Known for its versatility and wide range of ingredients,
shochu is one of Japan’s most interesting drinks. Some of the base ingredients include sweet potato, barley, buckwheat and brown sugar. But there are many more to choose from, which adds to the appeal of shochu.
Certain types of shochu are mixed with other drinks to create new flavours. This is the case for chuhai, which means ‘shochu highball’ in English. Having recently tasted a grape flavoured shochu highball, the experience was different to
other types of sake that I’ve tried. Continue reading “Grape Shochu Highball Review: Somewhere Between A Cocktail And A Soda”
What I love about Japanese alcohol is the range of versatile drinks, which run the gamut from
sweet tasting nihonshu, to fiery whiskeys that have been made with Japanese brewing techniques. It turns out there’s this pretty awesome drink called shochu as well.
When learning about this flexible beverage, it’s a good idea to go to an expert, which is why I picked up
Christopher Pellegrini’s The Shochu Handbook: An Introduction To Japan’s Indigenous Distilled Drink. In the book, Pellegrini tells you everything you need to know about shochu and why it needs to be on the radar of casual drinkers, sake nerds and alcohol experts alike. Continue reading “The Shochu Handbook Review: Enter The World Of Shochu And Awamori With This Epic Drinking Guide”