The Shochu Handbook - An Introduction to Japan's Indigenous Distilled Drink eBook includes PDF, ePub and Kindle version
by Christopher Pellegrini
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Results The Shochu Handbook - An Introduction to Japan's Indigenous Distilled Drink
Shochu 101 A Comprehensive Guide to Sochu Boutique Japan ~ Great question Annika To help give us a shochu education we’ve brought in a special guest Yukari Sakamoto who is among other things a certified shochu before we dive in let’s begin with some shochu basics Want to learn more Check out The Shochu Handbook An Introduction to Japan’s Indigenous Distilled Drink Shochu Basics
Shōchū Wikipedia ~ Shōchū is a Japanese distilled beverage less than 45 alcohol by is typically distilled from rice kome barley mugi sweet potatoes satsumaimo buckwheat soba or brown sugar kokutō though it is sometimes produced from other ingredients such as chestnut sesame seeds potatoes or even carrots Typically shōchū contains 25 alcohol by volume which is weaker than
Awamori Wikipedia ~ Awamori is an alcoholic beverage indigenous and unique to Okinawa is made from long grain indica rice and is not a direct product of brewing like sake but of distillation like shōchūAll awamori made today is from indica rice imported from Thailand the local production not being sufficient to meet domestic demand Awamori is typically 60–86 proof 30–43 alcohol
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