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Shōchū is widely available in supermarkets, liquor stores, and convenience stores in Japan while canned chuhai drinks are sold in some of Japan's ubiquitous vending machines. However, it is more difficult to find shōchū outside Japan except in urban areas with large enough Japanese populations.
“The first written record of shochu was actually graffiti on a temple,” Rule of Thirds partner George Padilla told me. Japan’s oldest, most traditional alcoholic beverage, shochu is a clear ...
A mainstay in Japan that’s several centuries old, shochu is a sugar- and carb-free single-distilled spirit growing in popularity in the West thanks to several new brands hitting the market ...
Umeshu (梅酒) is a Japanese liqueur made by steeping ume plums (while still unripe and green) in liquor (焼酎, shōchū) and sugar. It has a sweet, sour taste, and an alcohol content of 10–15%. Famous brands of umeshu include Choya, Takara Shuzo and Matsuyuki.
Although awamori is a distilled rice liquor, it differs from Japanese shochu in several ways. Awamori is made in a single fermentation while shochu usually uses two fermentations. Furthermore, awamori uses Thai-style, long-grained Indica crushed rice rather than the short-grained Japonica usually used in shochu production. [8]
Kiuchi Brewery (木内酒造) is a brewery in Naka, Ibaraki Prefecture, Japan. It was established in 1823 by village headman Kiuchi Gihei as a sake and shochu producer. [1] Craft beer production began in 1996 after a change in Japanese law governing micro brewing.
Mizuwari (Japanese: 水割り, "cut with water") is a popular way of drinking spirits in Japan. Typically, about two parts of cold water are mixed with one part of the spirit and some ice. The practice comes from Japanese shochu drinking traditions but is also a very popular way of drinking whisky.
Drivers in the United States have loved Japanese-made vehicles for more than 50 years. With time comes new automobile innovations that have kept Americans' hold on Japanese vehicles strong. Flip ...