Japanese sake consists of some of the most multifaceted drinks I’ve ever tasted, and it’s become something of a mission to improve my knowledge about as many different varieties as possible. Shochu is a big part of the sake world. Blended from a mixture of sweet potato, buckwheat, barley, kokuto brown sugar and other ingredients, shochu can be described as kind of diet whisky.

Having learned about shochu from the engaging Christopher Pellegrini, I tracked down a Japanese restaurant in my native city of Manchester that sold the beverage. Read on to discover my thoughts on trying shochu for the very first time. Continue reading “Starting My Journey Into The Realm Of Shochu With Bizan Clear” →