Taking a cue from Japanese businessmen and tourists, a growing number of Americans are sipping shochu with simple meals of grilled meats and fish, tempura, sashimi and noodles, in izakayas, or informal, pub-like Japanese eateries found in some major U.S. cities. The beverage they are discovering is a traditional Japanese distilled spirit made from starches like rice, barley and sweet potato. Although obscure in the United States, shochu has surpassed sake in popularity in Japan in recent ...
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