Distilled, Not Brewed: Discovering Shochu
TALK & TASTINGWednesday, November 9, 6:30 PM
Discover shochu, Japan's other indigenous alcoholic beverage, at Japan Society's first-ever public shochu tasting. Unlike sake, which is brewed, shochu is distilled (similar to vodka or whiskey), and can be made from a variety of raw ingredients, including barley, sweet potatoes, rice or even brown sugar. The shochu-making process produces a distinctly musical bubbling sound as vapors escape the earthenware jar, lending shochu a mystical quality. Shinichiro Watanabe, Chairman of the Committee on Shochu Planning at Japan Sake and Shochu Makers Association, examines the complexities of this versatile spirit, including its use in religious ceremonies on the island of Kyushu. The talk features a short musical performance incorporating the ethereal sound of shochu fermentation, composed by Mamoru Fujieda.
Followed by a tasting reception featuring 22 varieties of shochu brewed with various raw ingredients including barley, sweet potatoes, rice and brown sugar. Co-organized by Japan Sake and Shochu Makers Association.
International transportation for the composer and musicians is supported by The Japan Foundation.
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