Japan Sake and Shochu Makers Association to Host 2nd Annual Shochu Week
Shochu, a traditional Japanese distilled spirit, is a versatile and nuanced alcoholic beverage crafted from various ingredients such as barley, sweet potato or rice. In celebration of the well-loved liquor, imbibers in New York and California gear up for the second annual Shochu Week. (Photo: Pixabay/Toyshine)
In a bid to shine a spotlight on Japan’s well-guarded gem, shochu, the Japan Sake and Shochu Makers Association, in conjunction with the NY Japanese Restaurant Association and CA Japanese Restaurant Association, is set to launch the second annual Shochu Week across select dining establishments in New York and California.
Scheduled from Feb. 20 through Feb. 29, this celebration of Shochu Month follows recent legislative strides in California, specifically AB416, enabling the accurate labeling of shochu in bars and restaurants statewide.
During the festivities, an ensemble of 33 participating restaurants will craft distinctive, time-limited menus, integrating shochu from diverse Japanese regions. This transcontinental journey will witness artisanal craft Japanese shochu distillers personally visiting establishments, imparting their knowledge on shochu’s rich 500-year history and serving the revered spirit to patrons.
For those eager to partake in this cultural culinary experience, detailed information about the campaign and exclusive menus can be accessed via the respective links for New York and California.
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