Utilize single/multiple distilled shochu

Nation's Restaurant News (July 15th, 2010)

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. Read the whole story click here.