Posts tagged with "atmospheric distillation"

kumesen
Kumesen was our first Awamori. We'd read about these unique Okinawan spirits and were drawn to the artfully drawn lion-god on the stout bottle. As our first, it still stands up as what we expect from the style, though we've come to learn that Awamori can be as diverse and complex as single malt scotch. There is no one flavor that captures the essence of these full bodied, traditionally distilled spirits. Read More...

okinawa
Most Americans have heard of Okinawa. There's been an American military base on the main island since the end of World War II. However, Okinawa as part of Japan is a relatively recent phenomenon. For centuries Okinawa was its own country, a cluster of hundreds of islands off the southern coast of Japan, stretching to within a few kilometers of the island nation of Taiwan. A rich culture with its on language, monarchy, economy, and culture. It was not and even today is not "Japanese". As a result of this long history of independence Okinawa has its own food & drink traditions. And that's what we're really interested in here at Kampai! Read More...

Shiroku-no-gon
Part of what's fascinating about exploring shochu is that each distiller has their own approach to reaching flavor. The general rule is that if you want a smooth, mellow shochu you look for a shochu made with low pressure distillation and white koji. That combination is going to give you a very mellow shochu no matter what base grain is used. Conversely, a black koji and atmospheric distillation shochu is going to maximize flavors, create all sorts of complexity that many drinkers either love or hate. Where things start to get very interesting are in the middle. Read More...

Kakushigura
Oak barrel aging has become a popular process as shochu producers experiment with different aging techniques to give their shochus unique flavor profiles. Kannoko and Ginza no Suzume Kohaku have full flavored profiles thanks to this aging process and are popular mugi shochus, particularly among whiskey drinkers. Kakushigura uses this process as well, but with a slightly different approach. Read More...

Satsuma Mura
Satsuma Mura, a traditionally distilled honkaku imojochu from Kagoshima (home of the most famous imo shochus), is a mouthful of contradictions and complications. A fragrant, earthy nose as if you'd just dug a sweet potato out of the dirt and sliced it open promises a rich flavor that this shochu delivers without reservation. Read More...

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