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Booze & Brews

2011_8_shochu.jpegIs shochu the new sake? The LA Times says that many restaurants around the city serve this distilled liquor made from "various raw ingredients..." and bottles span "...the gamut from Two Buck Chuck-equivalents to grand cru levels. The most meticulously crafted are honkaku shochu [and]...Southern California is probably the best place in the U.S. to discover and taste honkaku. Of more than 1,000 area Japanese restaurants, bars and pubs, many stock at least a few varieties..." Oh yes, and Jeff Cerciello at Farmshop will soon roll out his own mix of shochu cocktails... [LAT]

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