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

For hundreds of years, shochu and awamori have dwelled near the center of Japan’s vaunted culinary traditions. Despite outselling most other alcoholic beverages in Japan, however, these premium distilled treats have largely remained hidden from the rest of the world.

But that is beginning to change. Written by licensed sommelier and longtime Japan resident, Christopher Pellegrini, The Shochu Handbook is the first major reference published on the subject in a language other than Japanese. Ill...