Oh boy, shochu. A confused friend once brought a Japanese spirit over and told me we were drinking 14% sake. Turns out it was 40% shochu. It... did not end well
These are very good shochu to start with. They are *by far* the most common examples of each type of shochu. I have to say, though, that they are kind of the Bud Light of shochu. They are not very interesting. *Very* inexpensive bottles in Japan (less than $10). A chuhai made from these is absolutely authentic. It's exactly what you'll get in a typical, fairly high class bar that makes it's own chuhai (instead of using canned versions). However, it only goes up from there -- and there is a lot of room. There are some really fantastic and interesting shochu on the market with *wildly* different flavors than in these low end versions.
Thanks for re-uploading. I saved it last week and then was bummed to see it disappear. Any chance you can post the Death and Co Shochu Daiquiri specs? I am assuming it’s something like - 1.5 iichiko saiten 0.5 lychee liqueur 0.5 lemon/lime juice 0.5 grapefruit juice 0.5 honey syrup I believe there is one more ingredient. Not sure what it was.
Reviewing the Double Vision, his description stops at the iichiko saiten and "lychee, honey, fresh lime and fresh grapefruit", and I didn't see anything else. The honey was a honey syrup. So I think you've got the basic building blocks there all accounted for, at least to experiment with. But yes the specs would be nice if possible!
Awesome! Really liked the visit to the bar part. Never heard of Shochu before. Amazing to learn about and find new stuff that's actually traditional and historically from a different culture/country.
Love the content, thanks! The sweet potato shochu seems very interesting with such a strong nose, I wonder if there's a savory cocktail build it would fit in 🤔
@@baloneyandfunk5234 I picked up the only bottle at my liquor store today and it worked well with guild gin and aquavit. Used apple saki and unfiltered dry saki with amaro nonino and an apple reduction 👍
I'm an American who doesn't like wine or beer, but I prefer stronger spirits like whiskey, vodka, and gin. When I first encountered shochu, I was instantly in love with Shochu! It makes perfect sense. I love it. I have not met a Western girl who likes it yet, though.
Had sochu for the first time on a flight from Japan. In the neighborhood bars, the locals keep their bottles of shochu there. I really liked it but have not seen it here much.
Hi there do you learn all the facts by heart or do you read from a teleprompter ? At times like in this video you share so many details and I am curious as to how do you remember them all ?
I have that sweet potato sochu. I bought a bottle a few years ago at a japanese market on a whim. I had previously had a barley sochu and liked it, but I just can't get into the sweet potato one.
But can you explain what it is? The explanation at Deat & Co was very nice and simple but just plain wrong and you didn't really go into it. It sounds to me that a ton of alcoholic drinks could be classified as Shochu.
@@TheEducatedBarfly Shochu seems to be pretty much any distilled spirit since it's not limited to a certain source of sugars or any special requirements in distillation (except for having to be distilled to at least 95% if some of the sugars are white or brown sugar). It varies in alcohol % and has a ton of different taste profiles depending on what it's made from. One of the very few restrictions is that it can NOT be made from germinated grains (or fruit) like whiskey is so that is one of the only comparisons that is actually just wrong. I still haven't found a good explanation or definition of what Shochu is, only a few disqualifying conditions.
@@Leviathan9173 it appears there's a korean variant and japanese variant. Japanese ends up translating into Shochu on google and jisho, Soju is cited as being korean. Which is funny cuz Soju sounds more japanese.
Recently got my first anejo tequila by cassamigos. I decided to use 3/4 Oz. Simple and 2 of the tequila for a simple old-fashioned. Ice is good but I find it dulls the smoky flavor and brings out the Carmel. And honestly this might be my new go to.
