Shochu Misc....

I've never missed a flight before in my life, but this time was different. Not only did I miss my return flight from Tokyo to NYC, but I woke up after my flight had left. That's what I get for having an izakaya crawl the night before a 6:50am departure. Missing a flight is never a good thing, but hoping to make the most of it I had one more night in Tokyo, which many would agree is the top culinary city in the world. Read More...

The English language has hundreds of words to describe colors. Japanese has just a few. Contrarily, Japanese has hundreds of words to describe taste or aromas while English has relatively few. This reflects a profound cultural difference in which senses dominate the human experience. Westerners tend to concentrate very much on visual stimuli and rely less on aroma and taste in making decisions. On the contrary, Japanese culture is essentially obsessed with the aromas, tastes, and textures of food. Read More...

Shochu Tuesdays have a new home at SakaMai. If you've been following the site for a while, you know that these started at Izakaya Ten back in 2008 when I first discovered shochu. The experience stuck with me and corrupted me in ways I didn't expect. Read More...

A few random questions I'm often asked. Read More...

As I've delved deeper into the world of shochu, I've become increasingly interested in pairing shochu with foods. I first became aware of the differences when I began drinking sweet potato shochu with roasted meats and rice shochu with seafood. The shochu enhanced the food's flavors and the oils in the foods changed the character of the shochu. Over time I've found that some foods pair amazingly well with shochu while others are a complete miss. Read More...

Let me preface this by saying I've never operated a cash register and I've never worked in the food service industry a day in my life. But that didn't stop the fine folks at SakaMai (157 Ludlow Street, NYC) from opening up their Pour Bar for me to host their first Shochu Tuesday Happy Hour last night, April 30th from 6-8pm. Read More...

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