Shochu is a traditional Japanese alcoholic drink made by fermenting rice. It is also known as "rice wine" and is a staple drink in Japanese culture. The process of making shochu involves turning rice into a paste, adding water and a special enzyme, and then aging the mixture for several weeks to several months depending on the desired flavor. Shochu can have varying degrees of sweetness and strength, and its flavor can range from light and fresh to rich and deep. There are different varieties of shochu in Japan, which can be served on its own or paired with food, including sushi, sashimi, and other Japanese dishes.