼酎 (kome-jōchū): rice shochu
- チューハイ (chūhai): shochu highball, though commonly now made with neutral grain spirits
See also
- 熱燗 (atsukan)
- 冷酒 (reishu)
- 泡盛 (awamori, “Japanese rice whiskey”)
- 日本酒 (nihonshu, “Japanese rice wine”)
- 燗酒 (kanzake, “warmed sake”)
- 清酒 (seishu, “Japanese rice wine (clear sake, not 濁り酒 (nigorizake) or "cloudy" sake)”)
- 梅酒 (umeshu, “apricot liquor”)