Shochu...

satsuma hozan
Satsuma Hozan is the white koji sweet potato shochu from Nishi Shuzo, which also makes such premium products as Tomi No Hozan, Kiccho Hozan, and the ultra-premium Tenshi No Yuwaku. Besides these year round products, Nishi Shuzo also produces a line of seasonal limited edition sweet potato shochus including Ayamurasaki, Beniazuma, and Shiroyukata. Read More...

kappa
Apologies for the late notice, but SakaMai in the Lower East Side of Manhattan is having an evening with the president of Kyoya Distillery on Saturday, March 16th from 6pm to close. Mr. Watanabe will be sharing 4 products from his Miyazaki distillery. Read More...

flavoredshochus
Several flavored shochus have entered the US market over the past several years, but these brands have taken two very different approaches to the American consumer. Read More...

unkai
Buckwheat, or soba shochu, is not particularly common in Japan and even less so in the US with only three available currently. Unkai is the most affordable of these and at just around $15 a bottle retail in New York City it is one of the most affordable honkaku (authentic) shochus available anywhere. Don't let the low price tag fool you. Unkai is an interesting, flavorful, and enjoyable shochu. Read More...

Tenshi No Yuwaku
There's no better Valentine's Day shochu available in the U.S. than Tenshi No Yuwaku, which is translated as angel's temptation. This is a play on the idea of the angel's share, the part of a barrel aged spirit that evaporates "to heaven" ... In this case, the spirit is so good even the angel's are tempted. The Botticelli cupid on the label only makes it more sweet in its appeal to our romantic side. Read More...

kougin
"Made with pure water long loved by the fireflies." This is the statement Kougin No Sasayaki uses to try to draw you in. For me it evokes a riverside on a summer evening with fireflies flitting about as children chase them and adults clean up after the picnic. Hard to imagine shochu at a picnic, but I suppose on the banks of the Bansho River in Kyushu (where 90% of shochu is made and consumed), that's exactly what you'd find. Read More...

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