Posts tagged with "shochu"

sakamai
Shochu Tuesdays have a new home at SakaMai. If you've been following the site for a while, you know that these started at Izakaya Ten back in 2008 when I first discovered shochu. The experience stuck with me and corrupted me in ways I didn't expect. 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...

A few random questions I'm often asked. Read More...

theoddcouple
As I've delved deeper into the world of shochu, I've become increasingly interested in pairing shochu with foods. I first became aware of the differences when I began drinking sweet potato shochu with roasted meats and rice shochu with seafood. The shochu enhanced the food's flavors and the oils in the foods changed the character of the shochu. Over time I've found that some foods pair amazingly well with shochu while others are a complete miss. Read More...

kawabe
If you're lucky enough to find a bottle of Kawabe in New York, grab it and enjoy. It's been consistently out of stock at every liquor store and izakaya that carries it due to unexpected demand thanks to capturing the attention of several prominent izakaya bartenders and their customers. Some bar have resorted to shipping cases from California to assure uninterrupted supply. Read More...

sakamai
Let me preface this by saying I've never operated a cash register and I've never worked in the food service industry a day in my life. But that didn't stop the fine folks at SakaMai (157 Ludlow Street, NYC) from opening up their Pour Bar for me to host their first Shochu Tuesday Happy Hour last night, April 30th from 6-8pm. Read More...

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