Lemongrass Shochu

How is Lemongrass Shochu made?

Lemongrass shochu starts with the traditional Japanese distillation process using a base spirit made from rice, sweet potato, or barley, which is then infused with fresh lemongrass during or after fermentation. The aromatic grass is typically added during the secondary fermentation stage, allowing the citrusy, herbal oils to integrate naturally with the alcohol. Some producers opt for a post-distillation infusion method, steeping dried lemongrass in the finished shochu for several weeks to achieve the desired flavor intensity.

How do you drink Lemongrass Shochu?

Lemongrass shochu shines brightest when served chilled and neat or on the rocks, allowing its distinctive citrusy aromatics to take center stage without interference. The spirit also works beautifully in light, refreshing cocktails like highballs with soda water and a lime twist, or mixed into Asian-inspired drinks that complement its herbal profile. Save this delicate spirit for warm weather sipping and casual gatherings where its grassy, lemony character can provide a cooling counterpoint to spicy foods or humid evenings.

How do I choose good Lemongrass Shochu?

When selecting lemongrass shochu, look for bottles that list lemongrass as a primary botanical rather than just a flavoring agent—the best versions infuse whole dried lemongrass during distillation for deeper, more authentic citrusy notes. For cocktails that highlight the lemongrass character like highballs or citrus-forward mixed drinks, opt for a lighter, more aromatic expression around 25% ABV that won't overpower other ingredients. If you're planning to use it in spirit-forward cocktails or sip it neat, choose a fuller-bodied version that maintains the lemongrass essence while offering enough complexity to stand on its own.

Nutritional Information

Typical Calorie Range per Ounce: 18-22 calories

Typical Carbohydrate Range per Ounce: 0-0.5 grams

Typical Sugar Range per Ounce: 0-0.2 grams

Typically Gluten Free: Yes

Lemongrass shochu generally follows the low-calorie profile of traditional shochu, which is distilled from sweet potato, rice, or other grains. The lemongrass infusion adds minimal calories while contributing aromatic compounds. Since most shochu is made from naturally gluten-free ingredients like sweet potato or rice, lemongrass shochu is typically gluten-free. Always check the specific product label and manufacturer information to confirm gluten-free status, especially if the shochu is made from barley or wheat-based ingredients.

Scrolled this far? Your reward? Lemongrass Shochu Trivia!

1. Unlike traditional shochu made from sweet potatoes or rice, lemongrass shochu uses the entire lemongrass plant – roots, stalks, and leaves – creating a spirit that captures three distinct flavor profiles in one bottle. The roots provide earthy undertones, the stalks deliver that classic citrusy punch, and the leaves add a subtle herbal complexity that changes as you sip.
2. Master distillers in Okinawa discovered that lemongrass shochu actually improves dramatically when stored in old awamori barrels that have been seasoned with sea salt. The combination creates a unique minerality that makes the spirit taste like it's been kissed by ocean breezes – something you can't replicate anywhere else in the world.
3. Lemongrass contains natural compounds called citronellal and geraniol that become more concentrated during distillation, making this shochu a natural mosquito repellent when consumed. Japanese folklore claims that drinking lemongrass shochu during summer festivals keeps bugs away – and modern science actually backs this up.
4. The timing of lemongrass harvest makes all the difference: plants cut during a full moon produce shochu with noticeably brighter, more vibrant flavors than those harvested during other lunar phases. This isn't just folklore – the moon's gravitational pull affects the plant's essential oil concentration, creating measurable differences in the final spirit.
5. Lemongrass shochu was originally created by accident in the 1970s when a Kyushu distiller's regular shipment of sweet potatoes was delayed, and he had to improvise with lemongrass growing wild around his distillery. What started as desperation became a cult favorite that now sells for three times the price of traditional shochu – proving that sometimes the best discoveries happen when you're completely out of options.