In New York State, USA, restrictions on shochu sales at restaurants were eased from the end of June this year, and a business meeting was held to expand sales channels for shochu. I appealed the charm of shochu to people.
Until now, restaurants in the state of New York, USA, had to pay a high license fee to sell shochu, but the law was revised at the end of June, and shochu with an alcohol content of 24% or less is exceptionally cheap. It can now be sold for a license fee.
In an effort to expand sales channels following the deregulation of shochu sales, an industry group held a local business meeting on the 3rd. established.
Owners of restaurants in New York who participated sampled more than 20 brands of shochu and enjoyed the aroma and taste.
One of the owners said, "I'm excited to sell shochu to customers who drink sake."
Akira Koga, executive director of the Japan Sake Makers Association, which hosted the event, said, "It was well received for its natural taste and aroma, and it was very flavorful. With the relaxation of regulations, the sales market for shochu makers has expanded. I hope it will spread," he said.