SHOCHU is distilled in 2 ways - the Old Style (HONKAKU - "Real Thing") and the New Style (KOURUI - "The Later Method"). The HONKAKU or the Old Style has been around since the 14th Century. It only uses 1 raw material as its base ingredient and is distilled only once, leaving a distinctive smell of the base ingredient. Because of this, the Old Style SHOCHU is often enjoyed on the rocks to savor the unique aroma of the base ingredient to the fullest.