Posts tagged with "sweet potato"

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...

kappa
What's in a name? It helps to understand the origins of Kappa No Sasoi Mizu, which is literally translated to "Kappa pump priming", but more subtly refers to the allure of the mythical Kappa, which will drown you if you come to close to the water (mizu). More subtly the Kappa is known to sometimes seduce women, which would explain this shochu most fully. Read More...

ikkomon
This classicly distilled sweet potato shochu is made with sweet potato koji, a claim that very few other shochus can make. Rather than growing the koji (rice mold) on steamed rice, Ikkomon's koji was grown on steamed sweet potatoes. This not only make the product 100% sweet potato, but also gives a unique scent and flavor profile uncommon among other imo shochus. Read More...

mosaku
This is the first in a series of shochu reviews that will review products that we tried or obtained while in Japan in July on our Shochu Tour 2012. This particular bottle was a gift from my guide and translator's partner, who is from Kumamoto Prefecture and is justifiably proud of this local shochu. Read More...

seikai maou
Obviously, as lovers of shochu and Awamori, we are enthusiastic about this entire class of spirits, not any particular brand or style. However, a strange thing happened on our recent trip to Japan. Seikai & I discovered a shochu that we both agree is far and away the most delicious shochu we've ever experienced. Among the 250+ shochu and Awamori we tried on the trip (in addition to the 120 or so available in the US), one stood out among the rest. Read More...

satsuma shiranami
It is difficult to differentiate the experience of drinking sweet potato shochu from drinking Satsuma Shiranami. This may be the definitive flavor profile for an authentic Kagoshima imo shochu. While white koji is used to mellow out the flavor, normal pressure distillation brings out everything it can from the kogane sengan sweet potatoes. Read More...

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