In general, shochu is drunk with ice, cold water or hot water. It is different from other distilled liquors in that it is often enjoyed during meals. The most common ratio of mixing shochu with water (either hot or cold) is six parts of shochu to four of water, or five to five. When 25% alcohol shochu is mixed 6:4 with water, the alcohol content is reduced to about 15%, making it more drinkable and therefore suitable for drinking with food. When "on the rocks" is the preferred option, either pour the shochu over the ice in the glass and drink as it is, or add just a little water to the shochu and ice. It may be better to sip aged shochu straight rather than drink it on the rocks or with water (either hot or cold). The most important factor in terms of enjoying your shochu is the quality of the water that you add to it. The taste of even the best shochu will be ruined if it is mixed with tap water. For example, water is usually added to the genshu of the shochu to lower the level of alcohol to 25% for shipment . Adding water from a different place than the local water will greatly affect the taste. Water plays a crucial role when appreciating the taste of the shochu. Using standard mineral water is fine, but it is becoming increasing popular among shochu fans to use the natural water of the region in which the shochu was produced (mostly that from Kyushu). In particular, there are some extremely soft waters in Kagoshima Prefecture such as that of Yaku Island, rated among the 100 best waters of Japan, or that of Kagoshima's hot springs. Drinking shochu with this kind of water produces a smooth, mellow taste that is popular among shochu fans. How the taste of shochu varies according to how it is mixed Enjoy the flavor starting strongly but changing as the ice begins to melt. This style of drinking allows you to enjoy the original taste of the product and having it cold makes it refreshing and easy to drink. Young people or those living outside Kyushu often drink shochu this way. This is the quintessential way of drinking shochu in Kyushu, the Mecca of shochu production. Mixing the shochu with just a little hot water boosts the flavor, leaving the taste unaffected. Easy on the body for the drinker, shochu can be enjoyed at a leisurely pace over a longer period of time. A key point when drinking shochu this way is to put the hot water (not too hot though) into the glass first, then pour in the shochu. By doing this, because it is at a lower temperature, the shochu sinks to the bottom of the glass, mixing naturally because of the effect of convection. Pour the shochu into the glass first when mixing it with cold water. If you wait just a short while, the lighter shochu will naturally mix with the water. For those people who feel that drinking shochu on the rocks makes them feel cold, it would be better to mix the shochu of choice with water at room temperature, or with only slightly chilled water. Drinking shochu straight allows you to appreciate the taste to the greatest extent possible. Shochu consumed straight goes well with strong tasting foods such as dishes cooked in oil or foods with strong seasoning. Because the alcohol is undiluted, shochu consumed in this way will go to your head quicker, so it is advisable to also sip away at a glass of water.