kicchohozan
Kiccho Hozan, the black koji version, is very popular in NYC among shochu aficionados thanks to the influence of Aya Otaka, the bartender-owner of Shochu + Tapas Aya, who always recommended Kiccho to her customers when she was holding court at the late, great Shochu Bar Hatchan. Read More...
salad_2
One night only, Chef Ian Alvarez of Bara Restaurant will partner with Gohan Society & Kampai to present a 5 course summer tasting menu with shochu pairing. Read More...
lengue inside
Walking to the izakaya past Notre Dame and other sites, things seemed sketchy. I walked along narrow old cobblestone streets full of flashy restaurants with hawkers outside trying to draw in thirsty & hungry tourists. I stayed my course, and nearly grimaced as I turned the corner onto Rue de la Parcheminerie, expecting more of the same. I exhaled deeply as I saw an empty alley with a single shop, which at first glance (thanks to the wine bottles in the window), I walked past thinking it was a cave-a-manger (French wine bar). Turning back, I found myself in front of the izakaya. With a single sign in hiragana, it was easy to miss. Read More...
maou2
I’m beginning my exploration of “The Thee M’s” with Maou. For those unfamiliar, the 3 M’s are the 3 most famous shochu brands in Japan. They are, Maou, Mori Izo, and Muraou, and I’m going to tackle them in this order. Read More...
hoppy 2
How do you describe Hoppy? The straightforward, technical way, is an ultra-low proof (<1% ABV) malt liquor from Japan. But that doesn't come close to what Hoppy really is. Read More...
kumagawa
At the event, held in March 2015, buyers from the US, UK, Israel, China, South Korea, Thailand, and Cambodia met with sake and shochu producers from around Kumamoto. We toured Hitoyoshi, the center of the rice shochu universe. Hitoyoshi is nestled in the valley of the Kuma River, which has been voted the best river in Japan every year for years. Read More...

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