Discover the Rich Taste of Shochu JETRO with Us
Shochu is a unique spirit that has evolved uniquely on the island of Japan. With its wide array of rare and special flavors, it has the potential to make a big impact in the global market. That is why JETRO, a government-related organization, is working hard to promote shochu exports from Japan to the world. They have created the “Discover Shochu” website to help people explore the attractions of shochu and find import partners.
What makes shochu so appealing? According to Matthew Belanger, the general manager of Death & Co in Los Angeles, shochu has huge terroir, meaning that its flavors and aromas are as diverse as the raw materials used to create it. This gives shochu a unique character that can be explored and enjoyed in cocktails. Bartenders across the U.S. are embracing shochu as a versatile cocktail ingredient because of its distinct flavors and textures.
Shochu is known as Japan’s national drink and is consumed more than sake and whiskey in Japan. It has a history that stretches back 500 years, and it has been produced in Kyushu since 1500. The most common base ingredients for shochu are sweet potato, barley, and rice, but a total of 49 ingredients can be used. The choice of base ingredient determines the flavor characteristics of the shochu. The fermentation process of shochu is unique, as it involves the use of koji, a culture of fermentation specific to Japan. Brewing with koji gives shochu its unique aroma, flavor, texture, and richness. The fermentation process also differs from Western spirits, as shochu is distilled only once, and the flavors and characteristics derived from the raw ingredients are preserved.
Key Takeaways:
- Shochu is a unique spirit with diverse flavors and aromas
- JETRO is promoting shochu exports through the Discover Shochu website
- Shochu has a long history in Japan and is known as the national drink
- The fermentation process of shochu is unique and involves the use of koji
- Shochu’s distinct qualities make it a versatile ingredient in cocktails
Why Shochu is Appealing to Bartenders Across the U.S.
What makes shochu so appealing? According to Matthew Belanger, the general manager of Death & Co in Los Angeles, shochu has huge terroir, meaning that its flavors and aromas are as diverse as the raw materials used to create it. This gives shochu a unique character that can be explored and enjoyed in cocktails. Bartenders across the U.S. are embracing shochu as a versatile cocktail ingredient because of its distinct flavors and textures.
Shochu: Japan’s National Drink with a 500-Year History
Shochu is known as Japan’s national drink and is consumed more than sake and whiskey in Japan. It has been produced in Kyushu since 1500 and has a history that stretches back 500 years. The most common base ingredients for shochu are sweet potato, barley, and rice, but a total of 49 ingredients can be used. The choice of base ingredient determines the flavor characteristics of the shochu.
The fermentation process of shochu is unique, as it involves the use of koji, a culture of fermentation specific to Japan. Brewing with koji gives shochu its unique aroma, flavor, texture, and richness. The fermentation process also differs from Western spirits, as shochu is distilled only once, and the flavors and characteristics derived from the raw ingredients are preserved.
Shochu is typically distilled to 20-25% alcohol by volume, yielding an extremely aromatic spirit that brings out the characteristics of its base ingredients. The filtration process of shochu is crucial, as it impacts the weight and character of the spirit. The right amount of oil must be left in during filtration to maintain the roundness and depth of flavor. Too much oil will spoil the taste, while removing too much will diminish the flavor of the shochu. Shochu producers use various methods to achieve the desired balance.
The Distillation and Filtration of Shochu
Shochu is typically distilled to 20-25% alcohol by volume, yielding an extremely aromatic spirit that brings out the characteristics of its base ingredients. The filtration process of shochu is crucial, as it impacts the weight and character of the spirit. The right amount of oil must be left in during filtration to maintain the roundness and depth of flavor. Too much oil will spoil the taste, while removing too much will diminish the flavor of the shochu. Shochu producers use various methods to achieve the desired balance.
