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Stephen

The Mystery Awamori

May 19, 2020 by Stephen Leave a Comment

The Mystery AwamoriWhen I moved to Japan one of my hopes was to start secondary aging Okinawan awamori at home. While it is nearly impossible to source these ceramic pots in the US, it is not that difficult in Japan so long as you are willing to pay. These are typically reserved for long-aged, or kusu awamori (古酒泡盛), which can run hundreds of dollars per liter especially in the traditional decorative ceramic jars, or "kame" (甕).

Filed Under: awamori, Shochu Tagged With: aging pot, Awamori, Kusu Awamori, Okinawa

Difficult Times & Good News

May 16, 2020 by Stephen Leave a Comment

Difficult Times & Good NewsThe 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.

Filed Under: books Tagged With: james beard award nominee, tuttle publishing

KANPAI.US 2.0

May 9, 2020 by Stephen Leave a Comment

KANPAI.US 2.0In 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.

Filed Under: Shochu Tagged With: Awamori, Christopher Pellegrini, kampai, kanpai, shochu, The Complete Guide to Japanese Drinks, The Shochu Handbook

The Complete Guide to Japanese Drinks!

October 9, 2019 by Stephen Leave a Comment

The Complete Guide to Japanese Drinks!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.

Filed Under: Events, Shochu Misc. Tagged With: Awamori, beer, book, book signing, book tour, cocktails, craft beer, craft spirits, japanese alcohol, japanese drinks, plume wine, sake, shochu, The Complete Guide to Japanese Drinks, umeshu, whiskey, whisky, wine

An Edo Time Capsule

April 2, 2018 by Stephen Leave a Comment

An Edo Time CapsuleI 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.

Filed Under: Shochu, Shochu Adventures, Shochu Misc. Tagged With: aging pots, distillation, distillery, edo era, gokuraku, hayashi, Hitoyoshi, kame, koji, kome shochu, Kuma Shochu, kuma-gun, Kumamoto, meiji era, rice shochu, shochu

A Gem in Greenwich Village

January 25, 2018 by Stephen Leave a Comment

A Gem in Greenwich VillageFukurou 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.

Filed Under: Izakaya Reviews, Izakayas Tagged With: beer, chicken wings, fried brie, fukurou, izakaya, New York, New York City, sake, tebasaki, wine

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ShochuTengokuKANPAI.US@ShochuTengoku·
19 Jan

This week on Shochu Pros Shochusday Live we announce the new @japandistilled podcast! As always on @ChrisPellegrini Instagram 8pm EST Tues/10am JST Weds. Kanpai! https://kanpai.us/event/shochu-pros-shochusday-35-introducing-japan-distilled-podcast/

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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

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.

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.

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 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: The SG Shochu KOME

Putting your nose in a glass of The SG Shochu Kome shows you just how complex a vacuum distilled rice shochu can be. Ginjo sake aromas from the yeast, pineapple, melon, and a faint hint of dairy-like lactic acidity are all present.

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