The Complete Guide to Japanese Drinks has been nominated for a James Beard Book Award in the category Beverage Without Recipes. This is the first book about Japanese alcohol ever nominated for a James Beard Award.
In this new and improved version of our website we are going to get lots of new shochu and awamori information up very soon with new writers including some certified shochu advisors from around the world.
Stephen Lyman has written the Complete Guide to Japanese Drinks, which was published in October by Tuttle. Find out more abou the book, where to buy it, and most importantly, where to meet Stephen to get your own signed copy as he travels Japan and North America.
I would not be exaggerating if I said there were chickens clucking in the yard with a 4x4 up on blocks, but this isn't the U.S., this is Japan, so instead there was a decrepit k-truck tucked under a tarp and a lithe cat warming itself in the sun. There was no activity, though I spied a middle aged man through a 2nd floor window of the old home. He quickly turned and disappeared from sight.
Fukurou is the first US outpost of a Japanese izakaya chain, but you'd never guess this was a corporate location from the experience. It's a tiny space with a few counter seats and tables that are almost always reserved by Japanese patrons or foodies.
Nakanaka is the main brand of barley shochu from the very well respected Kuroki Honten in Miyzaki, which makes a wide range of delicious shochu across two different distilleries, but under the same ownership. Their premium barley shochu, Hyakunen no Kodoku, a 40% ABV barrel aged barley shochu, is arguably the most famous barley shochu in Japan. Nakanaka takes a more straightforward approach with atmospheric distillation and 100% barley.