Shochu Misc....

macanudo
One of the many challenges of introducing Americans to shochu is in getting them to understand what it is and how to enjoy it. Kitaya Shuzo, in cooperation with Club Macanudo, Cohiba Cigars, and the Robb Report, attempted to help with an event on Manhattan's Upper East Side on Monday, August 27th. Read More...

Rev Bar
On the map, Bar Rev looks like it's a couple side streets off a main thoroughfare. The first side street is actually a narrow sidewalk barely fit for a motorcycle, or perhaps a Japanese microcar, but certainly not a proper street. Had I not know explicitly where to turn I would have wandered aimlessly until getting hopelessly lost or giving up and going back to my hotel. Read More...

Ishizue
My trip has been much more packed with activities than I imagined and I've meet some remarkable people who I'd like to spend more time with. I'll write about my great experiences in Fukuoka soon, but I wanted to start with Kagoshima. Seikai Ishizuka, the shochu tasting contest champion, has been an amazing friend and translator to me on this trip. Yesterday we moved from Fukuoka to Kagoshima, the home of imo (sweet potato) shochu. Read More...

JAL 005 JFK to NRT
I've decided to take a pilgrimage. This isn't easy for me since I don't speak much Japanese outside of restaurants and my “real” career is busier than ever, but I booked a trip to Japan this summer. In fact, I'm on Japan Airlines (JAL) flight #5 from JFK to Tokyo Narita as I write this. Planning this trip has been so daunting, I've only been able to tweet about it. I realized on my way to the airport that many of my friends didn't even realize I was going. A text from our graphic designer read, “Hey man, plans today?” I replied, “Heading to Japan.” He replied, “Hot damn. When you back?” Read More...

Sakaya
Sakaya, which means "sake shop" in Japanese, is a small, elegantly designed shop in New York City's East Village. It's just a few minutes walk from many of the popular izakayas and ramen shops in the neighborhood. The extensive selection of sake (nihon-shu) is curated by a husband and wife team - Hiroko Furukowa & Rick Smith. Their tastes are impeccable and their weekend sake tastings are a "must try" event when in the neighborhood on a Saturday afternoon. Read More...

Kusu Awamori
Kusu, or old spirit, is an Okinawan Awamori aged at least 3 years. According to Japanese law the youngest spirit in the bottle must be at least 3 years old - Awamori producers have a long history of mixing older spirits with younger spirits as the older spirits are consumed. Read More...

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