Shochu: A Drop in the Ocean

02 October, 2013

Japanese shochu is seeking broader shores, and interest from restaurants and cocktail bars outside its homeland are providing hope. Hamish Smith talks to the purveyors of this unusual distillate

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Nick Strangeway

NOTHING'S NORMAL

Happy customers across the UK enjoyed their first pints and non-homemade cocktails at the start of July as its hospitality sector reopened after months of lockdown. But normal service has hardly resumed.

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