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IHG ANA HOTELS in Japan. Check it out.
Here,we introduce hot sightseeing spots and cultural information from the areas
close to IHG ANA HOTELS in Japan. Check it out! |
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If asked what you consider to be
Japan's national drink you would almost certainly say sake (or nihonshu as it
is known in its country of origin). Nowadays however, a comparative newcomer has
begun to challenge the nation's traditional favourite.
Shochu is a distilled beverage which dates back to the 14th century making it
a latecomer in comparison to sake which plays a part in Japanese mythology much
like wine does in the bible. Unlike sake which is only ever made from rice shochu
can be made from a variety of different ingredients such as barley, buckwheat,
sweet potatoes and sugar.
But while sake may have the upper hand historically speaking, in recent years
there is no doubt which drink's stock is on the rise. While consumption of beer
and nihonshu have remained flat or are in decline depending on what measure you
look at, shochu consumption has tripled since 1980. Once considered cheap fire
water for the working classes (the characters of the word "shochu" literally mean
"fiery spirits"), shochu has now become a firm favourite amongst younger drinkers
who don't remember the times when sweet potato spirits were considered a poor
man's substitute for sake.
The most widely consumed form of shochu is chu-hi, a hi-ball made from double-distilled
ko-type shochu with soda water, fruit juice or other mixers. Ko-type shochu is
made from cheap ingredients such as corn or molasses distilled to a largely flavourless
vodka-like spirit which often has water or sugar added for palatability. Thus,
when mixed, it tastes little different from the mixer itself, making it easy to
drink. Canned chu-hi is now a popular alternative to beer at liquor stores.
The connoisseur's choice is however, otsu-type shochu, a quite different drink,
distilled only once, leaving it with the delicate flavours and aromas that come
from its base ingredients. These range from light, plain tasting rice shochu from
Miyazaki to full-bodied Kagoshima sweet potato shochu. Otsu-type shochu is often
enjoyed straight, on the rocks or with hot water for a great winter warmer.
This type of shochu is associated most strongly with the southern islands of Kyushu
and Okinawa (where it is called awamori). In these regions, sake production is
made difficult by warmer weather, so it is no surprise that distinctive brands
of shochu made from locally available ingredients have risen to take its place.
Different shochu producing regions pride themselves on the individual character
that their ingredients bring to the final product and in this way, shochu has
always reflected local tastes and conditions. Kagoshima Prefecture produces no
nihonshu at all, so if you ask for sake there (in reality, a generic word for
all types of alcoholic beverage) you'll almost certainly get sweet potato shochu
instead.
Despite its popularity at home, it is surprising that shochu is still little known
internationally. Those who enjoy a drink or two would do well to give it a try
- perhaps to investigate some of its reputed health benefits. That's right - shochu
may actually be good for you!
For a start it's low in calories (about 35 per 2oz), a fact that has contributed
to its growing popularity amongst women drinkers. Secondly, according to shochu
producers and some medical sources, shochu boosts the production of enzymes that
break down blood clots, thereby reducing the risk of heart attacks and strokes.
Last but not least is a benefit that you can enjoy straight away, or rather, when
you wake up the morning after. Shochu is said to leave you with little or no hangover.
This last point certainly deserves some personal experimentation!
In addition to good press, streetwise marketing has given shochu an image boost
and a new lease of life. When you visit Japan, see if it gets your own seal of
approval. |
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