Still in the mood for change that each new year brings and searching for a low calorie, healthier spirit (does such a thing exist?), in Japan Shochu is considered the drink of choice and over the past decade as grown to a position where it outsells Sake.
Lucky us in the NY tri-state area, to drum up interest in Shochu, the Japan External Trade Organization (JETRO) and The Japan Sake and Shochu Makers Association (JSS) will host ‘Experience Shochu, the National Spirit of Japan,’ a cross section of events in February 2012.
On the program:
Along with restaurant promotions and a party showcasing Shochu during Fashion Week, a special day of tastings and a trade seminar featuring Junior Merino of the Liquid Chef will take place at the Astor Center, a veritable wine and spirits institution in its own right.
JETRO and JSS will partner with restaurants for a variety of tasting promotions on Sunday, February 12th as part of NY Shochu Night Out. Participating restaurants are Inakaya (231 W 40th Street), Robataya (231 E 9th Street) and Sakagura (211 E 43rd Street B1F). On this evening, a free Shochu tasting will be offered for dinning guests.
On Monday, February 13th, JETRO will host a day of Shochu tasting at the Astor Center featuring 16 Shochu producers. The walk around tastings (with a trade/press audience in the afternoon and a consumer event in the evening) will highlight leading artisan Japanese Shochu producers. Attendees will have the opportunity to taste a variety of Shochus from each producer and talk to the spirit makers. During the afternoon tasting, trade and media are invited to an hour long seminar by Toshiro TAKAHASHI, Director of JSS, and noted mixologist Junior Merino. He will discuss Shochu history, production and versatility as a neat spirit and cocktail component.
16 producers and their labels that will be featured at the Astor Center tastings are as follows:
| Company Name | Labels |
| KITAYA | • Gokoo • Jinkoo • Gyokuro • Yosaku |
| SHINOZAKI | • Sennen-no-nemuri • Amaou-Umeshu Amaou-Hajimemashita |
| NISHI YOSHIDA SHUZO | • Ark Jakuunbaku • Kintaro Mugi Shochu – Roasted Barley • Tsukushi Mugishocyu – Black Label • Tsukushi Mugi Shocyu – White Label |
| GENKAI SHUZO | • Barley Shochu IKI |
| YAMANOMORI | • Yama No Mori Shochu |
| SENGETSU SHUZO | • Sengetsu • Kawabe • Koisisou |
| TAKAHASHI SHUZO | • Hakutake Shiro |
| SANWA SHURUI | • Iichiko Special • Iichiko Frasco • Iichiko Kurobin • Iichiko Silhouette • Iichiko Seirin |
| KOMASA JYOZO | • Kozuru Kuro • Kura No Shikon • Window’s Mugiichi • Window’s Migaki |
| SATSUMA SHUZO | • Satsuma Shiranami • Kuro Shirnami • Satsuma Otome • Kuradashi Genshu • Kannoko • Kohaku No Yume • Mugiwara Boushi |
| FUKIAGE SHOCHU | • Kaikouzu • Fukiage Mugi |
| YAMAMOTO SHUZO | • Satsuma Godai • Satsuma Kurogodai • Satsuma Godai Umeshu |
| KYOYA DISTILLER & BREWER | • Kappa no Sasoi-mizu • Heihachiro • Hebess Cool |
| KUMEJIMA’S KUMESEN | • Kumejima’s Kumesen • Aragoshi Kumi’s Umeshu |
| ZUISEN DISTILLERY | • Zuisen Hakuryu |
| TARAGAWA | • Ryukyu Ohcho |
Wondering how to order, drink, serve Shochu, check the How to Shochu article by New York Mutual Trading.
If you are in New York area and want to experience Shochu first hand, Sign Up Online for FREE consumer tasting taking place at Astor Center on February 13, 2012 from 6 pm to 8:30 pm.
Healthy toasting for Tokyo Thursdays # 220
Previously: Ame, Kumori, Yuki, Waku Waku Japanese Video Lessons, Courtesy of Japan Society
(* Illustration is wheat shochu “horsetail black” by Nishi Yoshida from pages of Rakuten site)