Japanese Culture in New York - Chopsticks NY

Shochu is a traditional drink connected deeply with Japanese history, and has been enjoyed among the Japanese for centuries. In the last decade, domestic shochu consumption has drastically increased in Japan. Although the beverage is not really widespread in the US compared to its counterpart sake, it is gradually but surely gaining recognition outside of Japan. Here are some reasons why you should try shochu.

One of the features of shochu is its health benefits. Shochu is produced from fermenting and distilling ingredients, and during the process, minerals and extracts are removed except for the flavor and aroma; therefore, shochu’s caloric value and sugar content remain lower than other types of alcohol. For this reason, doctors in Japan often recommend shochu to patients with obesity and gout if they like to drink alcohol. This appeals to people who want to keep fit and middle aged men with increased risk of metabolic syndrome.

Thanks to this distillation process, shochu’s alcohol component becomes highly refined. This means the alcohol in shochu can be broken down by the human body more easily and faster compared to other types of alcoholic drinks. So, if you are a hang over sufferer, shochu might be the right beverage for you.

One of the reasons for the recent shochu boom in Japan is that recent technology made it easier to make better shochu, which resulted in the rise of premium shochu, which is called honkaku shochu. First of all, shochu is largely categorized into two different groups, “singly distilled shochu with less than 45% alcohol by volume” and “multiply distilled shochu with alcohol by volume less than 36%”. The former type of shochu is what we call honkaku shochu. Honkaku shochu is heavier on the palate and retains the flavor of its base ingredients. Most of the time, honkaku shochu is limitedly produced in micro-distilleries. With the recent shochu boom, honkaku shochu was rediscovered in Japan and has become more appreciated among Japanese, so much so that shochu is now the more popular drink in Japan.

On the other hand, the multiply distilled shochu with 36% alcohol by volume is close to pure alcohol with a very clean taste. Because it has no strong smell or distinct flavor, it is favorable to use for cocktails and shochu drinks with mixers commonly known as chuhai. These shochu cocktails have become extremely popular among the mixologists in Japan.

Unlike wine, sake, beer, and many other alcoholic drinks, shochu can be made from a vast variety of ingredients. The most commonly used base ingredients are imo(sweet potato), mugi(barely), kome(rice), soba(buckwheat), and kokutou(brown sugar), but some are made from aloe, carrots, dates, and even seaweed, among others. The characteristic of the shochu flavor largely comes from its base ingredient, giving shochu truly a world of infinite possibilities.
As many types of distilled alcohol can be consumed in various ways, so can shochu. Most commonly enjoyed ways of drinking shochu are straight, on the rocks, mizuwari(diluting with cold water) and oyuwari (diluting with hot water), but there are countless other ways. Honkaku shochu is suited for drinking straight and on the rocks because of its distinct flavor and aroma, which is the heart of honkaku shochu, that many people prefer to enjoy it as it is. However, this is gradually changing as many new cocktails that maximize the unique flavors of honkaku shochu are now rapidly growing as a trend. The ways of enjoying shochu are limitless, so why don’t you give it a shot!

Shochu is now enjoying unprecedented popularity in Japan, but the phenomenon is just arriving in New York. Stocking SUNTORY’s sweet potato shochu Kuromaru from their opening about two years ago, the yakitori (Charbroil Skewer) place, Torys, in midtown Manhattan sees the growing number of non-Japanese customers who order shochu. Here, the manager, Hitomi Niki, talks about Kuromaru's appeal.

How would you describe the taste of Kuromaru?
Since it doesn't have a strong sweet potato flavor, it's easy to drink even for first time shochu drinkers, I think. So, Kuromaru makes my life easy whenever I have to find some shochu for absolute beginners. Kuromaru is a hit every time.

What kind of shochu is popular in your restaurant?
Sweet potato shochu is the best selling category. Almost all of the non-Japanese customers in our restaurant order one out of the five brands we carry. Those customers are very “Japan-savvy”and somehow they were informed that sweet potato shochu is the king of shochu. Naturally, they order sweet potato shochu, but as you know, sweet potato shochu generally has a strong sweet potato flavor and it's not easy for beginners. But from my experience, it seems that Kuromaru usually appeals to even such adventurous customers who want to try sweet potato shochu for the first time. It is surprising when they order a bottle and finish it off when they come with a small group of like 3 or 4.

Would you recommend any good styles of enjoying Kuromaru?
We offer several mixers/side items for shochu such as oolong tea, green tea, lemon, etc., and among them, freshly squeezed grapefruit juice is definitely the most wanted. We serve a half cut grapefruit and a squeezer on the side of Kuromaru. So, they can squeeze it as they want.

How about Japanese shochu fans?
They mostly drink it on the rocks because they know that is the best style for enjoying the sweet potato flavor of Kuromaru.

