Sweet Potato, or imo, shochus are perhaps the most common in Japan, though they don’t receive quite as much love in the United States. Rice & barley shochus tend to be smoother and easier to drink and since there is no equivalent Americn spirit distilled with sweet potato, imo shochus tend to have stronger flavors than we’re accustomed to from a clear spirit. Read More...
I’m sure many of you are familiar with the iconic line from Bill Murray in Lost in Translation, “It’s Suntory Time” as the disenchanted movie star tries to sell Japanese whisky. For many Westerners this was our first exposure to Suntory as a brand. They sell everything from bottled water to iced tea to whiskey to vitamins to shochu. I’ve tried several of their whiskys and enjoyed all of them so I was excited when I saw their shochu available in the U.S. Read More...
This iichiko silhouette is probably the most common Japanese shochu currently available in the United States. In NYC I’ve seen it in random mom & pop liquor stores as the only shochu among a shelf of sake options. It’s most commonly available in 750ml bottles, though I’ve seen other sizes in other countries. This is a great starter shochu, which is why I’ve chosen it for my first tasting note. It was my introduction to shochu back in 2008. I’d had Korean soju before, but Japanese shochu is a strikingly different (and better) experience. Read More...
Tenson Kourin is one of the more affordable sweet potato shochus available in the U.S. At less than $20 per bottle, it's a true bargin. While many of the lower priced shochus have less flavor or complexity, Tenson Kourin does not suffer this fate. This was a product developed in 2001 specifically for the export market, though it is also sold within Japan.
This odd label includes a sketch of a Japanese man. It would be easy enough to mistake his rough, jowly visage for that of a sumo wrestler, but it is, in fact, the last samurai, Saigo Takamori. He wasn't truly the last samurai, but he was the leader of the Satsuma Rebellion, which was the last stand of the samurai class against the modern Japanese imperial army in 1877.
Mizunomai (Mizu for short) is a high proof barley shochu that was developed for the global market. Extensive taste testing with customers and bartenders throughout Japan, the US, and other Asian countries yielded this blend as the most popular all without compromising the artisinal qualities that make this class of spirits so unique.
I’m beginning my exploration of “The Thee M’s” with Maou. For those unfamiliar, the 3 M’s are the 3 most famous shochu brands in Japan. They are, Maou, Mori Izo, and Muraou, and I’m going to tackle them in this order.
Tenpai is an unexpected treat. A mugi shochu, which from previous experience we'd expect a light, neutral flavor like Yokaichi or a rich, sweetly whiskey note like Kannoko if aged in oak barrels. Tenpai defies both of those expectations.
If iichiko silhouette was not your introduction to Japanese shochu, then it was likelyYokaichi Mugi. This is another ubiquitous barley shochu, mass produced, though still in the honkaku (single distillation) style. The lovely parchment label belies the low, low price, undercutting even iichiko.
