Kanpai

Events

NOTICE: Shochu’sday is Moving!

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After 40 consecutive weeks of hosting Shochu Pros Shochu’sday on Instagram, we are moving to Streamyard, which will allow us to stream to Facebook, YouTube, and eventually to our new website, JapanDistilled.com.

As always (except during daylight savings), 8pm EST on Tuesday evening, 10am JST on Wednesday morning in Japan.

We will be harmonizing our various web presences over the next few months. More to come!

KANPAI!

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The Complete Guide to Japanese Drinks!

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Stephen Lyman has written the Complete Guide to Japanese Drinks, which was published in October by Tuttle. Find out more abou the book, where to buy it, and most importantly, where to meet Stephen to get your own signed copy as he travels Japan and North America.

Pitching Shochu to the World

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At the event, held in March 2015, buyers from the US, UK, Israel, China, South Korea, Thailand, and Cambodia met with sake and shochu producers from around Kumamoto. We toured Hitoyoshi, the center of the rice shochu universe. Hitoyoshi is nestled in the valley of the Kuma River, which has been voted the best river in Japan every year for years.

The Odd Couple

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As I've delved deeper into the world of shochu, I've become increasingly interested in pairing shochu with foods. I first became aware of the differences when I began drinking sweet potato shochu with roasted meats and rice shochu with seafood. The shochu enhanced the food's flavors and the oils in the foods changed the character of the shochu. Over time I've found that some foods pair amazingly well with shochu while others are a complete miss.

My First Night Tending Bar

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Let me preface this by saying I've never operated a cash register and I've never worked in the food service industry a day in my life. But that didn't stop the fine folks at SakaMai (157 Ludlow Street, NYC) from opening up their Pour Bar for me to host their first Shochu Tuesday Happy Hour last night, April 30th from 6-8pm.