In Manhattan on Sunday, February 12th nearly 300 people were treated to a taste of shochu from the hands of shochu producers visiting from Japan. Dinner guests at Inakaya, Robataya, and Sakagura were greeted with sixteen shochu producers sampling their products.
At Inakaya the producers were situated around the perimeter of the high ceilinged space where we tried old favorites such as
iichiko,
Zuisen,
Jinkoo, and Kappa No Sasoimizu, but were also introduced to a new distillery – Komasa Jyozo from Kagoshima Prefecture, which now offers four new products in the U.S. Window’s Mugiichi and Window’s Migaki…
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