World Shochu & Awamori Day

每年的11月1日都是「燒酎和泡盛日」，為慶祝今年的燒酎和泡盛日，Shochu & Awamori Promotion Group將會舉行不同的活動，包括會在11月1日晚上在中環的Yurakucho舉行「SHOCHU & AWAMORI COCKTAIL Party」！

今次活動中會請不同的Guest Bartender，分別有來至 Argo Bar的Evan、Bar Leone的Wing、Tatler Hong Kong的Gavin、The Old Man Hong Kong 的Joshua和 Yurakucho的Gagan。另外，亦來至Tenju的DJ Frankie和KAZZ～ 客人可以在超有氣氛的環境下享受各種使用了福岡、熊本、宮崎、鹿兒島 和沖繩的燒酎・泡盛製作而成的雞尾酒和Highball！

同我哋一齊係11月1日慶祝燒酎泡盛日啦！！

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SHOCHU & AWAMORI COCKTAIL Party

日期時間：2023年11月1日 18:00-23:00

地點：Yurakucho

地址：中環雲咸街43-55號余悅禮行地舖

電話：2263 0668

📖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。

Every year on 1st November is celebrated as "Shochu and Awamori Day." To commemorate this year's Shochu and Awamori Day, the Shochu & Awamori Promotion Group will host various events, including the "SHOCHU & AWAMORI COCKTAIL Party" in Yurakucho, Central, on the evening of 1st November.

This event will feature different guest bartenders, including Evan from Argo Bar, Wing from Bar Leone, Gavin from Tatler Hong Kong, Joshua from The Old Man Hong Kong, and Gagan from Yurakucho. Additionally, DJ Frankie and KAZZ from Tenju will be there. Guests can relish cocktails and highballs crafted with Shochu and Awamori from Fukuoka, Kumamoto, Miyazaki, Kagoshima, and Okinawa in a vibrant atmosphere.

Let's celebrate Shochu and Awamori Day together on 1st November!

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SHOCHU & AWAMORI COCKTAIL Party

Date and Time: 1st November 2023, 18:00-23:00

Location: Yurakucho

Address: G/F, Yu Yuet Lai Building, 43-55 Wyndham Street, Central

Phone: 2263 0668

📖 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.