Shochu is the Japanese version of it; the Korean version, which I've had and enjoyed, is called soju. From what I hear, from servicemen who were station in South Korea, they consider it swill, but I thought it was tasty.
One of the notes in the article is that it's often used in cocktails instead of vodka.
Maybe that'd be tmfiii's cure for vodka!
Does anyone have any good cocktail recipes using shochu? For whatever reason I'm thinking a Gibson...