Not Whisk(e)y related, but this has definitely peaked my interest!
The more acquainted I get with shochu, the more I realize how much more there is to learn about it. It’s such an easy beverage to like, but not such an easy one to know.
In 2015, I’ve traveled to Japan twice—mostly to the epicenter of shochu production, the southern island of Kyushu—with the express purpose of exploring the elusive spirit that gets a chapter-long shout-out in The Year of Drinking Adventurously (my new book, due out in a little over three weeks—pre-order today).
Back in March I toured several shochu distilleries, dined with their proprietors and made a circle of new friends whose common bond is a passion for the drink. In October, I returned to Kyushu (thanks to the Japan Sake and Shochu Makers Association and Kampai.US mastermind Stephen Lyman) for a bigger, bolder sequel to that spring experience.
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