Uncover the Story of Japanese Shochu From Kagoshima and Miyazaki - Imbibe Magazine Subscribe + Save

Uncover the Story of Japanese Shochu From Kagoshima and Miyazaki

Shochu, a traditional Japanese spirit that’s made from grains and vegetables such as barley, sweet potato, buckwheat, rice, and brown sugar, has a rich history that dates back to over 500 years.

Made with Koji and distilled only once, sweet potato shochu, or brown sugar shochu, is native to Japan’s Kyushu Island and has a mellow aroma with an expanding sweetness. Its pure flavor and smoothness make it a great addition to cocktails, while its subtle yet unique flavor also makes it perfect for drinking on the rocks or neat. “Why I love shochu and use it in my cocktails is because it’s so versatile,” says New York cocktail and spirits educator, Don Lee. “I’m able to bring out the rich savory flavors in my cocktails that I might not otherwise get in the spirits that most people use today.”

Watch the video above to travel to Japan and learn more about shochu’s storied history, how it’s made, and how to mix with it in cocktails, check out Don Lee’s Purple infusion featuring Heihachiro shochu.

Also click here to explore more about Japanese shochu and to learn about up upcoming shochu events and webinars.

Purple: Shochu Infusion

750 ml. Heihachiro shochu
200 g. purple sweet potato
50 g. koji
50 ml. water

Roast the purple sweet potato in a 350 degree F oven for 1 hour, then let cool. Peel the sweet potato and place in a vacuum-seal bag or zip-seal plastic bag along with the koji and water. Remove the air from the bag, then place it into a water bath for 4 hours, using an immersion circulator (sous vide) to keep the bath at 57 degrees Celsius (135 degrees F). Blend the prepared sweet potato with the shochu, then strain the liquid through 4 layers of 100 micron filter cloth, or through another very fine strainer, such as a nut-milk bag, a homebrew filter bag, or several layers of finely woven cotton kitchen towels. Store at room temperature for up to 60 days.

To serve, pour 2 oz. (60 ml.) of the infused shochu over a large ice cube in a rocks glass.

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