We requested Natasha Sofia, Nationwide Director of Schooling and Advocacy at Davos Manufacturers for solutions.
How does shochu differ from serving sake or soju?
Though related in names, these spirits are very totally different. Shochu is distilled and sake is brewed. Sake is a brewed fermented alcohol. Soju is a Korean spirit that’s distilled a number of instances, whereas shochu is a Japanese spirit distilled solely as soon as.
Shochu is very regulated by the Japanese authorities to uphold the standard of the distillate. Shochu has laws that may restrict the colour it could actually undertake by means of getting older to verify it’s not confused with Japanese whiskey.
Inform us the foremost variations each bartender must know between serving or mixing with shochu, sake, and soju.
The largest distinction between sake and shochu is the strategy, brewed versus distilled. Shochu is a distilled liquor, like vodka, whiskey, or rum, with every having its personal distinctive distillation course of.
Sake is available in round 15% as a result of a lot of the fungus stops the exercise and the alcohol degree doesn’t go any additional. Shochu can usually be 20%-25%, reaching as excessive as 43% by means of its distillation course of.
Distillers will usually embrace “numerous candy and bitter components into the product to assist regulate the style and make it simpler to drink,” with regards to Christopher Pellegrini’s, The Shochu Handbook. As compared, Shochu is very regulated by the Japanese authorities. No flavorings or components are allowed. They each have the same ABV.
What ought to bartenders find out about shochu?
It’s referred to as the native spirit of Japan, and it gives an extremely wealthy taste whereas additionally remaining very gentle with a easy end.
What are some suggestions and methods to mixing cocktails with shochu?
Don’t be afraid to discover, particularly with our iichiko Saiten at 43 abv, it lends itself for use in any manner you may think about, including a gorgeous layer of taste to cocktails.
What are one of the best substances to stay with when mixing with shochu?
I like exploring with totally different citruses, from yuzu, blood orange to orange. I consider it compliments each expressions properly.
Stone fruits work very properly with each in addition to melon like flavors.
What about meals pairing?
It’s made to accompany meals. Steak dinner, BBQ, Japanese meals, Peruvian, French, you title it. It really compliments all dishes.
