Shochu is only just beginning to appear on diners’ radars outside Japan, even though it outsells nihonshu (sake) on its home turf. More often than not, people are introduced to the drink when they set foot in a Japanese or Asian fusion restaurant in a major metropolitan area.
Others come across it for the first time in liquor shops or markets, and although curiosity abounds, there has been precious little information available on the subject in a language other than Japanese. Enter Japan Eats contributor, Christopher Pellegrini, a Shochu Sommelier certified by the Sake Service Institute. Pellegrini’s new publication, The Shochu Handbook, was published last month and it’s the most comprehensive English language reference on shochu to date.
It was a long time in the making. Pellegrini spent more than three years researching and writing the book. He recently returned from a brief book-signing tour, which took him to three venues in two countries. He talked shochu in New York City at SakaMai on August 19th and Sakaya on the 20th before jetting to Vancouver for an event at Legacy Liquor Store on the 23rd.
The book was well-received, but Pellegrini insists that promoting awareness of shochu was the most important goal of his trip.
“To a certain extent, I was preaching to the choir in New York. There are a bunch of decent Japanese restaurants and bars there, and I actually piggybacked on an established shochu lovers’ event. I had a great time talking shochu with the members of that community.”
He highly recommends Shochu Tuesdays at SakaMai for anyone that wants to learn more about shochu in New York City. Shochu expert Stephen Lyman organizes the weekly events and there are usually two or three shochu available at happy hour prices. Uminoie is another great place downtown to try a variety of shochu along with some good Japanese cooking.
One pleasant discovery from the book tour was that shochu has significant potential worldwide even if many people haven’t heard of it yet. Bartenders are beginning to catch wind of the variety of flavors available, and bar managers are beginning to add shochu cocktails to their menus. Cherry Izakaya, a new addition to the New York City scene, has a refreshing list of Mizu no Mai-based shochu cocktails that are definitely worth a taste. The creative work of mixologists is beginning to help spread shochu to a wider audience.
Pellegrini’s events, though, focused on some of the more standard serving styles, at least as far as premium shochu fans in Japan are concerned. The events at Sakaya and Legacy featured potato shochu served maewari (blended beforehand with cool water) while most of the shochu at the SakaMai event was served over ice.
“Many are surprised that shochu is often served on the rocks in an old-fashioned glass rather than something more akin to a shot. Shochu is a sipping drink with layered flavors to be savored,” quipped the longtime Tokyo resident.
“I had a lot of fun revealing shochu’s complexities to customers at Legacy in Vancouver. Several people said the shiso and potato bottles I poured were like nothing they had ever tried before. They were really into it, and several bottles left the shelves even though it retails in British Columbia for more than five times the price that you’d pay in Japan.”
Pellegrini is now eyeing an official launch party for the book in Tokyo in November. After that, he’s planning to head to Honolulu for a book event in February of 2015. He said he is also working to develop a new website that will provide valuable information to consumers and shochu manufacturers alike.
This week, the team talk about kitchen storage and the types of rice used to make sake.
The Japan Eats Podcast is presented by Garrett DeOrio, Marcus Lovitt and Christopher Pellegrini. To listen, click play on the audio player below:
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Here are some links to what we discussed this week:
- Ethylene’s Wikipedia entry (the gas produced by apples as they ripen)
- Ninki-ichi website (Japanese)
- Hakushika website (English)
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