Japundit contributor Ampontan posted an interesting entry about the Japanese liquor shôchû a few days ago. If you don’t know much about how it’s made, it’s an interesting read. This part struck me as being just a bit too tactful, though:
There are several ways to drink shochu. We’ve already talked about chuhai, and if you can mix a gin and tonic, you can make that. Obviously, you also can drink it straight, particularly if you’re the kind of guy who likes sitting around in sweat-stained undershirts. Some people drink it on the rocks, but I can’t help you there–I was never one for that style of drinking. People say the melting ice brings out the sweetness of the drink. Another way is to mix it with warm—not boiling—water. This drink, called oyuwari is popular during the fall and winter, and I used to like it this way myself. Some people with cast iron stomachs use more shochu than water in the mix, but I downed it in about a 1-5 ratio, which is how they usually serve it in restaurants and bars. This method brings out the aroma of the beverage, if you’re interested in such things, and it also warms you up on a cold winter night.
Maybe it’s a regional thing…or a purist thing. At least around Tokyo, though, I don’t think I’ve ever seen anyone drink national-brand shochu straight. People do drink the special varieties from Kyushu straight (we have friends who ask Atsushi to bring back a bottle of this or that sometimes when he returns to Tokyo). Jinro, Kyôgetsu, and the other major brands all taste like diluted rubbing alcohol. Otherwise, people use it as a mixing base.
For anything. And I mean anything. Of course, I’m most familiar with the gay pubs I go to, where they do bottle keep for regulars. (If you don’t know Japan and are scratching your head at “bottle keep,” the way it works is, you pay between, oh, $30 and $100 for your own bottle. Your name is written on the glass or, if the bar is fancy-schmancy, on a placard that’s hung over the bottleneck. When you show up, the bottle is brought out for you and your guests. You also customarily invite the bartenders to drink with you.) The most common cold mixers people ask for are water, tonic water, green tea, oolong tea, and fruit juices. But I know guys who drink it with Calpis, or with Coke–both inexpressibly foul, in my opinion–or with a little liqueur (crème de cassis, or the Midori melon stuff, or Godiva) for flavoring. I once saw a fresh-faced young thing of about 22 or so ask for a Zima, drink a quarter of it, and ask the bar guy to fill ‘er up with shochu–like a fraternity hazing ritual, or something.
Ampontan is right that drinking it oyuwari is very restorative in the winter, especially if you put a pickled plum in the bottom. Great for warding off colds, or for forgetting the one you already have is bothering you.