While I do not wish to step on my colleague AmoresQuesos’s toes, I have a blog-worthy food happening to address. Biwa is an incredibly tasty Japanese restaurant off of Sandly Blvd in SE Portland. Ramen, kimchi and hot pots aside, Biwa has an extensive selection of shōchū. Always up for a new and exciting fermented beverage, we ordered the shōchū tasting tray. Served on a beautiful wooden tablet, we receive three crystal clear shots of this drink native to southern Japan. Each was distilled from a different substance: sugar cane, barley and sweet potato. The sugar cane shōchū was most familiar, having the taste and bite of rum. The sweet potato had a distinct and pleasant earthy nose and a pleasant warming sensation that seemingly traced the the journey of the liquid from mouth through gullet. Barley was top notch, with a flavor vaguely reminiscent of bourbon with strong hints of vanilla. All three were suited for sipping after an ice cube had been dissolved.
According to the Japan Times, shōchū is experiencing a resurgence in popularity in it’s home country, among an entirely new crowd: twenty-something women. The drink has historically been known as a dram for graying men. Also noted is the rumor that shōchū does not cause a hangover. I cannot attest here or there to this statement personally, although it does stand to reason as the neat beverage contains hardly any calories, it must by necessity be low in sugar content and sugary beverages lead to notoriously terribly hangovers.