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, then click here to 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.

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