Posts tagged with "shochu"

decibel
Let's have a virtual party! Sign up for mobli on your iphone or android and post photos or video from New Years Eve in your city. Read More...

kurogodai
Kuro Godai, with the rich, dirty flavor so prevalent in black koji sweet potato shochus, adds a dimension to this richness by opting for an unfiltered approach. Nigori (unfiltered) sakes are cloudy, white, and sweet. Nigori shochus are still clear, but have a overtly rich, buttery mouthfeel not found in filtered shochus. The only telltale sign that this is a nigori are the droplets of spirit that cling to the walls of the bottle. Read More...

migaki
The first thing you notice about Window's Migaki and its sister shochu Window's Mugiichi is the "window" of the bottle with artwork by artist Ichiro Tsuruta. Our photo doesn't really do this artwork justice (her face isn't crooked). Don't let the pretty packaging fool you (with many wines the artistry of the label is directly inversely related to the quality of the product inside). Window's Migaki is a barrel aged barley shochu (Mugiichi is this same shochu unaged) of the highest quality. Read More...

godai
This odd label includes a sketch of a Japanese man. It would be easy enough to mistake his rough, jowly visage for that of a sumo wrestler, but it is, in fact, the last samurai, Saigo Takamori. He wasn't truly the last samurai, but he was the leader of the Satsuma Rebellion, which was the last stand of the samurai class against the modern Japanese imperial army in 1877. Read More...

jidai-edited
Jidai Kurahachi, with its lovely rice paper label, is an uncompromising rice shochu, foregoing the smooth light taste that many kome shochu strive for while attempting to deliver a robust, rich taste using black koji and clay pot aging. It was worth the effort. Read More...

amamikokuto
Like other kokuto shochus, Amami lacks the distinct scents of some other styles of shochu, but a delicate scent of molasses does appear with patience. Overt molasses flavors hit the palate immediately, though this is better described as a black sugar flavor. The full richness of the black sugar is present before the sweetness invades followed by an unexpected dryness, likely thanks to the mineral rich aquifer in the Amami islands. Read More...

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