Shochu is a Japanese distilled beverage less than 45% alcohol by volume. It is typically distilled from rice (kome), barley (mugi), sweet potatoes (imo), buckwheat (soba), or brown sugar (kokuto), though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes or even carrots.
Typically Shochu contains 25% alcohol by volume, which is weaker than whisky or standard-strength vodka but stronger than wine and sake. ? It is not uncommon for multiple-distilled Shochu, which is more likely to be used in mixed drinks, to contain up to 35% alcohol by volume.