Schnaps dispenser


Server for Schnaps / shochu

and other bottles.


A pot from Arita pottery.

Special stones inside the pot are said to produce minus ions, which are good for your body.

another version

E-Life Store




Sake label with a Daruma

© PingMag
Packaging design & Japanese font workshop #3: Sake Bottles!


- quote -
Shōchū (焼酎) is a Japanese distilled beverage.
t is typically distilled from barley (mugi), sweet potatoes (imo), buckwheat (soba), or rice (kome), though it is sometimes produced from other ingredients such as brown sugar, chestnut, sesame seeds, or even carrots. Typically shōchū contains approximately 25% alcohol by volume, which is weaker than whisky or standard-strength vodka but stronger than wine and sake. It is not uncommon for multiple-distilled shōchū, which is more likely to be used in mixed drinks, to contain up to 35% alcohol by volume.

Shōchū originated in Kyūshū but is produced in locations throughout Japan.

Linguistically, the word shōchū is the Japanese rendition of the Chinese 燒酒 (pinyin: shāojiǔ), which means "burned liquor". However, today the word is written 焼酎 in Japanese.

- Drinking

Shōchū should not be confused with sake, a brewed rice wine. Its taste is usually far less fruity and depends strongly on the nature of the starch used in the distilling process. Its flavor is often described as "nutty" or "earthy".

Shōchū is drunk in many ways according to season or personal taste:

- neat, i.e., on its own with nothing added.
- on the rocks, i.e., mixed with ice
- diluted with room temperature or hot water ('mizuwari' or 'oyuwari', respectively)
mixed with oolong tea or fruit juice
- as chūhai, a mixed drink consisting of shōchū, soda, ice and some flavoring, often lemon, grapefruit, apple or ume
- mixed with a low-alcohol beer-flavored beverage known as hoppy

Shōchū is widely available in supermarkets, liquor stores and convenience stores in Japan while canned chuhai drinks are sold in some of Japan's ubiquitous vending machines. However, it is more difficult to find shōchū outside of Japan except in urban areas with large enough Japanese populations. Interest in shōchū has begun to grow in North America, particularly in cosmopolitan cities such as Los Angeles, San Francisco, Vancouver, Toronto, and New York. Dedicated shōchū bars have begun to appear in New York and more than 100 brands are now available in the U.S. market.

In Kyūshū, the center of production, shōchū is far more common than sake. Indeed here sake generally means shōchū, and is normally consumed mixed with hot water. First hot water is poured into the glass, then shōchū is gently added. The liquids mix naturally and stirring is unnecessary. Typically, the amount of shōchū exceeds the amount of hot water, and is enjoyed for its aroma. Occasionally, shōchū and water are mixed, left to stand for a day, and then gently heated.

- - - More in the WIKIPEDIA !


My article
Tokkuri - Drinking Hot Sake with Daruma

Sake and Daruma / My Photo Album

WASHOKU ... Japanese Food SAIJIKI



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