Posts tagged with "atmospheric distillation"

omoyashuzo
Arriving under threat of rain (June is rainy season in Japan), but not typhoon conditions, the first stop in Iki was the smallest distillery in Iki, Omoya Shuzo. Just 11 shochu producers currently exist in Iki and Omoya-san is the only tezukuri (handmade) distillery left on the island. Due to the demand for the light, clean flavors and aromas of barley shochu throughout Japan, handmade production is not always possible. Read More...

satoh
In the US, Satoh Kuro is simply known as "Satoh" as none of the distillery's other product lines reach our shores. In Japan, their national premium labels are Satoh Kuro (black koji sweet potato, Satoh Shiro (white koji sweet potato), and Satoh Mugi (barley). All are delicious, but only Kuro comes Stateside. Read More...

yamanomori
Yamanomori is as old school as they come among shochus imported to the U.S. Made using the traditional atmospheric (unpressurized) pot still, black koji to impart a rich earthy undertone, little if any filtration, and the very traditional 2:1 ratio of barley to rice, Yamanomori is a taste from the past. Much richer, bolder, and more exotic than most any other barley shochu that comes to our shores, Yamanomori is unapologetically an "old man's" (oji-san) shochu. Read More...

towari
If you've tried other soba shochus, you're probably used to their lightly nutty aromas and flavors while still finding them light and easy drinking. Towari takes this in a completely different direction by using 100% soba. Most other soba shochus blend rice and even barley during the fermentation processes in order to smooth out the rich flavors of the buckwheat. Read More...

kintaro
Kintaro is a premium barley shochu from Nishiyoshia Syuzou in Fukuoka, which I was fortunate enough to visit last summer. I'd sought them out for that trip specifically because of their fantastic barley shochus, which have only recently begun appearing in the U.S. They've yet to catch on, but it's only a matter of time. Read More...

heenotori
Hee no Tori, the "Firebird", has been sitting on my shelf for almost a year. This bottle is likely the only bottle I'll ever have since it's not imported to the US and was made as an experiment by a sake brewery from a non-shochu making region of Japan. As a testament to how popular shochu has become, many sake breweries have been doing this. Read More...

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