Another good shochu to start with for shochu novices is a kokuto shochu which is made from sugar cane. It’s inherent sweetness is soft on the palate. This is from Amami Oshima south of Kagoshima. Koji: shiro (white) koji – making it a light, delicate shochu alcohol: 25% suggested drinking method: on the rocks distillation:…
Tag: honkaku shochu
Shochu 101 – Part Three
There are two types of shochu: Kourui 甲類 is made in a continuous still (renzoku shiki). It is very smooth on the palate and is under 36 degrees alcohol. Kourui shochu is typically used as a mixer for cocktails. On its own it does not have any notable aromas and is unimpressive on the palate….
Shochu Basics
An article I wrote for Metropolis magazine on the basics of shochu: http://archive.metropolis.co.jp/tokyo/545/localflavors.asp (text follows) A women’s book series known as The Sweet Potato Queens may be all the rage in the US, but here in Japan men and women are falling over themselves for the liquid version: sweet-potato shochu (imo jochu). What was once…
Food Sake Tokyo 