During Shochu Week, bar tastemakers showcase their individual flavor and cocktail flair by incorporating shochu from different Japanese regionalities and ingredients into a special, limited-time cocktail menu—learn more and find a bar near you.
“To me, spirits made from Japanese rice are special,” says Kenta Goto of his choice to spotlight rice shochu. He describes the spirit as having a sake-like aroma, alongside a stronger rice-based vodka in this drink. “They are truly smooth, and that is the beauty of it.”
Goto’s straightforward highball is topped up with soda water and garnished with pickled ginger for visual interest and a piquant accent. “I wanted to showcase that simple is the best,” he explains. “Using simple, great ingredients that harmonize together and elevate each other, you get a spectacular result. “