SHOCHU RISING 2026

Dear JFHANY Members 

This is a technical and practical service seminar designed for beverage industry professionals, including chefs and sommeliers. 

On February 23rd, industry professionals are invited to an in-depth Honkaku Shochu immersion at New York’s Paramount Club, featuring rare bottlings almost never poured outside Japan and direct engagement with more than 10 shochu distillers in attendance. 

Honkaku Shochu is often misunderstood when evaluated solely through aroma or ingredient comparison. Crafted through single-distillation, its rich, ingredient-driven aromas and flavors are fully expressed only through thoughtful service methodology including temperature control, dilution ratios, water quality, glassware, and the timing and sequence of service. These elements determine not only flavor expression, but also guest perception, food compatibility, and commercial viability. 

In Japan, shochu is treated not as a static spirit, but as a dynamic service category—closer in philosophy to wine service than to conventional spirits. When executed correctly, it offers restaurants a highly versatile, premium, and repeat-orderable program that integrates seamlessly into serious dining environments. 

The seminar will be led by Ryushin Komatsuyama, shochu specialist and owner of Kokushu Matsu (Miyazaki, Japan), and will examine shochu through an academic service lens: 

• Why dilution is not reduction, but structure 
• How temperature alters aromatic release and mouthfeel 
• Service techniques such as oyuwari and maewari as intentional expressions, not traditions 

This is not a tasting focused on preference or ranking. It is a study of method, context, and intent—designed to equip sommeliers, beverage directors, and operators with the knowledge required to serve shochu with authority and position it as a premium, profitable category on the menu. 

Due to limited seating, we will give priority to registrations received via the link below by Monday, February 9. Seats will be reserved on a first-priority basis. 

RSVP