Add Yahoo as a preferred source to see more of our stories on Google. Shochu is a traditional Japanese spirit which you’ll most often see mixed with hot or cold water, or drunk neat or on the rocks.

Forbes contributors publish independent expert analyses and insights. I write about travel and food. So I love forks in the road. I’ve been drinking low-ABV cocktails at home for the better part of ...

You’ve been pairing sake with your spicy tuna rolls for years and adding Japanese whisky to your rotation as of late since its booming popularity, but there’s one Japanese liquor that still remains ...

Add Yahoo as a preferred source to see more of our stories on Google. Shochu is a clear white spirit that's distilled from (one or a combination of) grains and vegetables such as barley (mugi), rice ...

As we head into the final days of the Tokyo Olympics, it’s time to toast the athletes and all their accomplishments with a classic Japanese sip. No, not sake (we already shared a few thoughts about ...

Honolulu (KHON2) – During the iichiko Saiten mixology cocktail event, iichiko USA hosted an elite Saiten Cocktail Competition featuring some of Hawaii’s top mixologists. iichiko Saiten is Japan’s top ...

Forbes contributors publish independent expert analyses and insights. You can find me at the confluence of food, beverage and travel. It's nearly impossible to imagine now, but there was a time in the ...

When visiting Japan this past spring, I not only wanted to try the local cuisine, but I also wanted to experience authentic Japanese libations. And beyond sake or a whiskey highball, that means I had ...

For those of you who haven’t heard: shochu is a distilled spirit made from barley, sweet potatoes or rice (bottles made from each are dubbed, respectively, mugi, imo, and kome), though various other ...

At Salaryman, the new yakitori and ramen spot in Bishop Arts, a Japanese liquor called shochu is making a splash. It anchors many of the restaurant’s cocktails, and is also sipped with water, on the ...

Shochu is a traditional Japanese spirit which you’ll most often see mixed with hot or cold water, or drunk neat or on the rocks. But as its popularity grows internationally, bar tenders are ...