Onion Shochu

Recently visited Awaji Island in Japan, where they are rightfully proud of their onion crop. One of the treats I found was a distillate made from onion, grain, and rice. It's a very subtle and savory spirit, and quite lovely with tea.
We also had a shabu shabu course at a restaurant Kokochiyo built on a broth of onion and katsuoboshi, with hamo as the protein. They were probably the best onions I've had in my life: sweet and aromatic after simmering in the broth for about an hour.