Shochu (焼酎) is a distilled beverage originally from Japan. When my friends visit Japanese restaurant with me, they used to ask me which Japanese Shochu is good. Actually I rarely drink in Japan, especially Shochu (焼酎), literally "burned wine" which gives me an impression that it's strong as flame. I think it's quite similar to vodka.
Shochu is commonly distilled barley or rice. Though some of them are distilled from buckwheat. My Japanese friend recommends me barley shochu (Mugijochu, 麦焼酎), which is generally easier to drink than rice shochu. Mugijochu called "吉四六" from Nikaido (二階堂酒造), maker with almost 150 years history, is very popular in Japan. If you have restaurant you used to go, you can order a bottle. Staff will put your name on it and you can enjoy the rest next time.
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