Shochu, a traditional Japanese distilled spirit, is becoming super popular both in Japan and around the world, even overtaking sake in local consumption. Unlike sake, which is made from rice, shochu can be crafted from a variety of ingredients like barley, sweet potatoes, and even brown sugar, resulting in an interesting range of flavors that make it a perfect staple for any bar.

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If you want to learn more about this versatile spirit, we spoke with award-winning mixologist and Kagoshima Shochu Ambassador Devender Sehgal. He has served as the beverage manager at the Mandarin Oriental, Hong Kong, where he led the flagship bar, The Aubrey, with a bar program dedicated to shochu. Click the video below for valuable insights about this beloved spirit.
Want to try shochu cocktails? Explore shochu’s versatility and the Kaizen philosophy at The Aubrey in Hong Kong.
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