Humid evenings wearing a jinbei or yukata, fireworks over the water, and being reminded once again that old-school strawberry kakigori doesn’t taste much like strawberries at all. These are the indelible hallmarks of summer for many. But I am happy to propose a new addition, Japan’s summer shochu and awamori category.
Semi-officially known as natsu (summer) shochu, the seasonal sub-category is an industry newcomer, interfacing smoothly with the trend toward carbonated drinks such as chuhai and highballs. Summer versions of various sweet potato shochu brands have been joined on the market by rice, barley, kokuto, and awamori (also made with rice) to name a few.… Read More “Shochu for the Summer Months”
