FIRST STEP TO THE WORLD OF SHOCHU
Journal of Production
IN GOOD SPIRITS : SHOCHU & AWAMORI
The first day of shooting started off from an Izakaya (Japanese-style bar) in Ginza, Tokyo. There are around 40,000 Izakayas in Tokyo alone, offering all sorts of dishes and drinks.
This Izakaya serves "Kyushu local cuisine" and a variety of Honkaku Shochu. What actually is Honkaku Shochu?
In the program, a special guest "Shochu advisor" will be there for us, answering to our questions. Meeting different kinds of Shochu and learning different ways of drinking Shochu, sure was interesting!
I personally like drinking Awamori and Imo-Shochu "on-the-rock", but I think I'll try different ways of drinking Shochu, and even different types of Shochu, when I go drinking next time.
And Kyushu local cuisine...what are their specialities?? Well, it's a different story but hope we can meet some delicacies that well-matches Shochu in the program too.
Chochin lantern, outside an Izakaya
Chochin, paper lanterns, with the characters of the name of the bar is traditionally found in front of many Izakayas in Japan. One of the Izakaya we visited, had a Chochin with a sign saying 立呑み, "Standing bar". Standing bar is also quite popular in Japan, offering variety of dishes and drinks with a reasonable price, and it's tasty!