Discover the world of Shochu and Awamori, the traditional Japanese spirits made from sugar cane, rice, sweet potato, barley, and many other ingredients mainly produced in southern Japan, between Kyushu and Okinawa. In this masterclass, you will explore the fascinating history of the spirits with more than 500 years of tradition.

In this presentation, explore the different styles of Shochu and Awamori as well as their appellations, history, production techniques, gastronomic pairings, and cocktail recipes made by the Symbiose restaurant and cocktail bar in Bordeaux.
7 pm Paris (GMT+1) | 2 pm New York City (EST)

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Note: This masterclass is in French.