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The irreverent food blog for food outlaws.
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Shochu Finding Way Into the Mix

Started by Jerry Brito · 9 months ago

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 p ... Continue reading »

3 comments

  • JD Burke

    1 year ago

    I've never had Shochu. Sounds worth a whirl to me.

    Sake will always have a place in my heart though. I remember fondly mom and dad getting tanked on it as a kid (also on B&B, but that's a different story).

    For the daughters birthday this year we had a Japanese themed party (she's two and digs Hello Kitty). We bought some different types of sake and the one I particularly liked was the one that was less filtered and milky white (can't remember the brand or name). Had a wonderful sweetness to it.
    reply
  • Jessica Lee

    1 year ago

    Kaz Sushi Bistro on Eye Street has great sakes. You can do a three sake sampler and will be guaranteed to have at least one be milky.
    reply
  • Dave G

    1 year ago

    Good cocktail = shochu (or soju, which I think is more or less the same thing, only Korean) + dry sake + a cucumber slice served up.
    reply

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