Shochu is arguably Japan s best kept alcoholic secret. Unlike sake, this category of spirit is not brewed, but rather distilled mainly using rice, barley, sweet potato, and in some cases, even black sugar. In an effort to increase awareness of the category locally, the Japanese prefecture of Kagoshima has partnered with Mizunara s liquor distribution arm to arrange a shochu pairing menu at The Hari s resident Japanese restaurant, Zoku.
Responsible for curating the drinks pairings is Shochu Meister, Yoshie Kakimoto, who has matched dishes like Kagoshima yellowtail prepared three ways with a Daiyame shochu highball; “flying fish” ceviche paired with Samurai No Mon