Japanese and U.S. bartenders shochu journey.

Honkaku shochu, Japan’s traditional distilled spirit, is defined by its distinctive aromas derived from raw ingredients and its unique fermentation methods using koji. Even for bartenders well-versed in a wide range of global spirits, its character stands out clearly.

As bartenders’ interests increasingly turn toward local traditions, honkaku shochu is often described as one of the “last frontiers” in the spirits world. With the aim of offering a firsthand experience of its appeal, Japanese and American bartenders were invited to visit shochu distilleries under the auspices of Miyazaki Prefecture.

The bartenders on this journey:

Alex Day (Death & Co.)

Vlad Novikov (General Manager of Silver Lyan)

Tyson Buhler (F&B Director of Death & Co)

Yujiro Seisaki (Owner Bartender of Bar LIBRE)

Hideyuki Saito (Director of GOLD BAR)

The full article is available here.（ZEROMILE）

https://en.z-mile.com/gourmet/miyazaki_shochu_experience/