Akanone
Distilled carrots? What will the Japanese think of next? Don't let the gimmicky notion get in the way here. This is a legit gem. Quickly becoming one of my favorite shochus. Read More...
The Red Devil
Akaoni with its striking red label on a clear frosted bottle with a silver foil topper certainly catches the eye. It is one of several mugi shochus from this distiller and from what I can gather is targeted toward a more mellow drinking experience. It doesn't disappoint. It was a hit at a recent tasting. Smooth, delicious. Read More...
IMG_0900
Landmark carries perhaps the single most impressive volume of shochu I’ve discovered in New York City. If you’re in the NYC area, it’s worth a visit. Given time, we may be able to work our way through their collection. A long, long time. Read More...
shochu diet 18
The holidays got in the way, but now I'm back on track with The Shochu Diet. Weeks 17 and 18 saw the first dips since Thanksgiving. Read More...
kannoko
Kannoko is a single distilled normal pressure mugi shochu aged in oak barrels for 3 years before bottling. The oak gives the shochu its rich golden color and its faintly whiskey flavor. This is one of those aged mugis that whiskey drinkers will find familiar. Read More...
inakaya
Inakaya is in the ground floor of the New York Times building (231 West 40th Street, just past the Muji store off 8th Ave) near Times Square in Manhattan. If that seems like an unlikely place for an izakaya, it is. This robataya is the U.S. outpost of a Roppongi izakaya of the same name. The “tourism” comes in with their presentation. Food is fussily handed to bar customers and the waitstaff via long wooden handled trays across a wide bar that is decorated with today’s fresh ingredients. Oh and the demonstration making mochi rice balls in which… Read More...

Copyright © 2017 · All Rights Reserved · Kampai!