iichiko Shochu Takes Over the U.S. for Shochu Month in November

Sixteen bars across New York, Los Angeles, San Francisco, San Diego and Dallas will introduce consumers to the world of shochu through their signature iichiko cocktails

New York, NY (November 3, 2026) – iichiko Shochu, Japan’s leading shochu brand, is celebrating Shochu Month with some of the most acclaimed cocktail bars in the country. From Sunday, November 1 through Monday, November 30, 2026, 16 partner bars are spotlighting their own signature iichiko cocktails, with special offerings at select venues, inviting guests to discover shochu through each bar’s distinct creative lens.

In Japan, November 1 is Honkaku Shochu & Awamori Day, a celebration established in 1987 that coincides with the season’s first releases from distillers. iichiko Shochu Month brings that tradition stateside as shochu moves beyond Japanese restaurants and onto cocktail menus across the U.S., inviting drinkers to discover premium barley shochu through some of America’s most inventive bar programs.

“Shochu is still new to many American consumers, and we believe cocktails are one of the best ways to introduce its unique character and versatility,” said Kensuke Oka, General Manager of iichiko USA. “We are grateful to the talented bartenders who have embraced iichiko and created their own unique cocktails. Through Shochu Month, we hope more consumers will discover shochu, enjoy these wonderful cocktails, and visit the bars that bring them to life.”

Founded in 1979 in Oita Prefecture on Japan’s Kyushu Island, iichiko has long set the standard for shochu and is now one of Japan’s largest shochu brands and among the most widely distributed in the U.S. Each expression is crafted from two-row pearled barley, proprietary barley koji, yeast and soft spring water filtered through volcanic rock, then distilled once for natural depth and savory umami. The award-winning range works as both a base spirit and a modifier, including the Silhouette, the 25% ABV flagship; Saiten, a bold 43% ABV expression made for cocktails; and Shinwa, a softer, floral 43% ABV expression with notes of pineapple, white peach and coconut.

Throughout November, guests can experience iichiko cocktails and dedicated specials–which will vary by venue–at the following bars:

• Angel’s Share (New York, NY): The 1993 pioneer of Japanese bartending in New York, now ranked No. 31 on North America’s 50 Best Bars 2026, will serve the Painted Paradise, a clarified blend of fig leaf-infused iichiko, honeydew, pandan milk, jasmine and lemon.

• Bar Goto (New York, NY): A pioneer of New York’s Japanese cocktail scene, this acclaimed Lower East Side bar will feature the Koji-San, a thoughtful blend of iichiko Saiten, mezcal, lime, celery, and a dashi salt rim for a savory riff on a margarita.

• Bar Goto Niban (Brooklyn, NY): Bar Goto’s Park Slope sister, a Tales of the Cocktail finalist for Best New American Cocktail Bar, will also serve the Koji-San.

• Bar Iris (San Francisco, CA): This sleek Japanese cocktail lounge in Russian Hill is the sister bar to the Michelin-starred restaurant Nisei. Its signature serve for the month, the Ninjin Sour, pairs iichiko Shinwa with Nikka gin, Cocchi Americano, Becherovka and carrot kosho, for a one-of-a-kind iichiko recipe.

• Bar Kamon (San Diego, CA): A hidden speakeasy behind a secret door in an East Village bakery, Bar Kamon blends traditional Japanese bartending with modern technique in a space inspired by 1920s Japan. The team will pour the Yame Matcha–a genmaicha milk punch built on iichiko Saiten and topped with matcha foam–and also offer a $15 Japanese Boilermaker special, including a shot of iichiko Saiten.

• L'Americana (New York, NY): From the team behind Martiny’s, this Gramercy bar and bistro takes an Italian approach to food and drink, filtered through a Japanese lens. For Shochu Month, it will serve the Koji de Dolce, featuring hibiscus-infused iichiko Shinwa, Amaro Santoni, Nocello, white cacao and lime.

• Love Thy Neighbor (New York, NY): One of the West Village’s buzziest openings of 2026, this bar & dining concept built on the ethos of no straight lines serves a cocktail menu built on Japanese bartending precision, from clarification to carbonation. The Genmai Sazerac will be part of the month-long celebration, featuring genmai-infused iichiko Saiten, clarified mango puree, absinthe and bitters for a wildly modern take on the classic.

