iichiko of Japan: Tasting Shochu with Tetsuro Miyazaki
Japanese libations go well beyond sake and beer. Shochu, in fact, is the native spirit of Japan, and iichiko Shochu—made from 100% two-row barley and fermented with koji, the traditional secret behind umami-rich Japanese foods such as miso and soy sauce—is Japan's best-selling shochu. On Thursday, May 30, join MOTAC in welcoming shochu expert Tetsuro Miyazaki to The Edison for a complimentary tasting of iichiko's Silhouette, Kurobin, and Frasco expressions, plus a special pour of iichiko's Bar Fruits Yuzu Liqueur. After the tasting, enjoy iichiko in three MOTAC Custom Cocktails, courtesy master bartender BC Hoffman, and support The Museum of the American Cocktail!
ADMISSION IS FREE WITH RSVP
iichiko SILHOUETTE Shochu
iichiko KUROBIN Shochu
iichiko FRASCO Shochu
iichiko Bar Fruits YUZU Liqueur
ABOUT THE BRAND
iichiko Shochu is the native spirit of Japan, a white spirit that's intensely flavorful yet smooth and easy to drink with food. iichiko is made from 100% two-row barley and fermented with koji, the traditional secret behind Japanese foods rich in umami, such as miso and soy sauce. iichiko is a true expression of a pristine natural environment. iichiko is crafted in Oita Prefecture, on Kyushu, Japan’s southernmost island, a region famous for its clean air, lush greenery, dense cedar forests, mountainous terrain, and geothermal springs.