Posts tagged with "review"

kikaijima
Kikaijima is a small island just north of Okinawa. This is as close as you can get to Awamori country without making Awamori. As such, Kikaijima Kurochu, or "Kikai Island Black Kiss" is an aged black sugar, black koji shochu with all of the rich characteristics you'd expect from the southern islands. 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...

oaked imo
Until I tasted Kou-Itten (Kohitten on the box) I thought I understood the range of shochu flavors and impressions. Nothing like trying a different style for the first time to turn your entire impressions of the spirit on its head. Koiden is an imo shochu aged in oak barrels a minimum of 500 days. Read More...

beniotome
Beniotome claims to be the only spirit in the world distilled from sesame seeds. This is probably true, because, of course, sesame seeds don't hold a lot of sugar. Fortunately for us, the seeds are not the primary distillate - barley and rice in the mash provide the sugars (and alcohol) while the roasted sesame seeds provide a completely unique drinking experience. Read More...

fishermans collection awamori
In honor of Chinese New Year we present you with a Taiwan Import Market Awamori not available in the U.S. Don't let the campy bottle art fool you. This is a very nice, easy to drink, and richly flavorful Awamori. Read More...

Senman
Yoroshiku Senman Arubeshi (aka, Hakkaisan Sannen Chozo) is a moromi shochu produced by Hakkaisan, one of the most popular sake brands in the U.S. This particular shochu is distilled from raw sake mash (moromi). The only difference between this shochu and one of Hakkaisan’s famous sakes is that it’s distilled instead of brewed. Read More...

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