Pineapple Shochu

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Preparation info

  • Makes —

    2 litres

    • Difficulty

      Easy

Appears in

Masu: Fresh, contemporary, accessible Japanese for the home cook

Masu

By Nic Watt

Published 2016

  • About

Pineapple shochu is one of my favourites. It is super-simple to make, and the longer you leave it the better the flavour comes out. We leave ours for up to three months to allow a really full flavour transfer. This can then be used as a base for other cocktails.

Shochu is a distilled alcoholic drink produced on Kyushu, Okinawa, and surrounding islands. At 24 per cent alcohol, it is weaker than whisky, vodka and other spirits but a little stronger than wine and sake. Shochu can be ma