I've heard of Shochu, the national spirit of Japan, but had never tasted it, until today. Apparently it is becoming all the rage in better Japanese restaurants and outstanding cocktail bars in metropolitan America.
At a fabulous event held at the lovely Astor Center in downtown Manhattan 16 celebrated Shochu producers showed their stuff, Shochu neat and Shochu cocktails created by Junior Merino, The Liquid Chef, it was amazing.
So what is Shochu? It is not new, it originated long long ago in Persia and has been savored in Japan for centuries. Typically made from barley, buckwheat, sweet potatoes, or rice, though it is sometimes produced with other ingredients such as brown sugar or chestnut. It has a higher alcohol content than Sake which is brewed
while Shochu is distilled. It has a brandy-esque quality that could remind you of something like an eau di vie. It is a wonderful base for cocktails and is delicious sipped on the rocks.
I liked the varieties made with sweet potato, they had a richer deeper flavor for me. One infused with citrus was very interesting too. Shochus made with buckwheat tasted crisper with nice dry herbal flavors. Those are probably better for Shochu cocktails. The higher end Shochus had cleaner smoother flavors like better V.S.O.P. Cognac.
I also tasted Awamori that is unique to Okinawa, Japan. It is made from rice and distilled like Shochu. There was one that was made with plum wine that was just out of this world.
Here are three of the best Shochu and Sake bars in NYC.
Junior Merino, The Liquid Chef
