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Sake and Shochu in Southern California

Submitted by on January 20, 2020 – 8:07 amNo Comment

Sake Tasting, Torrance, CaliforniaReady for something different, Road Trips Foodies? How about heading to Los Angeles for the 18th Japanese Sake Shochu Beer California Challenge.

It’s set for 5 to 8 p.m. February 22, 2020, in the Miyako Hybrid Hotel, 21381 South Western Avenue, Torrance, California. Tickets are $45. (Needless to add: this is an over-21 event.)

Sponsors are All Japan News Inc. and the Sake Shochu Beer Institute of America.

Sake-brewing is an art that originated in ancient Japan sometime around 600 BCE. Its tradition was conceived as a form of thanksgiving to the Gods for a successful rice harvest. Sake is a mildly fermented beverage similar to beer. Shochu is a later concept that arose from Thailand in the 14th century. Shochu was first introduced in Okinawa before being spread to the rest of Japan.

One main difference between sake and shochu lies in the preparation process. Sake is categorized as a brewed liquor like beer, while shochu is distilled – comparable to whiskey and vodka.

The sake-tasting event provides the perfect opportunity for attendees to experience a genuine slice of Japanese culture within the comforts of California. There will be authentic Japanese cuisine such as yakitori, okonomiyaki, and sushi, paired with Japanese beverage favorites, which include junmai-shu, ginjo-shu, daiginjo, shochu, and beer. Participants will have the opportunity to taste more than 50 kinds of sake and shochu.

Additionally, the event pays a side homage to Japanese cuisine, which is collectively referred to as “Washoku.” Japanese cuisine was added to the UNESCO list of intangible heritage in 2013, toward preserving its distinct style, flavor, and traditions. Attendees will also be treated to musical performances involving classic Japanese instruments such as shamisen and taiko.

The annual Japanese Sake Shochu Beer California Challenge has proven in past years to be a meeting point for restaurant owners and food experts who are interested in incorporating Japanese cuisine and culture into their practices. Sake has become increasingly popular in the USA, which is currently the biggest export market for Japanese sake in the world.

Here’s a video about making sake:

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