By Dila Lee
Shochu is a Japanese distilled liquor, made with various ingredients – 55 raw and processed materials are permitted including rice, barley, sweet potato and brown sugar.
Compared to other distilled liquors, shochu products tend to have a low alcohol content, around 25%, due to the addition of water. Shochu is often consumed by adding cold or hot water, enjoyed along with a meal, or used as a base for cocktails.
Proven benefits of Shochu consumption in moderation include:
- Stress relief, as well as the removal of tension and anxiety – For those coping with today’s pandemic uncertainty, awkward personal relationships, economic and socio-political instability, Shochu can benefit a person’s physical and emotional state as well as boosting morale and giving a cheery encouragement for an optimistic tomorrow.
- Less likely to have a hangover – Because shochu contains fewer impurities than most alcoholic beverages.
- Breaks up blood clots within the vascular system – that leads to embolism with pain and numb symptoms, and in severe cases to cardiac arrests and strokes.
- Lower calories – Shochu contains 56 kcal less calories per ounce compared to other alcoholic beverages.
Rice Shochu is the original Shochu from which other types branched out, and therefore is considered the “Mother of all Shochu.” The typical rice Shochu has an elegant aroma of grains, and a distinct rice flavor that is sweet and mellow.
Pictured above is one of my favorite rice Shochu, Ginrei Shiro. This rice Shochu is brewed carefully using only the cleanest water and the most delicious rice. The use of Ginjo yeast gives the final product a sake-like nose with a floral aroma. It is a soft Shochu that drinks so smooth which makes it suitable to drink it room temperature as well as on a large ice cube.
I also created a very refreshing low-ABV cocktail with it that suits well for the season!
Forest Bear- A Green Tea Mule
- 2 oz Ginrei Shiro Rice Shochu
- 1 bar spoon (half dessert spoon) Culinary Grade Matcha Powder (available at Whole Foods)
- .5 oz Fresh Squeezed Lime Juice
- .5 oz Simple Syrup
- Fever Tree Ginger Beer
Mix fine grade matcha powder with .5 oz hot water until it dissolves. Add the mix into a shaker tin along with the shochu, lime juice and simple syrup. Top with ice and shake vigorously for 15-20 seconds. Strain into a rocks glass, add ice and top it with ginger beer. Garnish with a lime peel.
Forest Bear- A Green Tea Mule with Japanese Shochu
Ingredients
- 2 oz Ginrei Shiro Rice Shochu
- 1 bar spoon (half dessert spoon) Culinary Grade Matcha Powder
- .5 oz Fresh Squeezed Lime Juice
- .5 oz Simple Syrup
- Fever Tree Ginger Beer
Instructions
Mix fine grade matcha powder with .5 oz hot water until it dissolves.
Add the mix into a shaker tin along with the shochu, lime juice and simple syrup.
Top with ice and shake vigorously for 15-20 seconds.
Strain into a rocks glass, add ice and top it with ginger beer.
Garnish with a lime peel.