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Do you panic as soon as the bartender says, "What can I get you?" All good, we gotchu. These are the best, most classic drinks to order at a bar for any occasion.
Conventionally made from barley, rice, or sweet potatoes, shochu in modern times can also be made from sesame, chestnut, green tea, and many more native Japanese ingredients. The one thing that all shochu has in common, used in the fermentation process, is koji, a fungus used in a variety of Japanese pantry staples such as miso, shoyu, and sake.