Posts tagged with "shochu"

Satsuma Hozan is the white koji sweet potato shochu from Nishi Shuzo, which also makes such premium products as Tomi No Hozan, Kiccho Hozan, and the ultra-premium Tenshi No Yuwaku. Besides these year round products, Nishi Shuzo also produces a line of seasonal limited edition sweet potato shochus including Ayamurasaki, Beniazuma, and Shiroyukata. Read More...

Apologies for the late notice, but SakaMai in the Lower East Side of Manhattan is having an evening with the president of Kyoya Distillery on Saturday, March 16th from 6pm to close. Mr. Watanabe will be sharing 4 products from his Miyazaki distillery. Read More...

Several flavored shochus have entered the US market over the past several years, but these brands have taken two very different approaches to the American consumer. Read More...

"Made with pure water long loved by the fireflies." This is the statement Kougin No Sasayaki uses to try to draw you in. For me it evokes a riverside on a summer evening with fireflies flitting about as children chase them and adults clean up after the picnic. Hard to imagine shochu at a picnic, but I suppose on the banks of the Bansho River in Kyushu (where 90% of shochu is made and consumed), that's exactly what you'd find. Read More...

Hard to explain why I haven't reviewed Kozuru Kuro sooner. Perhaps in some way I wanted to keep it secret. It's an affordable, luscious black koji imo shochu from Kagoshima. It's the basic product from Komasa Shuzo, which I visited this summer. Read More...

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...

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