Asian Spirits Tasting: Japanese Malt and Grain Whiskies, Japanese Shochu and Chinese Baijiu with Asian snacks

Join us at Norfolk Wine & Spirits on Thursday, May 11th from 6:00 PM to 9:00 PM for a tasting that will explore the spirits of Asia – Japanese Shochu, Japanese Whiskies, and Chinese Baijiu – paired with assorted Sichuan and Asian bites.

Tickets cost $15 each and include attendance for one adult, sample pours of various spirits, light Sichuan and Asian bites, and bottled water.

List of Spirits (there may a couple of surprises):

• Honkaku Takamine Koji Whiskey 8 Years Old
• SELEPHANT Honkaku Shochu Sugar and Rice
• Honkaku Kana Shochu Distilled From Sugar And Rice
• Honkaku Crio Reserve 2020 Harvest Frozen Moon Shochu Distilled From Sweet Potato And Rice
• Honkaku Tsurushi Reserve 2020 Harvest Floating Moon Shochu Distilled From Sweet Potato And Rice
• Kujira Ryuku 10 Year Japanese Whisky
• Kujira Ryuku 15 Year Japanese Whisky
• Kujira Ryuku 5 Year Japanese Whisky
• Kujira Single Grain 25 Year Japanese Whisky
• Shinobu Pure Malt Whisky Mizunara Oak
• Shinobu 10 Year Old Pure Malt Whisky Mizunara Oak
• Shinobu 15 Year Old Pure Malt Whisky Mizunara Oak
• Shinobu Blended Whisky Mizunara Oak
• Beijing Erguotou Baijiu
• Kweichow Moutai Moutai Bulaojiu Baijiu (Orange Bottle)
• Wu Liang Ye Baijiu 104 Proof
• XiFeng Jiu 12 Years Old Liquor Baijiu (Red Bottle)

A Quick Primer:

What is Shochu?

Shōchū is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots.

What is Koji?

Koji is the national mold of Japan. Without it there wouldn’t be soy sauce, miso, mirin, sake, shochu, or awamori as we know them. It’s a critical ingredient in Japanese fermentation traditions. Originally introduced to Japan as part of the Chinese yeast balls, or jiuqu, koji was isolated by Buddhist monks for sake production as early as the 700s CE and possibly earlier.

Koji is a mold that grows in hot, humid environments, as do most molds, but this is a productive mold. During its fermentation process it releases generous amounts of two key enzymes: amylase and protease. Amylase saccharifies starches, such as rice or barley, and protease breaks down proteins to create amino acids (umami). When used to make beverage alcohol, the amylase replaces malting as would be used in beer or whisky production.

What is Baijiu?

Baijiu is a crystal-clear alcoholic spirit that is typically distilled from a base of water, sorghum (a flowering plant) and grains such as wheat or barley, rice, glutinous rice, or other grains. Its history as a cultural and culinary pillar in China is long and deep-rooted, dating back thousands of years to when alcohol was consumed not only for pleasure, but for medicinal or religious purposes.

Baijiu is very strong – typically 40 – 60% alcohol – and yet it offers a complexity of fruit, citrus, floral and umami flavours.