Shochu may not be as well-known in the U.S. as sake or Japanese whisky, but this versatile, low-ABV spirit has been a staple in Japan for centuries. Typically distilled from ingredients like barley, sweet potato, or rice, shochu delivers a range of flavors—from earthy to floral to umami-rich. In LA, a handful of standout bars and restaurants have embraced shochu, serving it straight, on the rocks, or mixed into inventive cocktails. If you're looking to get familiar with this under-the-radar spirit, these five LA spots are leading the way.

Death & Company (Downtown LA)

A legend in the cocktail world, Death & Company’s LA location brings the same creative energy it’s known for in NYC. Here, shochu isn’t just a quiet option on the back bar—it stars in complex, layered cocktails like the Vigo Rising, which pairs Mizu Lemongrass Shochu with blended scotch, cantaloupe, and lemon. Expect more shochu-forward creations as new menus roll out.

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Thunderbolt (Echo Park)

Blending Southern food with a globe-trotting drink list, Thunderbolt has carved out a unique niche in LA’s bar scene. The Fu Gwaa Falsetto is the standout here—a striking cocktail featuring Iichiko Saiten (a barley shochu) mixed with Oaxacan rum, bittermelon, Manzanilla, and Li Hing. It’s bright, savory, and unlike anything else in town.

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Kodo (Arts District)

Inside a repurposed firehouse, Kodo offers contemporary Japanese dishes in an industrial-chic setting. The bar team takes their shochu seriously, crafting cocktails like the Green Leaf Shochu Highball made with sweet potato shochu and pandan syrup. For something bolder, the Thoroughbred Tea uses a 41% ABV barley shochu to deliver depth and smoke with a green tea twist.

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Tsubaki (Echo Park)

This cozy izakaya balances a laid-back vibe with a deep respect for Japanese drinking culture. Tsubaki often has 10 to 15 shochus on hand, ranging across a variety of bases like sweet potato and barley. While cocktails are seasonal, keep an eye out for chu-hai-style drinks and sours crafted with fresh market fruit when they make their return.

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Niku X (Downtown LA)

High above the city in the tallest building in Los Angeles, Niku X delivers a luxury yakiniku dining experience with drinks to match. The La Shiruko cocktail, made with Nankai shochu (a vacuum-distilled spirit using black sugar and rice), showcases how well shochu pairs with modern Japanese cuisine. It’s the kind of place where both the food and the drinks are designed to impress.

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Shochu’s rise in Los Angeles isn’t accidental—it’s the result of curious bartenders, culturally driven menus, and a growing appetite for lower-ABV spirits with depth. These bars are helping Angelenos rethink what they drink, introducing a nuanced spirit that’s versatile, food-friendly, and rich in tradition. The city may be known for tequila and mezcal, but shochu is carving out its own quiet, confident space.