Perhaps the most asked question I have is what is a good shochu to start with for those who are new to shochu. A rice based shochu is a good place to start as it is usually light, easy-drinking, and clean, much like rice. A good brand to start with is Hakutake Shiro, referred to simply as Shiro. It is made with shiro koji, a white koji, that produces delicate shochu.
Kumamoto prefecture is famous for its kome jochu (rice shochu).
Made in Kumamoto
Made by Takahashi Shuzo
Kome (rice) shochu
Shiro is great on the rocks, or in the winter I like it with hot water. It is also an excellent mixer for cocktails. Mix it with fresh juice.