Posts tagged with "atmospheric distillation"

satsuma hozan
Satsuma Hozan is the white koji sweet potato shochu from Nishi Shuzo, which also makes such premium products as Tomi No Hozan, Kiccho Hozan, and the ultra-premium Tenshi No Yuwaku. Besides these year round products, Nishi Shuzo also produces a line of seasonal limited edition sweet potato shochus including Ayamurasaki, Beniazuma, and Shiroyukata. Read More...

kurogodai
Kuro Godai, with the rich, dirty flavor so prevalent in black koji sweet potato shochus, adds a dimension to this richness by opting for an unfiltered approach. Nigori (unfiltered) sakes are cloudy, white, and sweet. Nigori shochus are still clear, but have a overtly rich, buttery mouthfeel not found in filtered shochus. The only telltale sign that this is a nigori are the droplets of spirit that cling to the walls of the bottle. Read More...

godai
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. Read More...

seikai maou
Obviously, as lovers of shochu and Awamori, we are enthusiastic about this entire class of spirits, not any particular brand or style. However, a strange thing happened on our recent trip to Japan. Seikai & I discovered a shochu that we both agree is far and away the most delicious shochu we've ever experienced. Among the 250+ shochu and Awamori we tried on the trip (in addition to the 120 or so available in the US), one stood out among the rest. Read More...

satsuma shiranami
It is difficult to differentiate the experience of drinking sweet potato shochu from drinking Satsuma Shiranami. This may be the definitive flavor profile for an authentic Kagoshima imo shochu. While white koji is used to mellow out the flavor, normal pressure distillation brings out everything it can from the kogane sengan sweet potatoes. Read More...

Kura No Shikon label
As a black koji sweet potato shochu aged in unglazed clay pots for a minimum of 3 years, this promises to be a full bodied, richly flavored, absolutely decadent imo shochu. And does it ever deliver. Read More...

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