This is the best-selling spirit in Japan. And this is why!
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- Опубликовано: 25 июл 2024
- Thank you to JFOODO for sponsoring today's video. Today we’re talking about one of Japan's most iconic and popular spirits Shochu. It’s kind of amazing that Shochu isn’t much more well known in the western world as it’s one of the world's most versatile and interesting spirits. Could 2023 be the year of Shochu? We certainly think so and our friends at Death & Co seem to agree!
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducatedbarfly.com
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00:00 What's on today's menu?
00:33 What is Shochu?
03:00 Tasting Shochu
06:02 City Of Angels Shochu Highball
08:41 Tasting Notes
09:59 Recipe
10:08 Death & Co Visit
14:12 Pro Tip
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Recipe
The Angel City Shochu Highball
1 1/2oz (45ml) Shochu
1/2oz (15ml) Midori
3/4oz (22ml) Lime (or yuzu)
.5oz (15ml) Honey Syrup
Pinch salt
Top Soda Water
You can enjoy a signature Shochu Highball and craft cocktails during a pop-up Shochu campaign called “Spark Your Sense” in Los Angeles, from January 20th through February 19th, 2023. JFOODO are collaborating with 10 notable bars: Bar Bohémieon, Big Bar, Death & Co, Jonah's Kitchen + Bar, kodō, Redbird, The Normandie Club, Thunderbolt, Wolf & Crane, and 1212 Santa Monica. They’re also having a special event at Death & Co in Los Angeles, a “Shochu Night” 6:00 pm - 12:00 am on January 26th, 2023. To make a reservation, please visit: www.exploretock.com/deathcola
The Shochu used in this videos are as follows:
Hakutake Shiro, Rice Shochu
iichiko Silhouette, Barley Shochu
Kuro Kirishima, Sweet Potato Shochu 
Хобби
Oh boy, shochu. A confused friend once brought a Japanese spirit over and told me we were drinking 14% sake. Turns out it was 40% shochu. It... did not end well
Awesome! Really liked the visit to the bar part. Never heard of Shochu before. Amazing to learn about and find new stuff that's actually traditional and historically from a different culture/country.
Great video, thank you for showing us new spirits and help us to get creative!
Super excited to find some of this.
Great intro to a spirit I'm aware of but know next to nothing about. Loved the trip to Death and Co too.
You guys have been killing it lately!
great stuff and nice info in the beginning. very informative
Keep up the presentation on foreign spirits!!!🙌🏻😄
Thanks for the info….it’s helpful
Lemon chuuhai is my go to Cocktail/Longdrink for an Izakaya.
This was really interesting
That's the most light I've ever seen in Death & Co. haha.
Had sochu for the first time on a flight from Japan. In the neighborhood bars, the locals keep their bottles of shochu there. I really liked it but have not seen it here much.
Love the content, thanks! The sweet potato shochu seems very interesting with such a strong nose, I wonder if there's a savory cocktail build it would fit in 🤔
I feel like an autumn-type drink maybe? I'll have to pick some up - maybe experiment mixing with bourbon or rum...
@@baloneyandfunk5234 I picked up the only bottle at my liquor store today and it worked well with guild gin and aquavit. Used apple saki and unfiltered dry saki with amaro nonino and an apple reduction 👍
@@natesatt4425 Wow you work quickly!
@@baloneyandfunk5234 thanks lol! One of the perks of working at a slow cocktail bar in January
I'm an American who doesn't like wine or beer, but I prefer stronger spirits like whiskey, vodka, and gin. When I first encountered shochu, I was instantly in love with Shochu! It makes perfect sense. I love it. I have not met a Western girl who likes it yet, though.
Wasn't this one already uploaded last week?
De ja vu!
Yep. But we did this with a client who forced us to take it down and make changes so here it is again
Exactly - same procedure as last year? Same procedure as every year James.
@@TheEducatedBarfly That sounds.. Annoying, and like they were being difficult.
I have that sweet potato sochu. I bought a bottle a few years ago at a japanese market on a whim. I had previously had a barley sochu and liked it, but I just can't get into the sweet potato one.
These are very good shochu to start with. They are *by far* the most common examples of each type of shochu. I have to say, though, that they are kind of the Bud Light of shochu. They are not very interesting. *Very* inexpensive bottles in Japan (less than $10). A chuhai made from these is absolutely authentic. It's exactly what you'll get in a typical, fairly high class bar that makes it's own chuhai (instead of using canned versions). However, it only goes up from there -- and there is a lot of room. There are some really fantastic and interesting shochu on the market with *wildly* different flavors than in these low end versions.
The Iichiko he has is the cheapest one they have. I tried Iichiko Super and it was a bit too sweet and the flavor was good but not very complex.
