Taste the creative cocktails of Shochu or Awamori from several restaurants and bars.

This event is supposed to spread the awareness of Japanese distilled spirits, “Shochu” and “Awamori” in L.A..

We expect that general consumers would become interested in these spirits through enjoying this event.

We would also like to introduce the relatively unknown Japanese spirits to bartenders, mixologists, and restaurants relatives in L.A as a new ingredients in American market.

How to Participate

Upcoming Event
Celebrating Hatsu-Uma with special cuisine

DATE: FEB 3rd (MON) 2020


PLACE: Shibumi, Japanese restaurant

815 S Hill St, Los Angeles, CA 90014

"What is real Umami"

“What the heck is Shochu?
Part Deux”

DATE: FEB 4th (Tue) 2020

TIME: 6PM-11:00PM

PLACE: Harajuku Taproom 

4410 Sepulveda Blvd, Culver City, CA 90230

Shochu Campaign

Kick-off Event



The location where you can enjoy Japanese Craft Spirits

You can check restaurants, bars and supermarkets to taste of Shochu or Awamori including cocktail from your local.


What is Shochu and Awamori?

What is Shochu?
1) The main ingredients

Shochu can be made from sweet potato, barley, rice, buckwheat, and sugar cane. Because each of these base ingredients brings its own unique flavor to the final product, Shochu comes in a wide variety of flavors and overtones. 

2) Manufacturing Process

Shochu is distilled liquor, similar to brandy and vodka. Typically shochu contains 20%-45% alcohol by volume, which is weaker than whisky or standard-strength vodka but stronger than wine and sake

3) Serving Style

Shochu is enjoyed in more variety of ways than Sake. Because of Shochu's higher alcohol content, it can be served straight, on the rocks, mixed with soda or water of different temperatures and also used as a great cocktail base.

What is Awamori?
1) The main ingredients

Awamori is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice. 

2) Manufacturing Process

Awamori is not a direct product of brewing (like sake) but of distillation (like shōchū). Awamori produced in Japan can easily be between 25-43% of alcohol. However, the percentage can vary from one brand to the next. 

3) Serving Style

The most popular way to drink Awamori is with water and ice. When served in a restaurant in Okinawa, it will nearly always be accompanied by a container of ice and carafe of water. Awamori can also be drunk straight, on the rocks, and in cocktails. .


History of Shochu and Awamori is longer than 500 years.

Past Events

Let us know what you think about the event!

Please answer the questionnaire and send to info@jpp-usa.com.



Supported by


Adentope Inc

 Japan Product Promotion

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