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Each year the Gohan Society hosts the Aki Matsuri, an autumn festival designed to bring Japanese food and culture together with New York food and culture. This year, on Thursday, October 4th, at the Brooklyn Brewery in Williamsburg, Aki Matsuri 2012 included food samples from 11 restaurants ranging from New American to traditional Japanese. Read More...
satsumabar
This bar is sandwiched between a coffee stand and a soba shop. The cluster of tables in front of the bar are meant to be shared by customers from all three establishments. When we arrived, about 11:30 or noon on a weekday, we were quickly left as the only customers in the Shinkansen waiting area - most travelers, of course, leave the station upon arrival. Not us. We stood in awe of the 250 brands of Kagoshima-made shochu that awaited us at the unexpected Satsuma Bar. Read More...
ikkomon
This classicly distilled sweet potato shochu is made with sweet potato koji, a claim that very few other shochus can make. Rather than growing the koji (rice mold) on steamed rice, Ikkomon's koji was grown on steamed sweet potatoes. This not only make the product 100% sweet potato, but also gives a unique scent and flavor profile uncommon among other imo shochus. Read More...
joyofsake
Joy of Sake happens 3 times a year worldwide. We're fortunate enough to have it here in NYC once a year. Last night (Thursday, September 20th) from 6-9pm more than 1,000 people gathered to try 359 different sakes and small dishes from 14 different restaurants. Read More...
gnskuro
Like most "kuro koji" versions of white (shiro) koji shochus, the black koji really opens up the flavor profile. While Ginza No Suzume, which we haven't yet profiled, has a nice light neutral mugi flavor, this Ginza Kuro is much bigger. A dirty, earthy, fatty nose opens up the promise of a large taste and unexpectedly for a non-barrel aged mugi shochu it delivers. Read More...
mosaku
This is the first in a series of shochu reviews that will review products that we tried or obtained while in Japan in July on our Shochu Tour 2012. This particular bottle was a gift from my guide and translator's partner, who is from Kumamoto Prefecture and is justifiably proud of this local shochu. Read More...

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