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Shochu revisted

29 Oct

Not Whisk(e)y related, but this has definitely peaked my interest!

The Drinkable Globe

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.

Photo: Jeff Cioletti Photo: Jeff Cioletti

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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Posted by on October 29, 2015 in Uncategorized

 

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