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 completely 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 occasions, 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 can restrict the colour it could possibly undertake by way of getting old to ensure it’s not confused with Japanese whiskey.
Inform us the main variations each bartender must know between serving or mixing with shochu, sake, and soju.
The most important distinction between sake and shochu is the tactic, 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 many 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 way of its distillation course of.
Distillers will typically embody “various candy and bitter components into the product to assist regulate the style and make it simpler to drink,” close 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 an analogous ABV.
What ought to bartenders find out about shochu?
It’s often known as the native spirit of Japan, and it provides an extremely wealthy taste whereas additionally remaining very gentle with a clean end.
What are some ideas 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 approach you may think about, including a stupendous layer of taste to cocktails.
What are the perfect elements to stay with when mixing with shochu?
I like exploring with completely different citruses, from yuzu, blood orange to orange. I imagine it compliments each expressions effectively.
Stone fruits work very effectively 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 identify it. It really compliments all dishes.