• Martiny’s (New York, NY): Set in a restored 1800s carriage house in Gramercy, this three-level Japanese cocktail bar won Best New U.S. Cocktail Bar at the 2023 Spirited Awards. It ranks No. 23 on North America’s 50 Best Bars 2026 and is one of four New York bars on The World’s 50 Best Bars 2026. Its Maia cocktail combines iichiko Saiten with fresh pineapple, yuzu and basil.

• Midnight Blue (New York, NY): The third Gramercy concept from the Martiny’s team, this intimate jazz bar pairs nightly live jazz with Japanese-inspired cocktails. Guests can enjoy the Loyal Salted Lemon Sour, made with iichiko Silhouette, Meyer lemon, honey, soda and salt.

• No Smoking Bar (Los Angeles, CA): This tongue-in-cheek Mid-City dive pairs a laid-back patio with weekend DJs spinning lo-fi music, while the team serves playful cocktails like highballs on tap, frozen ube coladas and coffee-spiked negronis. For Shochu Month, it will pour the Hanami Highball, made with iichiko Shinwa, cherry blossom and shiso cordial, tart cherry juice, lemon and soda, garnished with a lemon wheel.

• NR (New York, NY): Located in the Upper East Side, this cocktail bar and ramen shop is the brainchild of Shigefumi Kabashima (who opened ROKC in Harlem in 2016). NR is modeled on the eateries of Japan’s Meiji-era port towns and offers more than 40 classic and signature cocktails highlighting Asian spirits. For iichiko Shochu month, the team will celebrate Japanese flavors with the Hoji Negroni.

• Stone & Soil (New York, NY): Opened in February 2026 inside the Park South Hotel, this minimalist bar brings Japanese bartending rigor and a low-waste ethos to the cocktail menu, led by a Beverage Director Hiro Akutsu (previously Bar MOGA and Tokyo’s Bar Trench) and Creative Director and Partner, Rio Azmee (previously Bar MOGA and Morimoto). Its iichiko lineup includes the Berry Pop Tart (iichiko Saiten, sherry, crème de noyaux, Fernet-Branca and a berry-basil shrub), the Ko-ji Blanc (iichiko Shinwa, dry vermouth, Moscato and St-Germain) and an iichiko Lemon Sour.

• Tei-an (Dallas, TX): Celebrated as one of the finest Japanese restaurants in Dallas, this Arts District soba house has introduced diners to traditional Japanese cuisine since 2008. For the month-long celebration, guests can try the Yaki Imo OF, a milk-washed iichiko Saiten cocktail with baked sweet potato, Assam tea, Frangelico and lemon, served on the rocks with smoked salt.

• The Expat (New York, NY): A gastropub that specializes in craft cocktails and Asian-inspired dishes. It will serve three iichiko cocktails at a discounted price throughout the month: a Yuzu Martini with iichiko Shinwa, the Wok This Way with iichiko Saiten served in a takeout box, and the Zen Toddy with hojicha-infused iichiko Saiten.

• Thunderbolt (Los Angeles, CA): Ranked No. 24 on North America’s 50 Best Bars 2025 and No. 8 in 2024, this Historic Filipinotown bar also won the Ketel One Sustainable Bar Award 2025. Its Fu Gwaa Falsetto mixes iichiko Saiten with bitter melon syrup, Oaxacan rum, Manzanilla sherry, lemon and Suze over pebble ice, dusted with li hing mui powder.

• Yawning Cobra (New York, NY): This moody, subterranean cocktail lounge on the Bowery has quickly built a following for its Japanese-inspired elegance. To celebrate iichiko Shochu Month, the team will serve the Yoi Matsuri (squid butter-infused iichiko Saiten, lemon, beni shoga shrub and charred soy) and the Crimson Core (strawberry-infused iichiko Shinwa, amaretto, lemon and egg white).

For the full lineup of participating bars and to join in on the celebration, visit @iichiko.shochu. Guests must be 21 or older. Please enjoy responsibly.

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Media Contact

Rachel Harrison Communication

About iichiko Shochu 

iichiko Shochu is the native spirit of Japan – a white spirit that’s incredibly rich in flavor, yet smooth and easy to drink with food. iichiko, pronounced EACH-ko, derives from a dialect spoken in the Oita Prefecture of Japan and translates to "it’s great." iichiko is a true expression of a pristine natural environment. iichiko is crafted in Oita Prefecture on Kyushu, Japan’s southernmost island – a region famous for its clean air, lush greenery, dense cedar forests, mountainous terrain, and geothermal springs. The brand’s portfolio includes iichiko Saiten, iichiko Silhouette, iichiko Special, iichiko Seirin and iichiko Shinwa.