Mixing Shochu with Bartender Soran Nomura
How do we effectively promote Japan’s indigenous beverages? That is the million-dollar question and something the Japan Sake and Shochu Makers Association are working on relentlessly every day. On the Shochu front, one way they are doing this is by collaborating with bartenders and mixologists from all around the world who have fallen in love with Shochu and Awamori and showcasing the fruits of these collaborations at special events.
Recently, we were lucky to join one of these events, where we got front-row insights into the state of the industry as well as being treated to some delicious…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.