Oliver D. Reithmaier<p>Today I want to introduce you to a spirit you probably haven't heard of so far. It's a type of Japanese Shochu, which is known somewhat internationally. This one, however, is a rare kind: It's Kokuto Shochu, made from brown sugar and almost exclusively produced on the Amami islands off the coast of Kagoshima in Japan. </p><p>"Wait, sugar....isnt that rum?", you might ask. The answer is: kind of, but the details matter. While rum is made from sugar cane juice or molasses with baker yeast, Kokuto Shochu is made from brown sugar, water and koji yeast - the one used for shochu or other fermented products in Japan. This gives it a very special flavor, akin to rum, but way more mellow! Unfortunately, it is not too abundant outside of Japan (and the good brands are usually sold within the country). However, if you get your hands on one of those, it's worth trying! </p><p>Here's a small cocktail you can make with it, I call it a KB-Quiri. </p><p>2 oz Kokuto Shochu<br>0.5 oz Banane du Bresil Liqueur<br>0.75 oz Lime Juice</p><p>Shake on ice, strain into a coup and enjoy!<br> <br><a href="https://infosec.exchange/tags/alcohol" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>alcohol</span></a> <a href="https://infosec.exchange/tags/cocktails" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cocktails</span></a> <a href="https://infosec.exchange/tags/mixology" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>mixology</span></a> <a href="https://infosec.exchange/tags/history" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>history</span></a> <a href="https://infosec.exchange/tags/japan" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>japan</span></a> <a href="https://infosec.exchange/tags/shochu" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>shochu</span></a></p>