We like to get esoteric on Barrel to Bottle, but this might be our most esoteric topic yet: Shochu (not to be confused with Soju). What is it, how is it made, what does it taste like and what do you do with it?

This week we welcome Jay, Binny's resident Shochu expert/enthusiast, to answer these questions. He’s here to guide us through Shochu 101, sampling Shochus from four different styles.

• Furusawa Motoko Honkaku Shochu Made With Rice
• Yokka Ryukyu Awamori Made With 4 Day Koji
• Iichiko Shochu
• Tensei Mugi Hokka Honkaku Shochu Made With Barley
• Furusawa Masako Honkaku Shochu Made With Barley
• Mizu Shochu Saga Barley
• Fukano Cask Strength Japanese Whisky 2023 Edition
• Shoro Colorful Honkaku Shochu
• Nishihira Kana Kokuto Sugar Rice Shochu

If you have a question for the Barrel to Bottle Crew, email us at [email protected], or reach out to us on Facebook, Twitter or Instagram. If we answer your question during a podcast, you’ll get a $20 Binny’s Gift Card!

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