In terms of food pairing, what would you choose from your menu to go with Kuromaru?
Well, our specialty, yakitori (charbroiled skewers) generally goes perfect with shochu. But if I have to choose some among them, I'd say Teba (chicken wing), Kurobuta Negi-Pon (organic pork with scallion & ponzu), Lamb Chop, and Harami (Skirt Steak) are best suited for Kuromaru. The shochu can wash out the oily aftertaste of the food and refresh the palate. So, your taste buds can reset for the next bite. Also, from our kitchen menu, I recommend Teba Gyoza (Deep Fried Pork Dumpling Stuffed in Chicken Wing) and Ika Sugata-yaki (Charcoal Grilled Squid, Hokkaido Style, served with Miso & Soy Sauce). They are standard Japanese izakaya dishes, but they appeal to our non-Japanese customers as well.

Torys
248 E. 52nd St., 2nd Fl.
(bet. 2nd & 3rd Aves.)
New York, NY 10022
TEL: 212-813-1800

	Kuromaru Sweet potato shochu with a mild and brilliant taste and a clean finish. Sweet Potato Shochu 24% ALC./Vol.
	Imported by Suntory International Corp. New York, NY, 10036 Distributed by Nishimoto Trading Co. LTD.

Torys has eight mixers/side items for shochu, including fresh grapefruit, orange, lemon, oolong tea, and pickled plum.

Smoky aroma of yakitori is mouth-watering itself, but when it’s paired with Kuromaru, it’s even more enhanced.

Ms. Hitomi Niki is confident recommending Kuromaru to even shochu novices.

Amami Oshima Kaiun BREWING CORP.

Brown Sugar Shochu
Alcohol: 25％

Kaiun Syuzo was founded in Amami Oshima, an island known for its endless horizons, about 235 miles south of mainland Japan. Its climate is conducive for shochu production, and they are the youngest distillery on the island. Lento is a brown sugar shochu "created by women for women", and their distillation technique combines the traditional with the innovative. What makes Lento unique is its aging technique which utilizes the sound vibrations of music. "Lento" in musical terms means "slow", and this shochu is aged for 3 months in a cellar where classical melodies are played to slowly stimulate the molecules. It awakens the flavors, making it sophisticated and smooth. Lento debuts in New York this September.

Amami Oshima Kaiun Syuzo
9-15 Minatomachi, Nase
Kagoshima 984-0026 Japan
www.lento.co.jp

Just as you play music for your loved one, we play gentle and tender melodies of classical music for Lento. The rich and sweet aroma of Lento spreads in your glass like a beautiful serenade, and its remarkably smooth flavor melts your soul with joy. Ms. Ayano Akazaki (Director)

Kyoya Distillery

Sweet Potato
Rice Malt
Alcohol:20％

The oldest distillery located in Miyazaki of the southern Kyushu Island, Kyoya Distillery has been producing shochu with their traditional technique since 1834. Their shochu is distilled in small batches, processed by hand and fermented slowly in their great earthen pots. Kappa no Sasoimizu is a versatile shochu made from sweet potatoes. It is smooth to the palate and has the aroma of orange peel and star fruit with a subtle nuttiness followed by a distinct floral aftertaste. It does not interfere with the flavors of dishes, and pairs well with delicate dishes like sashimi or sushi. Best served with crushed ice or on the rocks, it adapts to any type of cuisine simply by adding water and changing the serving temperature.

Kyoya Distillery
2-3-2 Aburatsu Nichinan,
Miyazaki 887-0001 Japan
www.kyo-ya.com

Kappa no Sasoimizu has received numerous awards from international spirit competitions including Gold from the Monde Selection. Its elegant, pure flavor is perfect for any meal. Enjoy it chilled for maximum flavor. Mr. Shinichiro Watanabe (President)

Be Captivated by Bozu’s Multi-National Blend of Flavors

Bozu Restaurant

 

If you are a martini kind of person and love Japanese food, Bozu is the place to dine! They offer 11 original martinis blended with unique Japanese flavors. Mr. Shigeo Kitade, a bartender with extensive experience on both sides of the pacific, recommends Yuzu Rambutan Martini - a vodka martini with the bursting flavor of Japanese yuzu citrus and Rambutan juice for an aperitif or with a meal. Its dryness and zesty yuzu flavor followed by the subtle sweetness of Rambutan is refreshing and excellent for clearing your palate, making it a wonderful companion for their fried dishes like the creamy Rice Croquette or Shrimp Kataifi. They also offer 20 kinds of sake, 16 shochu as well as a wide variety of shochu infused with fruit. Their cocktails are inspired by Japanese ingredients like matcha, sesame seeds and wasabi, and their tapas menu is designed to pair perfectly with them. "Visit us and experience an entirely new generation of Japanese cuisine", says Mr. Kitade.

Bozu
296 Grand St., Brooklyn NY 11211
TEL: 718-384-7770
www.oibozu.com