sodo still
Using all Washington state local ingredients save koji imported from Japan and ginger from warmer climes, Mr. and Mrs. Sheehan have begun making small batch, hand-crafted barley shochu in a beautiful copper still. To save on man power and elbow grease the still is elevated on a platform above the distillery floor to make cleaning easier, letting gravity do much of the work. Read More...
omoyashuzo
Arriving under threat of rain (June is rainy season in Japan), but not typhoon conditions, the first stop in Iki was the smallest distillery in Iki, Omoya Shuzo. Just 11 shochu producers currently exist in Iki and Omoya-san is the only tezukuri (handmade) distillery left on the island. Due to the demand for the light, clean flavors and aromas of barley shochu throughout Japan, handmade production is not always possible. Read More...
satoh
In the US, Satoh Kuro is simply known as "Satoh" as none of the distillery's other product lines reach our shores. In Japan, their national premium labels are Satoh Kuro (black koji sweet potato, Satoh Shiro (white koji sweet potato), and Satoh Mugi (barley). All are delicious, but only Kuro comes Stateside. Read More...
yamanomori
Yamanomori is as old school as they come among shochus imported to the U.S. Made using the traditional atmospheric (unpressurized) pot still, black koji to impart a rich earthy undertone, little if any filtration, and the very traditional 2:1 ratio of barley to rice, Yamanomori is a taste from the past. Much richer, bolder, and more exotic than most any other barley shochu that comes to our shores, Yamanomori is unapologetically an "old man's" (oji-san) shochu. Read More...
Yuki inside
Walking past the graffitti'd walls of a recently closed latin bar, you see the sign for Yuki. The immediate surprise is the live music emanating from inside. That shouldn't be a surprise in New Orleans, but it is from an izakaya. Inside there's a tiny "stage" (end of the bar) where artists perform live music every night of the week. Read More...
daikaya
In the most unlikely of places, Daikaya sits atop an eponymous ramen shop, across the street from the city's basketball-hockey arena. Through the door marked simply "izakaya" (in English with no accompanying aki-chochin lantern) you climb a narrow staircase to a large open space. Read More...

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