The Shochu Handbook: An Introduction to Japan's Indigenous Distilled Drink

Nonfiction, Food & Drink, International, Asian, Japanese
Cover of the book The Shochu Handbook: An Introduction to Japan's Indigenous Distilled Drink by Christopher Pellegrini, Christopher Pellegrini
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Author: Christopher Pellegrini ISBN: 9781940745275
Publisher: Christopher Pellegrini Publication: July 22, 2014
Imprint: Smashwords Edition Language: English
Author: Christopher Pellegrini
ISBN: 9781940745275
Publisher: Christopher Pellegrini
Publication: July 22, 2014
Imprint: Smashwords Edition
Language: English

For hundreds of years, shochu and awamori have dwelled near the center of Japan’s vaunted culinary traditions. Despite outselling most other alcoholic beverages in Japan, however, these premium distilled treats have largely remained hidden from the rest of the world.

But that is beginning to change. Written by licensed sommelier and longtime Japan resident, Christopher Pellegrini, The Shochu Handbook is the first major reference published on the subject in a language other than Japanese. Illustrated with dozens of beautiful photographs, the book covers everything from how distilled beverages arrived in Japan to a step-by-step overview of the distilling process. There are also detailed chapters devoted to deciphering bottle labels, food pairing, serving styles, and speaking the language of these divine drinks.

Packed with information, The Shochu Handbook also includes an extensive list of recommended bottles, a chapter devoted to cocktail and homemade liqueur recipes, and Japanese-English language assistance for everything from ordering shochu in a bar to telling the difference between single-distilled and multiple-distilled drinks. This book is essential for Japanese food enthusiasts, restauranteurs, distributors, journalists, retailers, beverage professionals, and everyone in between.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

For hundreds of years, shochu and awamori have dwelled near the center of Japan’s vaunted culinary traditions. Despite outselling most other alcoholic beverages in Japan, however, these premium distilled treats have largely remained hidden from the rest of the world.

But that is beginning to change. Written by licensed sommelier and longtime Japan resident, Christopher Pellegrini, The Shochu Handbook is the first major reference published on the subject in a language other than Japanese. Illustrated with dozens of beautiful photographs, the book covers everything from how distilled beverages arrived in Japan to a step-by-step overview of the distilling process. There are also detailed chapters devoted to deciphering bottle labels, food pairing, serving styles, and speaking the language of these divine drinks.

Packed with information, The Shochu Handbook also includes an extensive list of recommended bottles, a chapter devoted to cocktail and homemade liqueur recipes, and Japanese-English language assistance for everything from ordering shochu in a bar to telling the difference between single-distilled and multiple-distilled drinks. This book is essential for Japanese food enthusiasts, restauranteurs, distributors, journalists, retailers, beverage professionals, and everyone in between.

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