Shochu & Awamori Promotion Month

為慶祝11月1日的「燒酎・泡盛日」，Shochu & Awamori Promotion Group將在11月期間在香港舉辦「Shochu & Awamori Promotion Month」活動，期間將會有超過30間餐廳和酒吧在11月內提供使用了燒酎和泡盛的飲品！

今次參加的餐廳和酒吧都有設計了不同的特別MENU，除了有加水加冰等常見的燒酎・泡盛飲法之外，亦有些餐廳和酒吧設計了一些特色的雞尾酒。

瀏覽以下網站，看看參加餐廳和酒吧的資料和他們提供的燒酎・泡盛吧！

https://www.okinawapref.com.hk/shochu-awamori-promotion-month

燒酎・泡盛小知識

燒酎是一種以不同原料（主要是蕃薯、小麥、米、黑糖、蕎麥）和麴製成的蒸餾酒，主要在日本九州地區生產；而泡盛是源於沖繩的一種蒸餾酒，以黑米麴和秈米製成。無論燒酎還是泡盛都是歷史悠久的日本酒，已有超過500年的歷史。它們可以以各種溫度享用，並能與許多食材搭配，適合在餐前、餐中或餐後享用。每年的11月1日被指定為「燒酎和泡盛日」，釀酒的準備工作通常從8月至9月開始，所以新的燒酎和泡盛通常在這個日期左右上市。

To celebrate "Shochu & Awamori Day" on November 1st, the Shochu & Awamori Promotion Group will organise the "Shochu & Awamori Promotion Month" in Hong Kong throughout November. During this month, over 30 restaurants and bars will be offering drinks made with Shochu and Awamori.

The participating restaurants and bars have crafted special menus, featuring not only traditional Shochu and Awamori serve styles like on the rocks, with water or with soda but also some unique cocktails.

Visit the following website to explore information about the participating restaurants and bars and their Shochu & Awamori offerings:

https://www.okinawapref.com.hk/shochu-awamori-promotion-month

About Shochu & Awamori

Shochu is a distilled liquor mainly made from various ingredients (mostly potatoes, wheat, rice, brown sugar, soba) and koji malt produced mainly in the Kyushu region. Awamori is a distilled liquor originating from Okinawa, made from black koji mold and indica rice. Both shochu and awamori are genuine Japanese liquors that have been produced for over 500 years. They can be served at various temperatures and pair well with many ingredients, enjoyable before, during or after a meal. 1st November is designated as "Shochu and Awamori Day", and the brewing preparations begin in August-September, so new Shochu and Awamori of that year becomes available around this date.