Jougo Shochu

When's the best time to enjoy shochu? Meal time! Several grains or starches can be distilled into shochu, the most common of which is rice. There's a regional element to choosing which base ingredient to distill, so a local dish and shochu from the same prefecture are the ultimate match. Brown sugar and rice are the components of Jougo. If the toucan on the label is any indication of its flavor, prepare for a tropical experience. Besides the smooth rice-y note that accompanies most shochu, this one has a special sweetness on the nose of clementine laced with Thai chili. The palate is clean and clear like water. A hint of fruit juice lingers on the finish. No, this isn't a sweet spirit or a liqueur to fear. Enjoy with tempura, sashimi, or grilled meats and fish.