The Shochu Handbook - An Introduction to Japan's Indigenous

The Shochu Handbook - An Introduction to Japan's Indigenous Distilled Drink

For hundreds of years, shochu and awamori have dwelled near the center of Japan's vaunted culinary traditions. Despite outselling most other alcoholic beverages in Japan, however, these premium distilled treats have largely remained hidden from the rest of the world. But that is beginning to change. Written by licensed sommelier and longtime Japan resident, Christopher Pellegrini, The Shochu Handbook is the first major reference published on the subject in a language other than Japanese. Illustrated with dozens of beautiful photographs, the book covers everything from how distilled beverages arrived in Japan to a step-by-step overview of the distilling process. There are also detailed chapters devoted to deciphering bottle labels, food pairing, serving styles, and speaking the language of these divine drinks. Packed with information, The Shochu Handbook also includes an extensive list of recommended bottles, a chapter devoted to cocktail and homemade liqueur recipes, and Japanese-English language assistance for everything from ordering shochu in a bar to telling the difference between single-distilled and multiple-distilled drinks. This book is essential for Japanese food enthusiasts, restauranteurs, distributors, journalists, retailers, beverage professionals, and everyone in between.
Country USA
Manufacturer Telemachus Press, LLC
Binding Paperback
ItemPartNumber colour illustrations
EANs 9781940745282
ReleaseDate 0000-00-00

Country	USA
Manufacturer	Telemachus Press, LLC
Binding	Paperback
ItemPartNumber	colour illustrations
EANs	9781940745282
ReleaseDate	0000-00-00

The Shochu Handbook - An Introduction to Japan's Indigenous Distilled Drink

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