Shochu 101

The Flavor of Japanese Spirit

Shochu has outsold sake in Japan since 2003. What is shochu exactly and why is it so popular in Japan?

Shochu Advisor, Yukari Sakamoto, will demystify this Japanese spirit that is often misunderstood outside of Japan. Shochu 101 will introduce the basics of shochu and an array of six different types of shochu. There is no better way to train your palate than to "nomikuraberu" – taste the shochu right next to each other. By the end of the evening, determine if shochu is something that fits your tastes, and if you prefer your shochu on the rocks or "oyuwari" with hot water.

The shochu will be paired with popular izakaya fare including edamame, Satsumaage, and tsukemono (Japanese pickles).

Please come join us and enjoy the flavors.

Tuesday, June 15th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $40 per person

Seats: 30 available

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SHOCHU:

Hakutake Shiro Kome Shochu

Kakushigura Mugi Shochu

Jougo Kokuto Shochu

Satsuma Shiranami Imo Shochu

Towari Soba Shochu

Mizuho Awamori

SHOCHU PAIRING BENTO MENU:

Satsumaage

Pickles

Edamame

Konnyaku kinpira

Cucumber with Kinzanji miso

Rice

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Register Here

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **