Decoding the Mokkos shochu shelf

Kuma Murakami is a man of few words and impeccable taste. The latter is evident in the understated decor and top-shelf shochu on offer at Mokkos, the cozy Changning district bar owned by Murakami. 

As for the former, we were lucky enough to get the tight-lipped barman to share the secrets of his shochu shelf of plenty. 

CNNGo: For the unitiated, can you give a basic explanation of the differences between shochu and sake? 

For one thing, shochu is distilled, unlike sake, which is brewed. So shochu is typically stronger than sake, with more alcohol per volume. Like sake, some types of shochu are made from rice, but there are two other common kinds of shochu: barley shochu and sweet potato shochu.

CNNGo: What made you decide to open a shochu bar in Shanghai?

I’m from the Kyushu region of Japan, which is the home of shochu. Most southern Japanese people drink shochu, while sake is much more popular in the North. I studied Chinese in university, so after school I decided to move over here and open the bar. 

CNNGo: Can you tell whether a shochu is of the sweet potato, rice or barley variety just by tasting it?

Of course! Sweet potato shochu is the strongest. Barley shochu tastes a bit like single-malt whiskey. Rice shochu has the most basic, clean taste.

CNNGo: What’s the best way to drink shochu? On its own or with a mixer?

For beginners, I recommend a chuhai cocktail, which is shochu mixed with soda water, fruit juice and sometimes a bit of sugar. You can use orange juice or lemon juice. Grapefruit juice also works well. Once you get used to the taste of shochu though, you can drink it with just a bit of warm water in the winter, or water and ice cubes in the summer. 

CNNGo: What food pairings would you recommend with shochu?

 Pork, sashimi or any kind of seafood. There’s really too many foods to name. Everything goes well with shochu!