November 1st Is Authentic Shochu Day
In September 1987, the Central Association of Sake Brewers of Japan established November 1st as "Authentic Shochu & Awamori Day". The brewing process begins in August or September every year, and the "authentic shochu nouveau," or auspicious new liquor of the year, is ready to drink on or around November 1, hence the date.
Shochu Starts With Kagoshima
When it comes to shochu, it starts with Kagoshima. Kagoshima Prefecture, located in the south of Japan, is considered the birthplace of shochu. Shochu making began in Kagoshima around the 16th century. It is thought that the distillation technology developed in West Asia was introduced to Kagoshima from Siam (today's Thailand) via Okinawa.
One of the most famous Kagoshima based distilleries is Hamada Brewery. which has passed down and preserved their traditions and skills for over 140 years. By combining this with research and innovation, they hope to help the world understand the appeal of Shochu.
Kakushigura Mugi Shochu
Kakushigura Mugi Shochu is single-distilled Shochu, made from carefully chosen superior barley and 100% natural spring water. Aged in oak barrels for three years, Kakushigura has flavours similar to a subtle Lowlands Whisky, with a nose of sweet vanilla and a rich flavor. Kakushigura poured on the rocks will taste like a glass of rocks whiskey with ice that has melted a little bit too much. Overall, this shochu is a must-try if you're a whiskey and shochu fan.