August 18, 2011 at 9:08am 45 notes
foodshochudrink
Source: Los Angeles Times
Shochu is becoming less of a secret in L.A.: The Japanese spirit, typically made from barley, sweet potatoes or rice, has a growing fan base in L.A. Photo: A variety of shochu bottles and the inverted ceramic bottles used for the maewari service are lined up on the counter at Yuzu. View more photos at the gallery. Credit: Ricardo DeAratanha / Los Angeles Times

Shochu is becoming less of a secret in L.A.: The Japanese spirit, typically made from barley, sweet potatoes or rice, has a growing fan base in L.A.

Photo: A variety of shochu bottles and the inverted ceramic bottles used for the maewari service are lined up on the counter at Yuzu. View more photos at the gallery. Credit: Ricardo DeAratanha / Los Angeles Times

  1. nhasach reblogged this from latimes
  2. noahsbacktothefuture reblogged this from suemomo and added:
    ^^^
  3. suemomo reblogged this from chrismejia and added:
    now that looks like a good time
  4. jacony reblogged this from latimes
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  8. charliefoxtrot reblogged this from latimes and added:
    This is what keeps me so young-looking
  9. xomy reblogged this from latimes
  10. chrismejia reblogged this from latimes and added:
    Really good stuff.
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