Nation’s Restaurant News Article: Shochu’s (soju) growing appeal has its early proponents in high spirits
WRITTEN BY: Founder WRITTEN ON: July 11. 2008ARTICLE: Shochu’s growing appeal has its early proponents in high spirits
EXCERPTS:
“Shochu hasn’t yet followed tequila and cachaca into the mainstream of American spirits, but proponents say it’s just a matter of time until the eminently mixable Japanese liquor makes the jump from ethnic obscurity to bar staple. It has a lot going for it–boutique image, versatility, relatively low alcohol content, purported health benefits and even snob appeal, with some brands fetching triple-digit price tags. It also seems poised to flow along with the growing interest in authentic Asian foods and beverages.”
“Shochu mixes like vodka, gin and tequila,” said Wallack, who ticked off shochu mojitos, shochu Bloody Marys and shochu mimosas as a few of the cocktail ideas. “It also goes well with purees, muddled fruits and just a splash of simple syrup or soda. It mixes great with just about anything.”
“It is made from a variety of starches, including barley, wheat, rice, sweet potato and sugar cane, fermented and distilled into a clear spirit that Westerners liken to vodka. There are big differences, however. Shochu is less potent -usually around 25 percent alcohol, compared with 40 percent for vodka–and it retains more of the flavor of the raw materials than ultra-refined vodkas.”
” Japan’s shochu craze encourages proponents. Since 2004, shochu has outsold sake there.”
“More and more people there are drinking shochu instead of sake,” said Monica Samuels, sake ambassador for Southern Wine & Spirits in New York and former corporate sake sommelier for Sushi Samba, a Japanese-Brazilian-Peruvian restaurant chain based there. “It lends itself better to the nightlife scene.”
“In contrast to sake, which a lot of people consider a drink to pair with food, this is a drink to have as a cocktail or after-dinner drink, so it really can go with any cuisine,”
