Posts tagged with "Nishi Yoshida"

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...

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...

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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