|November 9, 2016|
|6:30 pm||to||9:00 pm|
Distilled, Not Brewed: Discovering Shochu
Wednesday, November 9 at 6:30 p.m.
Japan Society – 333 E. 47th Street (between First and Second Avenues)
Admission: $39/$34 Japan Society members
In conjunction with Japan Sake and Shochu Makers Association, Japan Society will hold its first-ever public shochu tasting, inviting New Yorkers to discover Japan’s other indigenous alcoholic beverage. Unlike sake, which is brewed, shochu is distilled (similar to vodka or whiskey), and can be made from a variety of raw ingredients, including barley, sweet potatoes, rice, or even brown sugar. The shochu-making process produces a distinctly musical bubbling sound as vapors escape the earthenware jar, lending shochu a mystical quality.
Shinichiro Watanabe, Chairman of the Committee on Shochu Planning at Japan Sake and Shochu Makers Association, examines the complexities of this versatile spirit, including its use in religious ceremonies on the island of Kyushu.
The talk will also feature a short musical performance incorporating the ethereal sound of shochu fermentation, composed by Mamoru Fujieda.
The talk will be followed by a tasting reception featuring 22 varieties of shochu brewed with various raw ingredients.
Must be 21 years old or older to attend.
For more information and to purchase tickets, please visit Japan Society’s website. Japan Society is offering a limited-time special discount using the promo code 50Shochu16. Purchase one ticket at full price and receive a 50% discount on the second ticket while supplies last.