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

Unlike nihonshu ('sake'), which has been well-known (although often misunderstood) outside Japan, and Japanese whisky, which has experienced such a boom in global popularity that iconic offerings are increasingly difficult (or costly) to procure, shochu is a drink that has largely flown under the radar outside its home country. It's a quirky beverage in that it can be made from wide variety of base ingredients (resulting in strikingly different flavor profiles), its alcohol content is in that rare middle ground between fermented drinks (e.g., beer, wine, sake) and most distilled drinks (e.g., whisky, vodka, etc.), and unlike sake is mostly produced in a concentrated region within Japan (the southern island of Kyushu, and Okinawa in the case of shochu's sibling drink, awamori) despite its popularity throughout the country. Through his lively and engaging writing, Chris Pellegrini introduces the reader to shochu, explaining what it is (and what it is NOT) and other useful details in a way that is concise, informative, and interesting. Regardless of whether you're a shochu novice or a more experienced hand, this book will have something for everyone. If you haven't tried shochu before, what are you waiting for? And if you have already, this book will leave you thirsty for more.

I've been waiting for a book like this for a long time and I know I am not alone. This book is an excellent introduction to shochu and will be informative even to experienced, educated tipplers. It's high time that shochu received the deep, enthusiastic, serious treatment wine, beer, sake, whisky - you name it - have received. "The Shochu Handbook" is a fascinating and informative read for anyone with an interest in drinks or food and, as its title implies, a useful book to have on hand, be it at the bar, in the kitchen, or even in the library.Pellegrini is the perfect person to bring shochu to the rest of us. There is no one in the English-speaking world who shares his rare combination of knowledge, experience, qualifications, and - of the utmost importance - ability to meaningfully share that knowledge and experience with his audience.That "The Shochu Handbook" is packed with helpful information is to be expected. The added bonus is that it is well-written, too. In a tone both erudite and conversational, Pellegrini manages to make the complex elements of shochu's production and service easily understandable and to make every section of the book delightful - I found myself reading pairing suggestions on the subway and enjoying it (and I'm really not much of a cook or host at all).As the shochu world grows and evolves, I'll be looking forward to future editions of "The Shochu Handbook" or its successors.

This book about Shochu 焼酎 has a format similar to John Gauntner's Sake Handbook (Tuttle, 2002). Christopher Pellegrini does a fine job of explaining the basics of making shochu, describing the various ingredients, introducing individual brews to the reader, and sharing some interesting shochu recipes. It is straightforward, witty, and very readable.I lived and worked in Japan at トヨタ自動車 (Toyota). I am an ASP Certified Sake Professional (Sake Education Council). As of January 3, 2016 I have sampled over 359 日本酒 Nihonshu (sake) and 43 kinds of awamori and shochu. I find The Shochu Handbook to be very helpful. It is a topic that needs advocates, such as, Mr. Pellegrini to better inform us sakenomi 酒飲み (酒/焼酎 enthusiasts.). I applaud your efforts, Christopher Pellegrini. Note: You can purchase several shochu from Rick and Hiroko Smith at Sakayanyc.com. I recommend Kan no Ko 神の河 麦焼酎 (mugi shochu), Satsuma Hozan Imo (sweet potato), 泡盛 Hiryu 飛龍 Zuisen 瑞泉, and 泡盛 Hakuryu 白龍 Zuisen 瑞泉, all of them mentioned in the book.LaMonte Heflick, author Pup Fiction Books (rempub.com) and Certified Advanced Sake Professional (ASP), Sake Education Council Feb 2014.Kanpai/Ganbei 乾杯/干杯

The book is wonderful. It's a great introduction to shochu and more. I've spent a great amount of time in Japan over the years and have grown very fond of shochu. The book's only weakness is that it fails to let the reader know that shochu is not available in the United States. There are a few liquor stores, markets, and Japanese restaurants in California and New York that sell it. But, it's the cheaper varieties and its unlikely you will ever encounter the best listed in Mr. Pellegrini's book.If you're interested in tasting shochu after reading the book, buy a air ticket to Tokyo and leave some room in your suitcase to bring a few bottles home ;)

Got this before my third trip to Japan. I had some shochu on previous visits but lacked the knowledge and confidence to navigate the many options available. I won't have that problem now. Especially useful are the shochu-related Japanese phrases for shops and izakayas. I also appreciated the recommendations and tasting notes section. I highly recommend this book.

Fascinating! This book has enlightened me to the history and world of Shochu! I love it!

great book!

A great introduction to Shochu. As the only significant English language guide on the subject I would recommend to this anyone with an interest in shochu. Fingers crossed there will be more to come

Well-written and explained shochu handbook

boníssim

This is fun reading; Japan is more than sake.

Christopher Pellegrini created a fantastic guide to a type of alcoholic drinks which is nearly unknown outside of Japan.Even so it is highly popular in Japan and comes in a wide variety of aromas and tastes.A nice fact from first chapters: shochu is even selling better then sake (nihonshu) within Japan.The book provides general background about shochu, from its history to how it gets created.It clarifies how shochu is different from other international distilled alcoholic drinks.It details the subcategories and describes why Honkaku Shochu and Awamori have such a complex character compared to other drinks.A detailed description of serving styles and further recipes for cocktails and liqueurs can also be found in the book.Even a basic Japanese lessen for ordering shochu in Japan was added,as well as a guide on how to interpret the Japanese symbols on bottle labels.Starting from the middle of the book there are suggestions on where to start with trying your first shochu,followed by a list of 33 recommended brand labels.The book is easy to read, even so some terms might not get explained in the first chapters, but the book comes with a nice glossary at the end.I recommend this book to anyone interested in tasty alcoholic drinks.

日本在住で焼酎に魅せられた外国人の筆者のコメントが日本人にも新鮮。世界にまだ知られていない誇るべき日本の文化として焼酎と泡盛を見直したくなる。東京五輪に向かって、焼酎ファンが外国からの観光客に説明する際にも役立ちそう。