Indigenous Japanese spirits will be in the spotlight at the start of 2025, as the annual Great Honkaku Shochu and Awamori Contest returns to the UK for its fourth year.
The cocktail competition is held by the UK Bartenders’ Guild in partnership with the Japanese Sake & Shochu Makers Association, and will end with the winner taking a trip to Japan to hone their skills with experts in the Japanese spirit industry.
Ahead of the competition final there will be a series of expert-led tastings of Japanese spirits around the country, including one in Edinburgh, to provide information on production and flavour profiles, and hopefully inspire some cocktail entries.
Honkaku Shochu and Awamori are a characteristic pair of Japanese spirits that hold a significant cultural relevance in the country, and are produced with a microorganism called koji-kin, a type of mould indigenous to Japan.
Although they are amongst the oldest alcoholic beverages in the world, Shochu and Awamori are not fully appreciated outside of Japan.
This year’s UK seminars will provide a journey through these indigenous spirits, unveiling history, production and the future of this category, with face-to-face discussions and hands-on tastings.
Each sample will be delivered in person by renowned Shochu educators and JSS Academy graduates Samuel Boulton and Francesco Braun, allowing participants to benefit from their expert guidance and real-time feedback during the tasting experience as well as understand how each product is to be used in cocktails.
Samples, some of which will be mixed and served as cocktails, will cover different styles, including Kokuto (brown sugar), Mugi (barley), Imo (sweet potato), Awamori (rice), Kome (rice), Goma (sesame), and Soba (buckwheat).
The seminars begin on Monday 13th January in London at The Aubrey at The Mandarin Oriental Hotel, then onto Tuesday 14th January in Manchester at The Washhouse, and Wednesday 15th January in Edinburgh at Coco Boho.
Those who then want to take part in the Honkaku Shochu and Awamori competition can submit their entries between Thursday 16th January and Thursday 20th February.
The finalists will be announced on 24th February, with the grand final taking place in London on Monday 10th March.
Last year’s competition was won by Carlos Garcia of London’s Fallow restaurant, with his Komorebi – a mix of Kuro Kirishima, Chanterelle & Star Anise Infused Manzanilla Sherry, Everleaf Forest, Sipello Aperitif and sugar syrup.
President at UKBG, Claudia Carrozzi, said: “We are thrilled to collaborate with the Japanese Sake and Shochu Makers Association for another year.
“Following the great success of our past collaborations, we are eager to continue promoting the exceptional spirits of Japan, and are excited to launch the competition for its fourth year.
“Our industry thrives on innovation and creativity, and we hope to generate more interest in Sake and Sochu across the UK.”
Competition entry is open to anyone, and those looking to enter the competition can register to receive a free sample pack. Entrants must register and attend the Honkaku Shochu and Awamori masterclass in order to enter the competition.
To attend one of the scheduled seminars, sign up here as soon as possible as spaces are limited.
