The Kagoshima, Miyazaki, Kumamoto and Oita prefectures challenged bartenders across the country to reimagine the shochu cocktail. Here's a look at Aidan Bowie's winning recipe, the Red Clay Bamboo.
Japan’s native distilled spirit is finding its way into bars across the United States. Here’s everything you need to know to try it yourself.
Ten signature shochu cocktails from the country's top bartenders that demonstrate the nuance and versatility of this Japanese spirit.
Kenta Goto’s straightforward shochu highball is garnished with pickled ginger for visual interest.
A Martini variation inspired by time spent under the sakura for hanami (flower viewing).”
This tart and spicy mule incorporates beni shoga, a Japanese ginger pickle.
A tropical cocktail built on shochu from the Kagoshima Prefecture.
Takuma Watanabe's shochu-based Gimlet variation focuses on yuzu two ways.
A play on the 1800s classic Badminton Cup, this drink subs shochu for gin and adds a riot of flavorful flourishes.
This crushable, citrusy highball pairs the savory melon notes of the Saiten shochu with fresh lemon verbena.