The only problem is most stores in the states don't have a great selection for shochu or any at all.
somehow i refreshed the home page exactly when this video was posted, allowing me to click it after only 27 seconds from posting
nice
@@TheEducatedBarfly very interesting video btw, good job highlighting some less known spirits, hope to see more of these kind
Shochu is so dangerous! There's a legendary Chu-Hi stand near my work and many a sailor has show up back to ship hurting from it.
What would you recommend for first time shochu, smooth and sweet
The Japanese love to dilute spirits first and then drink it. Both shochu and whiskey.
The imo (sweet potato) shochu tastes pretty close to vodka.
The cocktail was a bit too midori forward for my liking. Cut that down to 1/4 oz made the shochu the more dominant flavor (using a 100% barley shochu)
Thanks for re-uploading. I saved it last week and then was bummed to see it disappear. Any chance you can post the Death and Co Shochu Daiquiri specs?
I am assuming it’s something like -
1.5 iichiko saiten
0.5 lychee liqueur
0.5 lemon/lime juice
0.5 grapefruit juice
0.5 honey syrup
I believe there is one more ingredient. Not sure what it was.
SHOCHU Highball
2oz (45ml) Kuro-Koji Asahi-Mannen Shochu
5oz (150ml) Soda Water
1 large wedge of Cantaloupe
2-3 fresh curry leaves
SHOCHU original cocktail
1 1/2oz (45ml) Lichiko Saiten (Shochu)
1/2oz (15ml) Singani 63
1/4oz (7.5ml) Lichi Liqueur
3/4oz (22ml) Lime Juice
1/2oz (15ml) Grapefruit Juice
1/2oz (15ml) Honey Syrup
Reviewing the Double Vision, his description stops at the iichiko saiten and "lychee, honey, fresh lime and fresh grapefruit", and I didn't see anything else. The honey was a honey syrup.
So I think you've got the basic building blocks there all accounted for, at least to experiment with.
But yes the specs would be nice if possible!
Hi there do you learn all the facts by heart or do you read from a teleprompter ? At times like in this video you share so many details and I am curious as to how do you remember them all ?
I loved half this video when you accidentally uploaded it earlier before making it private. 😂
it wasn't by accident, but we had to take it down to change a couple of things.
@@TheEducatedBarfly oh. Okay. I read things wrong a lot. Glad it was on purpose.
Dejavu!
Didn`t you upload this video already. I watched it then.
Did I see this video before?
you did, last week
Is it essentially a Japanese sweet potato version of Poitín?
Reupload?
To me Shochu means 烧酒。。traditionally serve warm like that of from China... I could be wrong.
At first I was like “this American is mispronouncing Soju and mistakes Japan for South Korea”. Then I realised I was the ignorant European😂
😂
5th---------->YESSSSSSS!!!
I was aware of soju but not shochu. Will check store and be in complete disbelief if they have any.
There is also baijiu from China. Clearly copying each other naming wise but in terms of actual flavor and alcohol content they differ.
This is the reupload police !
But can you explain what it is? The explanation at Deat & Co was very nice and simple but just plain wrong and you didn't really go into it. It sounds to me that a ton of alcoholic drinks could be classified as Shochu.
If you left this video with no idea what Shochu is how could you then say the explanation at Death & Co was wrong 🤔
@@TheEducatedBarfly Shochu seems to be pretty much any distilled spirit since it's not limited to a certain source of sugars or any special requirements in distillation (except for having to be distilled to at least 95% if some of the sugars are white or brown sugar). It varies in alcohol % and has a ton of different taste profiles depending on what it's made from. One of the very few restrictions is that it can NOT be made from germinated grains (or fruit) like whiskey is so that is one of the only comparisons that is actually just wrong.
I still haven't found a good explanation or definition of what Shochu is, only a few disqualifying conditions.
Did you know Shochu and Soju translate to the exact same wording? Fun fact for you all
I thought he was just mispronouncing soju.
@@Leviathan9173 it appears there's a korean variant and japanese variant. Japanese ends up translating into Shochu on google and jisho, Soju is cited as being korean. Which is funny cuz Soju sounds more japanese.
@@nikkan3810 well I know soju is similar to sake. So I hadn't heard of shochu before.
@@Leviathan9173 soju is not similar to sake- soju is distilled, sake is brewed.
@@Fumbles9001 both made from rice in different ways .... IE similar. They are different, I didn't say they are the same. But they are similar.
korean
No, Japanese. Soju is similar, but not the same.
Recently got my first anejo tequila by cassamigos. I decided to use 3/4 Oz. Simple and 2 of the tequila for a simple old-fashioned. Ice is good but I find it dulls the smoky flavor and brings out the Carmel. And honestly this might be my new go to.