Posts tagged with "Kagoshima"

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...

Ishizue
My trip has been much more packed with activities than I imagined and I've meet some remarkable people who I'd like to spend more time with. I'll write about my great experiences in Fukuoka soon, but I wanted to start with Kagoshima. Seikai Ishizuka, the shochu tasting contest champion, has been an amazing friend and translator to me on this trip. Yesterday we moved from Fukuoka to Kagoshima, the home of imo (sweet potato) shochu. Read More...

JAL 005 JFK to NRT
I've decided to take a pilgrimage. This isn't easy for me since I don't speak much Japanese outside of restaurants and my “real” career is busier than ever, but I booked a trip to Japan this summer. In fact, I'm on Japan Airlines (JAL) flight #5 from JFK to Tokyo Narita as I write this. Planning this trip has been so daunting, I've only been able to tweet about it. I realized on my way to the airport that many of my friends didn't even realize I was going. A text from our graphic designer read, “Hey man, plans today?” I replied, “Heading to Japan.” He replied, “Hot damn. When you back?” 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...

kannoko
Kannoko is a single distilled normal pressure mugi shochu aged in oak barrels for 3 years before bottling. The oak gives the shochu its rich golden color and its faintly whiskey flavor. This is one of those aged mugis that whiskey drinkers will find familiar. Read More...

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