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.
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The Association de la Sommellerie Internationale (ASI) held the “ASI Bootcamp in Malaysia 2022” three-day training event at “DoubleTree by Hilton Kuala .