Kanpai

Shochu Pros Shochu’sday #35: Introducing Japan Distilled Podcast!

January 19, 2021 by Stephen Leave a Comment

Join Stephen and Christopher as they introduce the Japan Distilled Podcast!

Shochu Pros Shochu’sday #34: SOJU?!

January 12, 2021 by Stephen Leave a Comment

Join us as we try a "classic" Korean soju and a new, modern style that has recently begun to appear.

Shochu Pros Shochu’sday #33: Shimazake

January 5, 2021 by Stephen Leave a Comment

Join us for our first Shochu'sday of 2021 as Christopher and Stephen geek out over shimazake, or shochu and awamori made on Japanese islands.

Shochu Pros Shochu’sday #31: XMAS Shochu

December 22, 2020 by Stephen Leave a Comment

December 22 @ 8:00 pm – 9:00 pm

Join Stephen and Christopher and they talk about what they are drinking this Christmas season and why. All the holiday joy and revelry you could hope for. As always on Christopher’s Instagram. 8pm Tues EST/10am Wed JST.

KANPAI!

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Shochu Pros Shochu’sday #30: Shochu Yeasts!

December 16, 2020 by Stephen Leave a Comment

In the 30th installment of our weekly Instagram Live, Stephen and Christopher geek out of shochu yeasts and how they affect the flavors and aromas of shochu and awamori.

Shochu Pros Shochu’sday #29: Mizu Sakura Cask

December 8, 2020 by Stephen Leave a Comment

We are excited to help Mizu Shochu announce the release of their new Mizu Sakura Cask. This is believed to be the first spirit matured in 100% Japanese cherry wood casks

This iichiko silhouette is probably the most common Japanese shochu currently available in the United States. In NYC I’ve seen it in random mom & pop liquor stores as the only shochu among a shelf of sake options. It’s most commonly available in 750ml bottles, though I’ve seen other sizes in other countries. This is a great starter shochu, which is why I’ve chosen it for my first tasting note. It was my introduction to shochu back in 2008. I’d had Korean soju before, but Japanese shochu is a strikingly different (and better) experience.

The SG Shochu Cocktail Recipes

The SG Shochu brand manager, Joshin Atone, talks with Kanpai.us about shochu's versatility and potential in the cocktail. He also shares three recipes for bartenders to try.

Tasting Notes: The SG Shochu IMO

The SG Shochu IMO is a clear invitation to create the classic imo cocktail. If you get it right, it will resonate and cascade around the world until you can't not have sweet potato shochu on your menu if you consider yourself a proper drinking establishment.

Tasting Notes: Lento Shochu

Lento is the top selling kokuto shochu in Japan, and it is available internationally as well. Try it on the rocks or with sparkling water for a refreshing taste of the Amami Islands. Kanpai!

Tasting Notes: The SG Shochu MUGI

The SG Shochu MUGI wraps several barley shochu identities into one. It's lightly barrel-aged and carries the associated sweet notes. But there's also a graininess that is revealed when the temperature of the drink drops. It's a versatile barley shochu that can be enjoyed a variety of ways.