Looks like bubble bath but it’s really the natural color of the red shiso leaf infused in the shochu.
I’m a lucky person, it turns out. So lucky, in fact, that I was invited on a 10-day press trip to Japan, where the good folks of the Japanese External Trade Organization gave me and seven other American writers a crash course in Japanese food, drink and culture.
I came away quite captivated by the shochu. It’s versatile – a gritty stunt double for cheap tequila, or an airy, smooth alternative to vodka. A shocking-pink sweet version is flavored by the red shiso leaf; a mellow gold brew with faint coconut aftertaste has been informed by its aging in an oak cask. Shochu is infused with almost any fruit you can think of – my favorites are plum and yuzu, a citrus that’s kind of a cross between a meyer lemon and a grapefruit. >>> READ MORE OF MY STORY AT www.theliquidmuse.com