Eduardo Dingler is one of shochu’s greatest spokespeople. A certified sommelier and former corporate beverage director for Morimoto Restaurants (yes, that Iron Chef Morimoto), Eduardo truly knows his way around sake and shochu.
We’ve had the distinct pleasure of meeting Eduardo annually at JETRO (Japan External Trade Organization) seminars, where he provides a detailed introduction on shochu to food and beverage industry members. He highlights various shochu types with a tasting that also includes special cocktails designed by Eduardo.
For the most recent event in 2019, Eduardo created “Green Tea Dream,” which features:
Shochu’s Growing Presence
In his column for the Napa Valley Register, Eduardo wrote a follow-up to his JETRO presentation. He details the history and regionality of shochu, and what makes it fascinatingly different from other distilled spirits. He concludes:
“Shochu is certainly a category to watch in the beverage world. With its growing presence, I wouldn’t be surprised if we start seeing Shochu used by leading mixologists in San Francisco, Los Angeles and New York City in the years to come.“
On the topic of kokuto (black sugar) shochu, this is what Eduardo said about Nankai Shochu and Nankai Gold:
“Although Kokuto Shochu is limited in the United States, there are a couple of examples available in some markets. Nankai, for instance, has presence in California with a 24 percent alcohol bottle, which is highly pleasant and ideal for cocktails ($25) and a barrel aged version… with 43 percent alcohol called Nankai Gold ideal for cigar night with friends.“
To read Eduardo’s full column, click here:
“Eduardo Dingler Wine to Sake: Shochu’s Growing Presence.“