The Shochu Handbook - An Introduction to Japan's Indigenous Distilled Drink

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. More
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About Christopher Pellegrini

Christopher Pellegrini, known by his colleagues at Japan Eats ( as the “Shochu Whisperer,” is a leading expert on all things shochu and awamori ( Based in Tokyo, Japan, he gives shochu lectures and provides menu consulting for izakaya and Japanese restaurants worldwide. He is an officially licensed and registered Shochu Sommelier with the SSI (Sake Service Institute) and FBO (Food & Beverage Specialists Organization).

Pellegrini is also the English translator for the survival-Japanese textbook, “Konnichiwa, Nihongo!” and the regular host of “Ishokudōgen,” a show that seeks to introduce Japanese culinary culture abroad. He holds an MA in language education from UCL’s Institute of Education and loves his family and friends in Vermont dearly.

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