The Science Behind Distillation
Distillation is the process of purifying a liquid through heating and cooling. In the case of shochu, the fermented mash is heated in a still to vaporize the alcohol, which is then cooled in a condenser to create a purified liquid. The resulting distillate is then diluted with water to achieve the desired alcohol content.
The Importance of Filtration
The filtration process involves removing impurities from the shochu, which can impact the final flavor of the spirit. Shochu producers use various materials such as activated carbon, silica, and diatomaceous earth to filter the distillate. The proper balance of oil during filtration is key, as it helps to maintain the roundness and depth of flavor of the shochu.
The Role of Oil in Shochu
Oil plays a crucial role in the filtration process of shochu. It impacts the weight and character of the spirit, and must be carefully monitored to achieve the desired balance. Too much oil will spoil the taste of the shochu, while removing too much will diminish its flavor. Shochu producers use various methods to achieve this balance, with some using ceramic filters to maintain the oil content during filtration.
The End Result: A Unique and Aromatic Spirit
The distillation and filtration process of shochu result in a unique and aromatic spirit that showcases the characteristics of its base ingredients. Its lower alcohol content and diverse flavors make it an exciting ingredient for cocktails. The proper balance of oil during filtration is crucial for maintaining the rich taste of shochu, and JETRO is committed to promoting shochu exports and introducing this exceptional spirit to the world.
Shochu in Cocktails: Enhancing Flavors with Low-ABV Serves
Despite its lower alcohol content of 20%, shochu’s intense flavors make it a great addition to cocktails. Its unique texture provides endless opportunities for balancing drinks and creating low-alcohol serves that are becoming increasingly popular among consumers.
One of the most popular signature cocktails in Japan is the Shochu Highball, which features a simple mixture of shochu and soda water over ice. However, the versatility of shochu also makes it a great addition to many other creative cocktail recipes.
The distinct flavors and textures of shochu are what make it so appealing to bartenders across the U.S. They appreciate its terroir, the unique character that comes from the diverse flavors and aromas of the raw materials used to create it. With its diverse array of base ingredients, such as sweet potato, barley, and rice, shochu has a unique flavor that can be explored and enjoyed in cocktails.
To showcase the versatility of shochu, some of LA’s best bars and restaurants will be mixing and serving their own original takes on the Shochu Highball. These include Bar Bohémien, Big Bar, Death & Co, Jonah’s Kitchen + Bar, kodō, Redbird, The Normandie Club, Thunderbolt, Wolf & Crane, and 1212 Santa Monica.
Additionally, Death & Co will be hosting a one-night-only immersive shochu event where guests can learn about shochu and enjoy shochu cocktails. The event will provide an opportunity to learn about shochu’s unique qualities and explore the diverse flavors and textures that it has to offer.
If you’re looking to discover the rich taste of shochu and experience these special cocktails and events, visit the “Discover Shochu” website and follow @shochu_japan. JETRO is committed to promoting shochu and bringing its unique qualities to the global market.
LA’s Best Bars and Restaurants Showcasing Shochu
To showcase the versatility of shochu, some of LA’s best bars and restaurants will be mixing and serving their own original takes on the Shochu Highball. Participating establishments include Bar Bohémien, Big Bar, Death & Co, Jonah’s Kitchen + Bar, kodō, Redbird, The Normandie Club, Thunderbolt, Wolf & Crane, 1212 Santa Monica.
LA’s bartenders are using shochu to create new, exciting flavors and structures of cocktails. At Bar Bohémien, they are mixing shochu with ginger, green tea, and watermelon, while at The Normandie Club, they are using shochu in a cocktail called the “Trinidad Sour,” which also includes angostura bitters, lemon juice, and orgeat syrup. At Redbird, they are featuring the “Shochu Spritz,” which adds honey, grapefruit, and soda water to the mix.
If you’re looking to try some of these exciting shochu cocktails or learn more about this special Japanese spirit, there are several upcoming events to check out. Death & Co is hosting a one-night-only immersive shochu event on June 28th where guests can learn about shochu and enjoy shochu cocktails. Additionally, participating establishments will be showcasing their shochu cocktails at various events throughout the summer.
