Posts tagged with "barley"

mizu.shochu
Mizunomai (Mizu for short) is a high proof barley shochu that was developed for the global market. Extensive taste testing with customers and bartenders throughout Japan, the US, and other Asian countries yielded this blend as the most popular all without compromising the artisinal qualities that make this class of spirits so unique. 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...

kougin
"Made with pure water long loved by the fireflies." This is the statement Kougin No Sasayaki uses to try to draw you in. For me it evokes a riverside on a summer evening with fireflies flitting about as children chase them and adults clean up after the picnic. Hard to imagine shochu at a picnic, but I suppose on the banks of the Bansho River in Kyushu (where 90% of shochu is made and consumed), that's exactly what you'd find. Read More...

migaki
The first thing you notice about Window's Migaki and its sister shochu Window's Mugiichi is the "window" of the bottle with artwork by artist Ichiro Tsuruta. Our photo doesn't really do this artwork justice (her face isn't crooked). Don't let the pretty packaging fool you (with many wines the artistry of the label is directly inversely related to the quality of the product inside). Window's Migaki is a barrel aged barley shochu (Mugiichi is this same shochu unaged) of the highest quality. Read More...

gnskuro
Like most "kuro koji" versions of white (shiro) koji shochus, the black koji really opens up the flavor profile. While Ginza No Suzume, which we haven't yet profiled, has a nice light neutral mugi flavor, this Ginza Kuro is much bigger. A dirty, earthy, fatty nose opens up the promise of a large taste and unexpectedly for a non-barrel aged mugi shochu it delivers. Read More...

IMG_9095
95% of Nishi Yoshida's production is barley shochu. They also make small runs of some niche products such as chestnut and carrot, but barley predominates. In the past they made sweet potato and rice shochu, but switched to barley in the 1980s, distilling for their own labels and for other shochu makers. Their production facility is also substantially smaller than Kitaya, producing approximately 1,200 kilo-liters per year. Read More...

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