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During my years as an office drone in Japan, I drank a lot of shochu (show-choo), a vodka-like spirit, to unwind after long days of translating documents from Japanese-English to English-English. Shochu is commonly distilled from rice, barley or sweet potatoes depending on the region in which it is produced. The rice and barley versions were popular where I lived in Kyoto; the sweet potato variety from the southern island of Kyushu is more of an acquired taste as it has an aroma reminiscent of dirty socks. Shochu has a third of the calories of vodka, is less likely to give you a hangover, and contains an enzyme that breaks down blood clots (reducing the risk of heart attacks and strokes). Although shochu routinely outsells sake in Japan, it was relatively unknown in Chicago until the emergence of Shochu, a new late-night lounge from Lynne Wallack, John Handler, and Josh Hansen, co-owners and executive chef of Deleece.

Shochu opened in late April, offering more than 15 varieties of shochu served straight, in flights, or mixed into cocktails. The lounge has a laid-back, casual feel: green, white and black modern décor, mellow piano renditions of Radiohead on the speakers, the clientele a mix of urban hipsters looking to try something new, and Japanese and Korean fans of the beverage. Large photo prints of urban Japanese scenes adorn the walls, including one of a shopping center in Osaka where I once went on an awkward “group date” with three Japanese men. (Oh, sweet memories!) There’s a spacious dining room, a bar that seats twelve, a fireplace with a cozy banquette, and a private tree-lined patio for al fresco drinking in the summer.

On the recommendation of bartender Jane, I sampled the Black Dragon cocktail ($9), which pairs barley shochu with fresh muddled blackberries and simple syrup to create a drink delicious in its simplicity. Many of Shochu’s cocktails contain fresh fruit purées and juices, such as the Tzuhsi, which mixes rice shochu with guava nectar and fresh ginger. The fruit’s antioxidants combined with low-calorie shochu (a shot has just 30) make for a shockingly healthy elixir. Feel even better after pairing a Tzushi with one of the salads from the “Oh baby I like it raw” section of the menu. (Gotta love the Ol’ Dirty Bastard reference!) If you’re like me and insist on decadence, order the Tommy-san peanut butter and chocolate martini ($11) and the tempura shrimp, bacon and avocado maki ($7, who says sushi has to be healthy?). The kitchen stays open until 1 a.m. seven nights a week, making Shochu an ideal spot to grab a fantastic late-night bite after a show or a movie.

Shochu, 3313 N.Clark St., Lakeview, 773-348-3313. 5:30 p.m. to 2 a.m. Sunday through Friday, 5:30 p.m. to 3 a.m. Saturday, The kitchen is open until 1 a.m. every night.

Photo by Cindy Kurman