Shochu Drinkers, Rejoice! Landmark Law Ushers in New Era for Japanese Shochu in This State
Bottles of new Shochu are produced at brewery Yamatoichi Shuzomoto in Hitoyoshi City, Kumamoto Prefecture, on June 7, 2022. Shochu is a spirit that originated in Japan and is made from various base ingredients and koji. It is produced mainly in southern Japan. The facility was covered with water and destroyed amid the torrential rain that hit the area in July 2020. The company recovered with help from their friends, volunteers and crowdfunding. (Photo: The Yomiuri Shimbun/AP Images )
In a groundbreaking legislative move, California has recently approved Assembly Bill 416 (AB 416), a transformative law impacting the categorization and sale of Japanese Shochu within the region.
Enacted on October 10, 2023, and signed into law by Governor Gavin Newsom, this landmark legislation effectively reclassifies Shochu with an alcohol by volume (ABV) of 24% or less under the beer and wine category. According to a press release, type 41 liquor license holders, predominantly restaurants and bars with permissions for beer and wine sales, are now authorized to sell Japanese Shochu.
Before the enactment of AB 416, there was a labeling challenge. Shochu within a specific ABV range had to be marketed as “Soju,” in line with Korean distillation practices. This practice, dating back to the 1990s and guided by the California Alcoholic Beverage Control (ABC), caused confusion and blurred cultural distinctions, per the report.
The Japan Sake and Shochu Makers Association (JSS) played a role in advocating for AB 416, leading to its successful passage. This legislation not only enables Shochu distillers to accurately label and promote their products but also allows integration into the offerings of Type 41 liquor licensees.
Hitoshi Utsunomiya, the director of JSS, expressed gratitude for the collaborative efforts, emphasizing the significance of preserving cultural nuances in the distilled spirits domain.
“After years of campaigning and lobbying, we are incredibly pleased that AB 416 has been passed and signed into law,” Utsunomiya said in the press release. “I sincerely appreciate the sponsorship and efforts of Assemblymembers Al Muratsuchi, Miguel Santiago, and Governor Newsom for signing the bill into law.”
“This is an incredible team effort from distillers, exporters, importers, and especially all members of the Japanese Restaurant Association of America. Shochu has a long and celebrated history within the United States and we are delighted to be able to continue this legacy with our brands. Additionally, we are pleased that bar and restaurant owners are now allowed to sell and serve Japanese Shochu under its proper name.”
Recently, Shochu and gin collided in a unique release from Japanese distillery Hamada Syuzou Co. According to the producer, SASSHU Gin offers a fruity flavor from koji mold, a traditional Shochu ingredient, which is said to enhance the characteristics of its sweet potato-based base spirit.
Read next:
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