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Kyushu 2013

Day 18: Wandering Kagoshima CIty

November 5, 2013 by Stephen 2 Comments

Day 18: Wandering Kagoshima CItyOn my previous visit to Kagoshima in the summer of 2012, I had not done any sightseeing, instead just nonstop distillery tours during the day and izakaya visits at night. I managed to go three days in Kagoshima without even seeing Sakurajima, the volcano that looms over the city from across the bay. I'd already remedied that on previous days, but decided to stroll aimlessly around the city to see what it was like.

Filed Under: Kyushu 2013, Shochu Tagged With: hamburg steak, Kagoshima, Kappa No Sasoimizu, pork katsu, Saigo Takamori

Day 17: Eruptions, Robots, and, of course, Shochu

November 4, 2013 by Stephen Leave a Comment

Day 17: Eruptions, Robots, and, of course, ShochuWith no set itinerary for the weekend, I was able to sleep in a little before Yagi-kun picked me up for the drive to the Sakurajima ferry terminal. On our drive Sakurajima was silent until it wasn't. An enormous eruption sent ash billowing skyward in a startling display of the volcano's volatility. Startling apparently only to me as Yagi-kun and his wife didn't seem at all surprised or impressed. They stopped the car for a photo nonetheless.

Filed Under: Kyushu 2013, Shochu Tagged With: Fukuoka, Kagoshima, Komasa Shuzo, Manzen Shuzo, Nakamura Shuzo, Robot Square, Yamato Zakura Shuzo

Day 16: Yachiyoden + NHK Television

November 1, 2013 by Stephen Leave a Comment

Day 16: Yachiyoden + NHK TelevisionI awoke in the traditional tatami room for an early breakfast with the Shacho-san prepared in traditional fashion by his traditional wife in his traditional home. It was pretty special. We made the short drive to his distillery where the staff was waiting to greet us. The drive up the valley to the sakagura was beautiful. The distillery itself had reopened 10 years earlier after a complete remodeling.

Filed Under: Kyushu 2013, Shochu Tagged With: atmospheric still, genatsu still, home stay, joatsu still, Kagoshima, low pressure still, Mizukikou, NHK, oden, pot still, Ritsuko Tanaka, shacho, shochu still, Tanaka Ritsuko, Tarumizu, toji, Toji Yode, Yachiyoden

Day 15: A Full Day’s Work

October 28, 2013 by Stephen 2 Comments

Day 15: A Full Day’s WorkI was up at 6am to wash the sweet potatoes – all 900 kg this time. Each basket of imo are put into a washing machine for 90 seconds. The timer will tell you how long it takes for you to load your next basket. When I first started I was hovering around 60 seconds to make the transition – get the washed imo out and put the next basket of dirty imo in. Today I managed to get this down to 45 or so seconds on average and as low as 39 seconds.

Filed Under: Kyushu 2013, Shochu Tagged With: cool rice, Ichiki, imo, koji, koji shitsu, shochu, steam rice, wash rice, Yachiyoden, Yamato Zakura

Day 14: A Smile and a Legend

October 22, 2013 by Stephen 4 Comments

Day 14: A Smile and a LegendI was up at 5am to wash 900 kg of sweet potatoes before taking an early morning train (6:42am departure) to Kirishima in northern Kagoshima. This is an area near where Kumamoto, Miyazaki, and Kagoshima meet. Not far from Hitoyoshi where I visited early in my trip or from Kirishima Shuzo in Miyazaki, this is a shochu haven.

Filed Under: Kyushu 2013, Shochu Tagged With: Kirishima, koji, kura, Manzen, Manzen Shuzo, Nakamura Shuzo, Sakagura, Sakurajima, shochu, shochu bottling

Day 13: My Office for the Next Week

October 20, 2013 by Stephen 1 Comment

Day 13: My Office for the Next WeekThe entire reason for this trip was to come learn how to make shochu. Tekkan-san, toji of Yamato Zakura Shuzo in Ichiki, Kagoshima Prefecture, was kind enough to allow me to come work under his instruction. I'd met him thanks to Komasa-san, president of Komasa Shuzo, one of the largest distilleries in Kagoshima.

Filed Under: Kyushu 2013, Shochu Tagged With: kame, moromi, shochu, Yamato Zakura

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Shochu Reviews

iichiko Kurobin

My personal favorite iichiko brand available in the US is iichiko Kurobin. Kurobin is literally translated as "black bottle," which is a pretty on the nose description of this evocative packaging. It is simply too pretty to throw away after finishing.

Shochu Reviews

iichiko silhouette

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.

Tasting Notes: Nankai

Nankai Shochu
At first whiff, Nankai smells faintly grassy, which is common in kokuto shochu owing to how kokuto sugar is made from fresh cut cane and that fresh grassiness is a sign of well made kokuto sugar. Sugar cane is, after all, a tall perennial grass. It is still pretty wild that they can capture that after fermentation and distillation.

The SG Shochu Cocktail Recipes

Bartender Shingo Gokan mixes a cocktail.
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.

Shochu Reviews

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 Label
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.

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.

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