Posts tagged with "aged shochu"

shochu lineup
On Monday, November 23, 2015, I had the distinct pleasure of appearing on the Japan Eats radio show with host Akiko Katayama on the Heritage Radio Network. If you're not familiar with Akiko's show, it's a beautiful exploration of Japanese food and beverage in an easily accessible format through interview with local New York chefs, restaurant owners, and experts in a variety of areas. Read More...

kicchohozan
Kiccho Hozan, the black koji version, is very popular in NYC among shochu aficionados thanks to the influence of Aya Otaka, the bartender-owner of Shochu + Tapas Aya, who always recommended Kiccho to her customers when she was holding court at the late, great Shochu Bar Hatchan. Read More...

akamaoh
Akamaoh is one of those sweet potato shochus I find occasionally and for the life of me can't figure out why it's not everywhere. Since I drink it so rarely it doesn't always jump to mind when thinking of favorites, but time and again upon returning to it I wonder why I don't drink it more often. This white koji based sweet potato shochu is aged for one year in a clay pot (kame), giving it a sweet, mellow flavor profile. Read More...

Kitaya Shuzo
Kitaya Shuzo is a nihonshu (sake) and shochu producer in Fukuoka Prefecture and the first stop on our shochu distillery tour. Seikai Ishizuka and I traveled nearly an hour south of Hakata (main station in Fukouka City) on a commuter train to reach Yame, a city of less than 40,000 people in southern Fukuoka Prefecture. There we were met by a Kitaya representative who drove us to the distillery. Read More...

onedrop
Daigano Ideki is our best guess for an English spelling of the name, which means "one drop in a big river." Finding information on this shochu is very much like one drop in a river. There's virtually nothing reliable out there. What we do know is that this barley shochu is aged in oak barrels stored in a cool dry place. Read More...

tsukushi shiro
Tsukushi Shiro is one of four premium mugi shochus now being imported to the U.S. from Nishyoshida Shuzo. Tsukushi Shiro is also the most smooth, mellow, and easy drinking of the four thanks in no part to the low pressure distillation that sets it apart from its counterparts. All are made with black koji and local barley, but only Tsukushi Shiro is made using modern pressurized distillation techniques. Read More...

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