Shochu 101: An Introduction to Shochu
In today Japan Travel Q & A , we answer a question Shochu of Annika in Sweden:
"Is Shochu Japanese vodka?"
do not feel watching a video, how? Read below for today's answer!
Great question, Annika!
So please give us a Shochu education, we brought in a special guest, Yukari Sakamoto , which is, among other things, a certified Shochu advisor. But before we dive, let's start with some basics Shochu.
Shochu Basics
Many non-Japanese have never heard of shochu, so let's start with the basics.
Shochu is a distillate and very popular in Japan. In fact, despite sake Popularity outside of Japan, in the Japan Shochu, the more consumed beverage.
There are many significant differences between shochu and sake, including:
- Shochu distilled; Sake is fermented
- sake is made from rice; Shochu from sweet potato ( imo ), barley ( mugi ), rice (kome ) are produced and other ingredients
- Shochu is usually stronger (on average 25-30% alcohol vs. 15-18% alcohol)
- they taste nothing alike, and are best enjoyed in different ways
Apart from the fact that they both great drinks, is their only similarity that you should try them both on a visit to Japan!
While shochu is sometimes called "Japanese vodka," this is not only misleading, it does not shochu. Justice
Shochu Bar in Nagasaki, Kyushu
For more Shochu insights - to hear and how she went from a sommelier a shochu admirers (and official Shochu advisor) to be -. we turn our special guest, Yukari Sakamoto
Shochu interview with Yukari Sakamoto
we are thrilled to welcome our special guest, Yukari Sakamoto.
By Yukari Sakamoto in Tokyo
Yukari is a graduate of the French Culinary Institute and is a sommelier and a Shochu advisor.
Your book, Food Sake Tokyo, is the only food guide to Tokyo, which is written by a chef. She worked as a sommelier at the Park Hyatt Tokyo and New York Grill at Nihonbashi Takashimaya. Your guided visits to markets are targets as Tsukiji Market, depachika and Nihonbashi.
I've heard you say that you prefer over Shochu Sake. How did you first get in Shochu?
I was working as a sommelier, wine at Takashimaya flagship store in Nihonbashi sale. Takashimaya paid to train in a spirit of staff in the Department of sake, that they were not already specialized.
Originally she had asked me to study sake, but John Gauntner already had covered sake and did great things with it. I thought it would be interesting to study the first English speakers Shochu to be. How do I at Takashimaya I worked come Shochu was like, but I really wanted that knowledge to promote, so I sell it safe and talk to consumers about why they should be drinking it.
Add your opinion, what is the misunderstood what about Shochu?
Various drinks in an izakaya in Hakata (Fukuoka), Kyushu
It is often called "Japanese vodka" , Vodka and spirits are most alcohol at about 35 to 45 percent. But most shochu is only 25 percent alcohol. Of course, not all these shochu is low, come some do at 35 to 45 percent in, but it's a small percentage. Shochu is often consumed mixed with cold or hot water, so the percentage is usually drops to about 12 to 15 percent alcohol -. Similar to a glass of wine
What is most important [and distinct from vodka] is that good quality Shochu - Shochu Honkaku - is single distilled, it retains the character of the base component. A sweet potato shochu is very different from a rice shochu.
vodka and most spirits are distilled several times and lose that flavor and taste of the basic ingredients.
Where is the best place to enjoy shochu in Japan?
Kyushu is the best place, as shochu is so prevalent on the southern island of Japan. Kyushu Kitchen also pairs beautifully with the local shochu. Satsuma-age fishcakes from Kagoshima with sweet potato shochu or basashi (horse sashimi) with rice shochu in Kumamoto, are two things that jump immediately to mind.
The Shochu capital of Japan, Kagoshima
There is a very cool Sake and Shochu shop near Shinbashi station called Oboro Saketen. The owner June Okuma-san, studied at the University of Minnesota and speaks English. It is big business for Sake and Shochu when he hard to get a very nice selection of well-known brands that are on your hands.
I have to drink lately a white sweet potato shochu, Yamaneko of Miyazaki, which is two years old. It is smooth and couples with a variety of food, including sashimi, we much to eat at home
should What to Look for a person on the purchase of Shochu -. And how difficult is it to find Shochu is outside the major metro areas that have Japanese / Asian markets?
Enter. For Honkaku shochu [top-quality shochu] Try a few different types in a restaurant before at home to drink a bottle of pickup.
On the rocks ( Rokku de )
I do not know about Europe, but it is possible, shochu in New York find City and in other major cities in the US.
How would you like your Shochu?
I draw my Shochu on the rocks. It is an acquired taste, and it took a while to get it around. I also had the false impression that it was high in alcohol and gave terrible hangover. I worked as a sommelier Even if I drink it started so at the time more wine had been drinking because it was part of my job. Now I drink more wine than shochu.
Thank Yukari-san, share insights for your Shochu!
Drinking shochu
The next step is to try even shochu!
If you, your first task is outside of Japan, this is going to get a bottle. You can Honkaku Shochu (top quality shochu) in the Japanese market, and most Asian markets.
Buy Honkaku shochu
When Yukari-san mentioned above, if you want to drink the best quality shochu they make sure it is Honkaku Shochu. Honkaku Shochu ( "authentic" or "genuine" shochu) is distilled separately, in the traditional way.
They are also repeatedly distilled shochu see which is mainly used in cocktails (like Chu hai ) because of its vivid color and the lack of strong aroma or flavor, but we definitely Honkaku Shochu for the quintessential experience Shochu.
Try it on the rocks Drink
When Yukari- san pointed out, is Honkaku shochu distilled single and retains the character of the base component. And there on the rocks to drink ( Rokku de , in Japanese) is a great way to become familiar with its delicious aromas and flavors known
There are several types of Shochu -. Each very different - with the most common being:
- Imo-jochu : Shochu from sweet potato ( imo )
- Mugi - jochu : barley ( mugi )
- Kome jochu : made from rice (kome )
Although it is an acquired taste for some, to drink it on the rocks you can really taste these differences.
, it is mixing with cold or hot water is another good option. Especially in winter, there is nothing more to heart than a oyuwari (shochu with hot water). To get the best flavor, pour the hot water first and then add the last Shochu.
Shochu on display in Kagoshima, Japan
A special thanks, for your Shochu knowledge to share again with us to Yukari-san. Once again, you can connect with Yukari Sakamoto at Food Sake Tokyo and on Twitter (@YukariSakamoto).
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