Don’t miss your chance to experience the rich taste and unique qualities of shochu in LA’s best bars and restaurants. Follow @shochu_japan and visit the “Discover Shochu” website to stay up-to-date on all the latest shochu events and offerings.
Discover the Rich Taste of Shochu with Us
Shochu is a unique spirit that has evolved uniquely on the island of Japan. With its wide array of rare and special flavors, it has the potential to make a big impact in the global market. That is why JETRO, a government-related organization, is working hard to promote shochu exports from Japan to the world. They have created the “Discover Shochu” website to help people explore the attractions of shochu and find import partners.
If you want to discover the rich taste of shochu and experience these special cocktails and events, visit the “Discover Shochu” website and follow @shochu_japan. Shochu is still one of the most novel spirits for consumers, and there’s a huge opportunity to present new, exciting flavors and structures of cocktails using shochu. JETRO is committed to promoting shochu and bringing its unique qualities to the global market.
Conclusion
In conclusion, shochu offers a rich and diverse taste experience that is unique to Japan. Its distinct flavors and textures make it an exciting ingredient for cocktails, and JETRO is working hard to promote shochu exports and introduce this exceptional spirit to the world.
Shochu has a long history and unique production process that gives it a character unlike any other spirit. Bartenders across the U.S. are embracing shochu as a versatile ingredient for cocktails because of its diverse flavors and textures. Shochu’s low alcohol content also makes it an excellent addition to low-ABV cocktails.
As Japan’s national drink, shochu is a spirit like no other. Whether you’re exploring its unique flavors on its own or mixing it up in a cocktail, shochu is a spirit worth discovering. Visit the “Discover Shochu” website and follow @shochu_japan to experience the rich taste of shochu and participate in exciting cocktail events. JETRO is committed to promoting shochu and bringing its unique qualities to the global market.
FAQ
Q: What is shochu?
A: Shochu is a unique spirit that has evolved uniquely on the island of Japan. It is known as Japan’s national drink and has a history that stretches back 500 years. Shochu is distilled from various base ingredients, such as sweet potato, barley, and rice, and is fermented using koji, a culture specific to Japan.
Q: How is shochu different from sake and whiskey?
A: While sake and whiskey are also popular spirits in Japan, shochu stands out for its unique flavors and textures. It has a wide array of rare and special flavors, thanks to its diverse base ingredients and fermentation process. Shochu is also distilled only once, preserving the flavors and characteristics derived from the raw ingredients.
Q: How can shochu be used in cocktails?
A: Shochu is a versatile ingredient in cocktails. Its intense flavors make it a great addition to a wide array of drinks, and it can be particularly well-suited for low-alcohol serves. The texture of shochu provides unique opportunities for balancing drinks and creating flavorful cocktails. The Shochu Highball is a popular signature cocktail, but shochu can be used in many other creative recipes.
Q: Where can I experience shochu cocktails and events?
A: Some of LA’s best bars and restaurants, including Bar Bohémien, Big Bar, Death & Co, Jonah’s Kitchen + Bar, kodō, Redbird, The Normandie Club, Thunderbolt, Wolf & Crane, and 1212 Santa Monica, are showcasing their own original takes on the Shochu Highball. Additionally, Death & Co will be hosting a one-night-only immersive shochu event where guests can learn about shochu and enjoy shochu cocktails. To stay updated on shochu events, visit the “Discover Shochu” website and follow @shochu_japan.
Q: How can I learn more about shochu and its unique qualities?
A: To discover the rich taste of shochu and learn more about its unique qualities, visit the “Discover Shochu” website. The website provides information on the attractions of shochu and helps people find import partners. You can also follow @shochu_japan on social media to stay connected with the latest updates and events related to shochu.
