One of Japan’s best-kept secrets is the country’s native distilled spirit, shochu, which is consistently gaining popularity in the U.S. To celebrate Shochu Month, the Japan Sake and Shochu Makers Association will be partnering with the NY Japanese Restaurant Association and CA Japanese Restaurant Association to bring the sacred spirit to Japanese dining establishments in New York City and California. A total of 33 participating restaurants will showcase their individual flavor by incorporating shochu from different Japanese regions into a special, limited-time menu that is unique to each venue. This announcement comes on the heels of the recent legislation passed in California, AB416, that allows the proper labeling of shochu in restaurants and bars throughout California.
Artisanal craft Japanese shochu distillers will embark on a transcontinental journey to visit participating restaurants to pour shochu for guests, and educate spirit enthusiasts on over 500 years of shochu history. Those curious to experience Shochu Month can visit any of the locations below from Feburary 20 through Feburary 29 to taste the true flavors of Japan.
New York Campaign and special menu can be found here