Shochu Finding Way Into the Mix
Shochu, a Japanese distilled spirit, has been gaining in popularity in Japan over the last several years–to the point where it’s eclipsed its undistilled competitor, sake. Makes sense that it’s now becoming more common the in U.S. Here’s a good primer, from the Nation’s Restaurant News:
“Shochu mixes like vodka, gin and tequila,” said Wallack, who ticked off shochu mojitos, shochu Bloody Marys and shochu mimosas as a few of the cocktail ideas. “It also goes well with purees, muddled fruits and just a splash of simple syrup or soda. It mixes great with just about anything.”
It is made from a variety of starches, including barley, wheat, rice, sweet potato and sugar cane, fermented and distilled into a clear spirit that Westerners liken to vodka. There are big differences, however. Shochu is less potent — usually around 25 percent alcohol, versus 40 percent alcohol for vodka — and it retains more of the flavor of the raw materials than ultra-refined vodkas.
Proponents look to the shochu craze in Japan for encouragement. Since 2004 shochu has outsold sake in that country. “More and more people there are drinking shochu instead of sake,” said Monica Samuels, sake ambassador for Southern Wine & Spirits in New York City and former corporate sake sommelier for Sushi Samba, a Japanese-Brazilian-Peruvian restaurant chain based there. “It lends itself better to the nightlife scene.”
But only in recent years, Samuels pointed out, have the Japanese considered shochu respectable, let alone trendy, thanks to the rise of boutique-grade shochus. Traditionally, shochu has been the drink of the poor.
The Chicago neighborhood where I used to live is now home to the hip Shochu restaurant.
Japan’s Shigechiyo Izumi, who lived to be 120 years old, once attributed his longevity to a “daily cup of shochu.” A cup (or even a few) is no doubt good, though quickly downing a couple of bottles will kill ya.
So here’s to shochu. Drink up. More than a cup but less than two bottles.
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Dave G
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Jessica Lee
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JD Burke
