Posts tagged with "Fukuoka"

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...

day 22 sachi imo
A typhoon that had been threatening Kyushu weakened and changed course so we were left with some clouds and light rain for my last day in Ichiki. A local TV station, MBC-Kagoshima, which had profiled my visit to Komasa Shuzo last summer, found me again for a piece on my internship at Yamato Zakura. Read More...

future
With no set itinerary for the weekend, I was able to sleep in a little before Yagi-kun picked me up for the drive to the Sakurajima ferry terminal. On our drive Sakurajima was silent until it wasn't. An enormous eruption sent ash billowing skyward in a startling display of the volcano's volatility. Startling apparently only to me as Yagi-kun and his wife didn't seem at all surprised or impressed. They stopped the car for a photo nonetheless. Read More...

torisashi
After a week of almost non-stop traveling I was ready for a slow day. Since my Iki trip had been canceled, the Shochu Project had been on a Wednesday, and Munemasa Shuzo was scheduled for Friday in nearby Saga, I decided to stay in Fukuoka another day. I'd been here last summer and seen most of the touristy things with Seikai Ishizuka, so I was able to just relax. Read More...

KU izakaya
The yakitoriya was an small place with old men smoking and drinking bottles of shochu while watching American sports on a tiny TV over the bar. We sat on a tatami and tucked into lots of yakitori and a bottle of shochu. The strangest food was cod intestines in Korean red pepper sauce. Goes great with shochu once you ignore what you're eating. Read More...

RyuSui
After landing in Tokyo, I had kakiage soba (soba with fried seafood – crab and shrimp) and a draft beer. The perfect end to that long flight. After a 3 hour layover in Tokyo, I boarded a plane to Fukuoka, arriving at 9:45pm local time. Read More...

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