–16 Shochu Makers present NY SHOCHU NIGHT OUT–

Please join our ‘New York Shochu Night Out’ FREE SHOCHU TASTING party at Inakaya NY, Robataya, and Sakagura on Sunday, February 12th, 6pm to 9pm.
16 makers will be divided among 3 Japanese restaurants.

(Please note: The free shochu tasting will be offered to dinner guests only. Each restaurant will host 5-6 makers.)

You will be able to meet the following Shochu makers at;

Inakaya NY 231 West 40th Street(bet 7th & 8th ave) New York, NY 10018 TEL (212) 354-2195
Kitaya, Sanwa (Iichiko), Kyoya, Komasa, Zuisen (awamori)

Robataya 231 E 9th St (bet 2nd & 3rd ave), New York, NY 10003
TEL (212) 979-9674
Nishiyoshida(Tsukushi), Sengetsu, Fukiage, Taragawa (awamori)

Sakagura 211 East 43rd Street(bet 2nd & 3rd ave), New York, NY 10017 TEL (212) 953-7253
Shinozaki, Takahashi (shiro), Yamamoto, Genkai, Yamanomori, Kumesen (awamori), Satsuma (Kannoko, Shiranami),

RSVP recommended

Twitter: nyshochu
Facebook: nyshochu

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What is SHOCHU??

Shochu is a Japanese traditional hard liquor. It’s a distilled spirit made from grains and vegetables. The most common base ingredients are sweet potato, barley, rice, buckwheat and sugar cane.
As you may know, Nihonshu (what we call ‘Sake’) is usually served only warm or chilled, but in contrast, Shochu can be enjoyed in a variety of ways. Due to Shochu’s higher alcohol content, it can be served straight, on the rocks, mixed with soda or water of different temperatures and can also be used as a cocktail base.

Additionally, Shochu’s alcohol level can be easily adjusted by adding different amount of water. So you can enjoy Shochu in different ways depending on your mood, the atmosphere and the circumstances around you. Connoisseurs know to take advantage of different serving temperatures and styles to accentuate a particular Shochu’s taste.
For example, in Kagoshima, the home of Imo (sweet potato) Shochu, it is common to enjoy Imo Shochu with hot water served in a 60:40 ratio. This serving style enhances the natural sweetness and aroma of the sweet potato (Satsuma Imo). Because Shochu pairs well with a wide variety of foods, it is enjoyed in Japan before, during and after meals.