Shochu the drink of a new generation by Tony Green

Image in Shochu Bottles 

A few months back I was reading the in-flight magazine during my flight to Japan. One of the articles mentioned a drink called Shochu which of late was growing in popularity outside of Japan. I found this interesting since I have never heard of the beverage. I have been to Japan many times and believed myself to be rather knowledgeable with things regarding Japan. Oh, well, I guess no one knows everything.  

While I was in Japan and I went out to dinner at Ikiyaka restaurant in Yutenji and I made sure to try to see what the story was.

It turned out my mother-in-law happened to be a regular Shochu drinker. I thought most Japanese people preferred sake as their non-beer beverage of choice.  I discovered after a little Internet research, for starters, Shochu is Japanese traditional hard liquor distilled from grains and vegetables. The most common base ingredients are sweet potato, barley, rice, buckwheat and sugar cane. Most readers are more familiar with sake which is a general term for alcohol beverages in Japan. Interestingly, Nihonshu is commonly referred as “sake” in America while both Nihonshu and Shochu are both traditional Japanese alcoholic beverages. Nihonshu (sake) is categorized as fermented liquor placing the drink in the same category as wine while Shochu is a type of distilled liquor, similar to brandy and vodka. Rice can be fermented to make Nihonshu, or distilled to make rice Shochu.

In the end, if you find yourself in Japan or any place which offers drinks made of Shochu be certain to give a try. If the reader would allow me to make a recommendation, try the sweet version as I found it especially tasty. Trust me, in the end you will thank yourself for trying.

Image Courtesy of http://www.sfgate.com/wine/spirits/article/Move-over-sake-here-s-shochu-2702332.php