A tasting seminar was held at Tokyu Shibuya Food Show.

November 1st is Shochu Day. In conjunction with this, a tasting seminar was held at the Japanese and Western liquor department Enoround at the Tokyu Shibuya Food Show.

From a general explanation of shochu to the history of SHOCHU
In addition to questions about how to drink and enjoy shochu, during the question period, questions were asked such as the characteristics of shochu fermentation compared to other alcoholic beverages around the world, and both the participants and the representatives themselves had a fulfilling time.

Written by 橋本啓亮

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A tasting seminar was held at Tokyu Shibuya Food Show.

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