Drinking In Japanese Culture at Shōchū Tasting

WASHINGTON, DC – In a delightful celebration of culture and camaraderie, the Japanese Embassy here hosted a sophisticated shōchū tasting event last night that brought together local and international bartenders, importers, shōchū educators, and enthusiasts alike.  Shōchū, a traditional Japanese spirit distilled from grains and vegetables, is typically made with rice, barley, sweet potatoes, buckwheat, or brown sugar, and traces its roots back through the centuries.

Asiha Grigsby, senior director of international promotion for the Western Hemisphere and Karah Fissel, director of international trade policy, attended the event on behalf of USA Rice.

Hallways and rooms on two floors of the embassy were flanked with more than 50 varieties of colorful shōchū displays, complete with tasting stations beckoning passersby to stop and sip.  The event served as a testament to the versatility of shōchū, which can be enjoyed straight, on the rocks, or as a base for imaginative cocktails.  Attendees had the unique opportunity to not only taste but also understand the craftsmanship behind each bottle.

The evening began with a warm diplomatic welcome followed by a presentation on the unique characteristics and history of shōchū.  A dynamic five-person panel comprised of bartenders and shōchū educators explained the intricate flavor profiles and taxonomy of shōchū, including the use of rice, a staple in Japanese cuisine, as a key ingredient.  Rice not only enhances the spirit's smoothness but also adds a layer of cultural significance to every sip.

“I was honored to participate in the shōchū tasting event as a guest of the Japanese Embassy,” said Grigsby.  “The impact of U.S. rice was highlighted as several importers mentioned the contribution of USA Rice member and Arkansas rice farmer Mark Isbell and Isbell Farms for their commitment to quality in incorporating U.S.-origin rice into some of the finest Japanese libations available on the U.S. market.”  

As the evening concluded, glasses were raised in a collective toast, symbolizing not only the appreciation for the diverse shōchū varieties but also the cultural bridges built through shared experiences.

“The Japanese Embassy’s tasting event underscored the global appeal of this ancient spirit and showcased how, even in the heart of Washington, DC, the echoes of Japanese tradition find resonance,” Grigsby concluded.