Industry Trends & Insights

Ride the Shochu Wave & Shape the Future of Flavor with Low-ABV Creations We invite you to participate in The Hachi Shochu Cocktail Competition 2025 (HSCC2025) hosted by the MIZUNARA Group. As the tide turns, guests are increasingly seeking vibrant, sessionable cocktails that emphasize balance and well-being—without sacrificing sophistication. Shochu, Japan’s versatile and nuanced spirit, is emerging as the ideal canvas for the low-ABV revolution. Showcase your bartending artistry, compete for fantastic prizes, and lead the way in the low-ABV movement! The winner will enjoy an exclusive opportunity to visit Shochu distilleries, attend insightful talks by experts, and explore bars in Kagoshima. The Hachi Shochu Cocktail Competition 2025 Rules and Guidelines (Updated on 16 July, 2025) Competition Schedule*   The Hachi Shochu Cocktail Competition 2025 (HSCC2025) will be conducted  according to the following schedule:  Registration Period:  June 30th – July 31st, 2025  Shochu Master Class :   In ZOOM format  August 4th, 2025 (Monday 3-4pm)    Cocktail Recipe Submission:  On or Before August 15th, 2025  PHASE I: Social Media Posting   This Phase will conclude with a shortlist of  candidates who have met all the criteria of the  competition during this Phase.*  August 16th– 29th, 2025 PHASE II (a): Menu / Cocktail Promotion September 5th  – 30st, 2025  PHASE II (b): On Site Evaluation of Shortlisted  Candidates.   This Phase will conclude with a shortlist of  candidates who have met all the criteria of the  competition during this Phase.*  Week of Sep 22nd -26th. Specific date & time based on the judges availability, TBC with the participants GRAND FINALE: Grand Finale Competition:   Tentatively in October 2025  *Subject to change in the sole discretion of Mizunara based on the number of  participants in Hong Kong.    How to Register:  Go to  https://forms.gle/UnKkmmVgHP4DxBw67 and submit a Registration Form. CLICK agree within the registration form in the designated area to indicate that you  have read, understand and agree to these Terms and Conditions . IF YOU DO NOT CLICK AGREE FROM THE REGISTRATION FORM, YOUR ENTRY WILL NOT BE  ACCEPTED.  Registration Form must be received by 11:59:59 p.m. on July 31st, 2025.  Once approved, you will receive a confirmation email regarding your registration,  details including the Master Class arrangement, and a reminder of the guidelines for  next steps including the required social media posting. Prizes & Awards  The winner will travel to Kagoshima, Japan, for a 3-day, 2-night trip, sponsored byMIZUNARA. This includes flight tickets, accommodation.The winner will also have the option to be appointed as The Hachi Shochu Ambassador under mutually agreed commercial terms after the competition. All finalists will have the opportunity to promote the Shochu category of spirits under mutually agreed commercial terms. Organisers’ Contact Information:  MIZUNARA: The Shop, Singapore  Meng Kwan / Karin Contact Us on  WhatsApp  •  Website  •  Instagram  •  Facebook  ✎   CT Hub, 2 Kallang Avenue #11-22 Singapore 339407    MIZUNARA: The Shop, Hong Kong  Wing Cheong  +852 3619 4270   ManHin Hui +852 3705 9770  Lindy Pang     +852 3590 2104  Contact Us on  Website  •  Instagram  •  Facebook  ✎   1702, 17/F, Sun Hing Industrial Building, 46 Wong  Chuk Hang Rd, Wong Chuk  Hang, Hong Kong 

Whisky or Whiskey—within this seemingly subtle difference in spelling lies a rich tapestry of historical narratives and geographical identities within the world of distilled spirits. The debate surrounding these spellings is not merely a matter of letters; it's a reflection of diverse traditions and production styles across regions. 'Whisky,' sans the 'e,' embodies the legacy of Scotland's revered Scotch whisky, steeped in tradition and craftsmanship. On the other hand, 'whiskey,' adorned with the added 'e,' stands as a hallmark of Ireland's and America's vibrant whiskey-making traditions, each spelling carrying its own historical lineage and distinct characteristics. Let's embark on a journey to unravel the nuances and cultural significance embedded within these seemingly minor yet profoundly significant variations in spelling.

Our founder, Mr. Chandrakant Mohanty, shared insights with Gavin Yeung of Tatler regarding the burgeoning popularity of Japanese Shochu. 'Historically, Shochu was perceived as a blue-collar drink in Japan until the 1970s,' Chandrakant Mohanty, the founder of Mizunara: The Shop, a Japanese spirits distributor based in Hong Kong and Singapore, explains. 'The advent of vacuum distillation and the innovation of 100% mugi [barley] Shochu transformed the landscape, introducing lighter and more palatable varieties.' This marked the inception of the 'shochu boom,' elevating its status domestically until the early 1980s.

Recent developments in Japanese Whisky have brought about new labelling standards set by the Japan Spirits & Liqueurs Makers Association. These standards aim to clarify what constitutes Japanese whisky, addressing concerns over authenticity amid its global popularity surge. MIZUNARA, a supporter of transparency, welcomes these changes and is updating product categories accordingly.