MIXOLOGY: SHŌCHŪ: DISCOVERING THE ESSENCE OF JAPANESE DISTILLATION THAT CONQUERS ITALY

WARNING: IN ORDER TO ATTEND THIS TASTING, BEFORE BOOKING / BUYING THE TICKET, MAKE SURE YOU HAVE AN ENTRY PASS FOR THE EXHIBITION VINITALY 2025 VALID FOR THE DAY IN WHICH THE TASTING TAKES PLACE.

Shōchū is a traditional Japanese distillate with a history dating back to the 16th century. Produced mainly in the southern regions of Japan, such as Kyūshū and Okinawa, shōchū is distinguished by the variety of ingredients used in its production, including rice, barley, sweet potatoes, buckwheat and cane sugar. This diversity gives shōchū a unique range of flavours and aromas, which varies according to the main ingredient and production method. During the masterclass, we will delve into the different types of shōchū, analyzing how the use of kōji (a type of mold used in fermentation) affects the organoleptic profile of the distillate. We will explore the production techniques, distillation, the differences between the distillates that we know, the aging and finishing that contribute to creating the distinctive nuances of each variety. The session will include a guided tasting of different expressions of shōchū, allowing participants to appreciate the differences between the various types and understand the best ways of serving and gastronomic pairing. In addition, we will discuss current trends in the world of shōchū, such as the increase in international interest and innovations in mixology that see this distillate as a protagonist.
Participating in this masterclass will offer the opportunity to discover a drink still little known outside of Japan, but rich in history and tradition. Whether you are a professional in the field or a distillate enthusiast, this experience will allow you to broaden your horizons and enrich your knowledge of the excellence of the world food and wine panorama.