The Shochu Handbook - An Introduction to Japan's Indigenous Distilled Drink
by Christopher Pellegrini
The Shochu Handbook is the foremost reference on Japan’s popular spirits, shochu and awamori. Written by licensed sommelier and longtime Japan resident, Christopher Pellegrini, the book will bring you up to speed on shochu and awamori’s history, production methods, labeling practices, food pairing, mixing, and more. It’s essential for the Japanese food fan and beverage professional alike.