Explore Japanese Shochu!

Wednesday, June 21, 6:30-8pm ET

Join Japanese spirits expert Stephen Lyman, author of “The Complete Guide to Japanese Drinks,” on Wednesday, June 21st from 6:30-8pm for a class on Shochu, the national spirit of Japan. Just as in Europe, many if not most evening meals are accompanied by wine, in Japan many if not most evening meals are accompanied by shochu, a Japanese distilled spirit which is generally diluted with water. 

All shochu are made using koji fermentation, a process which Lyman will describe. This is then followed by a brewing process, and next a single pass pot-still distillation. More than 53 base ingredients are allowed to be included in this complex category, with the most common being sweet potato, barley, and rice. After that the master brewer-distiller (or “toji,” in Japanese) can also make decisions about how to age, and in what type of vessel. We hope you will enjoy this educational exploration of Japanese Shochu!

Cost: $45

Location: Commonwealth Wine School

Instructor: Stephen Lyman