Posts tagged with "atmospheric distillation"

NakaNaka
Nakanaka is the main brand of barley shochu from the very well respected Kuroki Honten in Miyzaki, which makes a wide range of delicious shochu across two different distilleries, but under the same ownership. Their premium barley shochu, Hyakunen no Kodoku, a 40% ABV barrel aged barley shochu, is arguably the most famous barley shochu in Japan. Nakanaka takes a more straightforward approach with atmospheric distillation and 100% barley. Read More...

ShimaSenryo
Unique to the US market, Shima Senryo is a blend of white koji and black koji sweet potato shochu. While this blending style can be found more commonly in Japan, this is the only brand currently in the US that uses this unique approach. Blending has an interesting, but incompletely understood history in shochu production, but more and more distilleries are blending intentionally rather than as a way to cover up some off batches. Read More...

taiso
Taiso, a relative newcomer to the US market, packs a robust smoky, but traditional Iki Island punch which pairs well with meals. Similar to its fellow ikijochu, Yamanomori, Taiso is made with a 2:1 ratio mix of barley to rice. 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...

maou2
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. Read More...

IMG_6376
Tsukushi Kuro is one of four barley shochus available in the U.S. from Nishi Yoshida Shuzo, a premium barley shochu maker from Fukuoka. All of their U.S. products are made with barley koji, resulting in a 100% barley shcohu. Typically, barley shochus such as iichiko or Yufuin, take a light, clean approach to their shochus usually using white rice koji and low pressure distillation. Read More...

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