i10
As of this writing, Izakaya Ten, has closed its doors. The place where I discovered shochu and where I spent more nights than anywhere else over a 4 year span is no more. According to their website, "We would like to inform you that we are closing down our restaurant on Saturday, October 11th 2014. We want to thank you for sharing good times and tell you how much we have enjoyed serving you. Good Bye." Read More...
shigure
Shigure deserves far more love than its getting. It's rarely busy and always delicious. The staff is cordial, even friendly, which isn't always the case in NYC restaurants. It's out of the way for most people, because izakaya lovers are almost conditioned to spend their time in Midtown or the Village. Shigure is a bit out of the way, but it's worth the trip - over and over again. Read More...
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...

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