What do you mix shochu with?

What do you mix shochu with?

Make your own chu-hai by mixing 50ml of shochu with 200ml of lemonade and serve in a tall glass with ice. Alternatively, you can use soda water and fruit flavours such as apple, peach or grape. Mix 50ml of shochu with 50ml of Midori or melon liqueur and 50ml of fresh lemon juice.

How do you drink Iichiko shochu?

iichiko Silhouette Silhouette is enjoyed straight or on the rocks; served with water (both cold and hot); served in a chu-hi (or shochu highball) mixed with soda and fruit juice; or served with oolong tea or matcha tea. Silhouette can also be a versatile base for low-alcohol cocktails.

Can shochu be used for cooking?

Yes! But, there are several things that you should be careful. Shochu is a beverage with a higher alcohol content rather than sake, wine, and beer. Finally, I will tell you about the types of shochu: potato shochu especially has really unique flavor, so using barley shochu as cooking sake is better than that.

Should shochu be refrigerated?

Many of premium Nihonshu need to be kept under refrigeration to maintain its good quality. After the bottle is opened, it is recommended to finish the Nihonshu within about three weeks. Shochu doesnʼt require this level of care because of its distillation process.

Can you make shochu at home?

Making Moromi (Shochu mash) At this stage, the rice Koji from step one is mixed with yeast and water. In this fermentation process, yeast breaks down glucose, that is made by the Koji, into alcohol and CO2. This process takes about 6 to 8 days. The Shochu mash of this step is called the preliminary Moromi.

Is shochu the same as soju?

While most soju allows the addition of flavouring, sweeteners and MSG, the rules for shochu are much stricter. Soju and shochu are both made from a base of fermented ingredients, often grain, such as rice or barley. While many diners associate shochu with Japan, it originates in Korea where it is called soju.

Is shochu healthier than vodka?

In addition to its smoothness and versatility, shochu possesses another important virtue; it is low in calories. A 2-ounce serving of shochu contains about 35 calories. Compare that to about 120 calories for 2 ounces of vodka and 80 calories for 2 ounces of sake.

Which is stronger vodka or soju?

It’s not breaking any laws, so what’s in the cocktails? Soju, a Korean variation on vodka traditionally made from rice but more commonly from sweet potatoes these days. With 24% alcohol, soju is stronger than beer (4% to 5%) or wine (about 13%) but packs a weaker punch than virtually all vodkas, which are 40% alcohol.

Who drinks shochu?

In the world of Japanese drinking, sake tends to get all the attention—love ’em or hate ’em, sake bombs did wonders for its name recognition. But often in Japan, particularly in Kyushu, the country’s southernmost island, the drink of choice is shochu.

Which is the correct way to drink shochu?

Neat simply means drinking it straight – adding nothing. This tends to give you the “true” flavor, but because of the higher alcohol content, it hides some of the flavors. Shochu drinkers will most often drink neat shochu at room temperature, but sometimes they’ll chill or heat the shochu before drinking neat.

How is shochu made in a tea pot?

Hot water is warmed in a traditional Japanese tea pot and added to the glass first. Pouring the heavier gravity shochu into the glass will stir the drink naturally. This releases the aromas of the shochu as well as the flavors, making for an intense and warming drink.

What kind of spirit is Nankai shochu gold?

Nankai Gold is a 43% ABV distilled spirit blended from a variety of atmospheric and vacuum-distilled expressions. Each is finished in a different oak cask for three to five years. Incredibly smooth but layered with complexity, Nankai Gold is a luxurious spirit to use in cocktails.

What kind of cucumbers are used in shochu Kanpai?

The two most popular garnishes I’ve seen are lemon and umeboshi (pickled Japanese plum). In Japan cucumbers appear to be used as garnishes, though I’ve not seen that option at any U.S. izakayas.