Scotch meets shochu : That's the spirit (new drink)

[donsu]

http://www.atimes.com/atimes/Japan/GJ14Dh01.html

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The Japan External Trade Organization (JETRO), a quasi-governmental body, has recently decided to help the association of shochu distilled spirits makers in Hitoyoshi City, Kumamoto Prefecture on the southernmost major Japanese island of Kyushu, to develop a new brand of liquor, blending local Kuma shochu and Scotch whisky. Shochu is a clear alcoholic beverage, a cousin to Korea's soju.


For the unique project, JETRO will provide up to 4 million yen (US$35,000) in subsidies to the local shochu distillers' association, and British experts on whisky brewing will be invited. The association is expected to start producing the new brand of liquor on a commercial basis by autumn next year for sale in both Japan and Britain.

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There are two types of shochu - ko and otsu. Ko is made mainly from molasses and distilled several times, while otsu can be made from sweet potatoes, barley, rice or brown sugar and is distilled only once. Ko-type shochu is flavorless and odorless, while the flavor of ingredients remains in otsu-type shochu. The alcohol content of ko-type shochu is limited to less than 36%, while that of otsu-type shochu is 45% or less. Otsu-type shochu, also dubbed "full-blown shochu", is becoming particularly popular.

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JETRO's Shanghai Center also held a one-month event for the tasting and sales of shochu and sake at a department store in China's commercial center between February and March. During that event, a total of 60 brands of shochu and sake produced by 41 companies from 20 of Japan's 47 prefectures were sold on the spot, the largest such sale of Japanese liquors on mainland China.
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