<Li> mixed with a low - alcohol beer - flavored beverage known as hoppy </Li> <P> Shōchū is widely available in supermarkets, liquor stores and convenience stores in Japan while canned chuhai drinks are sold in some of Japan's ubiquitous vending machines . However, it is more difficult to find shōchū outside Japan except in urban areas with large enough Japanese populations . Interest in shōchū has begun to grow in North America, particularly in cosmopolitan cities such as Los Angeles, San Francisco, Vancouver, Toronto, and New York . Dedicated shōchū bars have begun to appear in New York and more than 100 brands are now available in the U.S. market . </P> <P> In Kyūshū, the center of production, shōchū is far more common than sake . Indeed, here sake generally means shōchū, and is normally consumed mixed with hot water . First hot water is poured into the glass, then shōchū is gently added . The liquids mix naturally and stirring is unnecessary . Typically, the amount of shōchū exceeds the amount of hot water, and is enjoyed for its aroma . Occasionally, shōchū and water are mixed, left to stand for a day, and then gently heated . </P> <P> The early 21st century witnessed a consumer boom in shōchū within Japan, and in 2003 domestic shipments surpassed those of sake for the first time . Shōchū bars appeared serving shōchū exclusively, and premium brands with a focus on particular ingredients, production methods, or aging techniques entered the market . The beverage has undergone change of image; formerly it was seen as an old fashioned drink, but now has become trendy amongst young drinkers, particularly women . The boom also had negative effects: It caused a serious shortage of sweet potatoes, a basic ingredient of some popular types of shōchū and, with the emergence of expensive premium brands, pricing scams appeared . </P>

The japanese spirit shochu is actually a distilled form of what other drink