The Shochu Sangria was born out of necessity. Not just the need for Instagram content, which is constant, but also the need to save Mommy and Daddy’s sanity during this pandemic. Homeschooling, work, a heat wave, the threat of a deadly plague when we step outside, and whatever else 2020 throws at us — it all screams, “Maybe we need a drink?”
Co-founder Mai had the brilliant idea to try and make a Japanese version of sangria. It would have lots of fruit (healthy), honey (why not), and, of course, Nankai Shochu. She went a little nuts and now we have enough fruit to also practice making pies, jams, tarts, sorbets, and cordials. The great news is, the Shochu Sangria is easy to make and absolutely delicious. I finished mine in about 3 seconds flat, including the fruit (even the ones with rinds).
I’m probably getting a little ahead of myself. Your first question might be, “What is sangria?” According to Vinepair, traditional sangria is “wine mixed with whatever is nearby.” In Spain and Portugal, where recipes vary wildly based on region, the basic form is with Spanish Rioja red wine and fruit. Sangria is basically a wine fruit punch that goes back to the 700s.
The next question you might have is why a shochu-based sangria and not a sake sangria? Easy. We are a shochu company. But also, Nankai Shochu is low in calories and has no sugar or carbs of its own. Finally, Nankai Shochu really carries flavors well, and this recipe is just one giant infusion party.
Check out the recipe below for our Japanese sangria and share with your friends. You can even try different fruit juices and sugar varieties. Make sure you share your ideas with us, too! Kanpai!
- 10 oz Nankai Shochu
- 4 oz Fresh Pineapple Juice Swap for favorite juice
- 2 oz Honey
- 16 oz Assorted Fruits
- Mint (Garnish)
- Combine shochu, juice, and honey in a 32 oz mason jar.
- Cut assorted fruits into bite-size pieces.
- Add fruit, seal jar, and refrigerate for at least 1 hour. (3 is good).
- Serve 4 oz fruit and 4 ½oz liquid with ice and mint.