Shochu, a distilled spirit from Japan, is captivating drinkers with its versatile nature and wide-ranging flavor profiles and there’s about to be a lot more of it here in California.

The Shochu Seminar held at Japan House in Los Angeles on February 21, 2024, proved to be a true exploration of the revered Japanese spirit, shochu. Attendees were treated to a captivating journey into the diverse world of shochu, from its rich history and regional nuances to its modern-day innovations and cultural significance.

Amidst the spirited discussions and tastings, attendees also came together to celebrate the passage of California Assembly Bill 416 (AB416). This historic legislation, which allows for the proper labeling of shochu in California, marked a significant milestone in recognizing and preserving the integrity of this beloved spirit within the state.

Speaker Insights

The seminar featured esteemed speakers and experts in the field, including renowned writers Rich Manning, Don Lee, and Tom Liu, who shared their expertise and passion for shochu. Kendra Hada from Thunderbolt LA provided insights on shochu appreciation, while representatives from ABV.SF offered expertise on shochu trends and innovations, enriching the discussions and providing valuable perspectives on the evolving landscape of shochu.

With alcohol by volume (ABV) typically ranging from 25-35%, shochu offers a spectrum of subtle and nuanced characters, showcasing the artistry and craftsmanship of its makers. From traditional ingredients like rice, barley, and sweet potato to more unconventional elements such as brown sugar, buckwheat, chestnuts, and even milk, shochu enthusiasts were treated to a myriad of flavors waiting to be discovered.

What is Shochu Exactly?

Distinguished speakers and industry experts provided valuable insights into the myriad types of shochu, each distinguished by its ingredients, production methods, and regional influences. From the utilization of koji in both shochu and awamori production to the diverse range of ingredients used, attendees gained a deeper understanding of the complexities and nuances within the shochu category.

Japan - Regional Influences

The seminar highlighted Japan's primary shochu and awamori production regions, namely Kyushu. Renowned for their production prowess and distinct flavor profiles, these regions served as the backdrop for a deeper exploration into the cultural and geographical influences shaping shochu's identity.

The seminar emphasized the importance of regional terroir and craftsmanship in shaping the flavor profiles of shochu, offering attendees a newfound appreciation for this beloved Japanese spirit.

Guests and Shochu Distillers

In addition to the speakers, the event welcomed a diverse array of guests and shochu distillers, creating a dynamic and engaging atmosphere. With over 21 distillers in attendance, guests had the opportunity to interact directly with industry professionals, sample an impressive selection of shochu varieties, and gain a deeper appreciation for the craftsmanship and artistry behind each bottle.

the ORIGINAL JAPANESE Craft Spirit

This event featured a variety of amazing shochu brands, including Nankai Shochu. Renowned for their exceptional craftsmanship and dedication to quality, Nankai Shochu presented their signature expressions, each crafted with precision and care. Among the offerings showcased were:

Nankai Shochu is vacuum-distilled with a gentle 24% ABV to preserve its delicate flavors and aromas. It’s ultra-low in calories, 30% less than vodka or tequila, iit contains no carbs or sugar, making it an ideal introduction to shochu for newcomers and enthusiasts alike.
Nankai White Oak With a balanced 24% ABV, Nankai White Oak presents a cask-finished shochu that is easy-sipping and versatile for food pairing. Finished in American and French oak barrels, this expression showcases the harmonious marriage of traditional craftsmanship and modern innovation, resulting in a shochu that delights the senses and complements a wide range of culinary delights.
Nankai Gold An exceptional blend of the finest expressions of matured and cask-aged kokuto, or “black sugar,” shochu from our distillery on Amami Island, Japan. Elegantly smooth and drinkable, Nankai Gold offers remarkable layers of fruit, floral, and malty aromas with gentle notes of raisins, chocolates and honey.

Crafted with only four simple ingredients—rice, water, koji, and artisanal kokuto sugar—Nankai Shochu prides itself on its commitment to authenticity and purity. With no sugar, carbs, or gluten, Nankai Shochu offers a guilt-free indulgence, containing less than 40 calories per ounce—Whether enjoyed neat, on the rocks, or in a refreshing cocktail, Nankai Shochu is naturally blessed with umami and salinity, making it the perfect companion for any occasion.

Nankai Shochu's dedication to quality and innovation shines through in each expression, offering attendees a memorable tasting experience that highlights the rich heritage and versatility of shochu.

Discover the Power of Shochu

The Shochu Seminar at Japan House delivered an enriching experience, providing attendees with an in-depth exploration of shochu's cultural significance and diverse flavor profiles.

From its traditional roots to its contemporary appeal, shochu captivated enthusiasts and connoisseurs alike, inviting discovery with every sip. As participants departed with a newfound appreciation for shochu's craftsmanship and cultural heritage, the event served as a testament to the enduring legacy of this cherished Japanese spirit and celebrated the landmark passage of California Assembly Bill 416 (AB416).

Photos and Article By @CelsOliveira

Shochu Takes Center Stage in California