Kome shochu is one of the main types of Japanese shochu. While most shochu is made with a small amount of koji rice, rice shochu is made entirely with rice.
This category tends to make fruity, soft, and clean spirits. Most are bottled between 20% and 25% ABV. But Genshu rice shochu can be as high as 45% ABV.
The Kuma region of Kumamoto is the most famous area for kome shochu production.