Posts tagged with "Tsukushi Shiro"

IMG_9095
95% of Nishi Yoshida's production is barley shochu. They also make small runs of some niche products such as chestnut and carrot, but barley predominates. In the past they made sweet potato and rice shochu, but switched to barley in the 1980s, distilling for their own labels and for other shochu makers. Their production facility is also substantially smaller than Kitaya, producing approximately 1,200 kilo-liters per year. Read More...

JAL 005 JFK to NRT
I've decided to take a pilgrimage. This isn't easy for me since I don't speak much Japanese outside of restaurants and my “real” career is busier than ever, but I booked a trip to Japan this summer. In fact, I'm on Japan Airlines (JAL) flight #5 from JFK to Tokyo Narita as I write this. Planning this trip has been so daunting, I've only been able to tweet about it. I realized on my way to the airport that many of my friends didn't even realize I was going. A text from our graphic designer read, “Hey man, plans today?” I replied, “Heading to Japan.” He replied, “Hot damn. When you back?” Read More...

tsukushi shiro
Tsukushi Shiro is one of four premium mugi shochus now being imported to the U.S. from Nishyoshida Shuzo. Tsukushi Shiro is also the most smooth, mellow, and easy drinking of the four thanks in no part to the low pressure distillation that sets it apart from its counterparts. All are made with black koji and local barley, but only Tsukushi Shiro is made using modern pressurized distillation techniques. Read More...

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