shochu

Etymology
From (shōchū しょうちゅう), from  燒酒 (compare 🇨🇬 shāojiǔ 烧酒, 🇨🇬 soju 소주), from 燒 ("burn", "flammable") + 酒 ("alcohol"). .

Noun

 * 1) 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.
 * 2) * 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

Etymology
From.