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Kanpai

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Izakayas

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

NYC finally has an Izakaya Brunch!

August 14, 2015 by Stephen Leave a Comment

NYC finally has an Izakaya Brunch!I've been advocating for an izakaya brunch in NYC since at least the summer of 2012 when Uminoie had a series of summer afternoon patio parties. I guess I've worn down the owners at SakaMai (157 Ludlow, LES), because they are now serving brunch 11:30-2:30 Saturday & Sunday.

Filed Under: Izakaya Reviews, Izakayas Tagged With: brunch, burger, izakaya, New York, NYC, ramen, SakaMai, soba

Izakaya in Paris

June 21, 2015 by Stephen Leave a Comment

Izakaya in ParisWalking to the izakaya past Notre Dame and other sites, things seemed sketchy. I walked along narrow old cobblestone streets full of flashy restaurants with hawkers outside trying to draw in thirsty & hungry tourists. I stayed my course, and nearly grimaced as I turned the corner onto Rue de la Parcheminerie, expecting more of the same. I exhaled deeply as I saw an empty alley with a single shop, which at first glance (thanks to the wine bottles in the window), I walked past thinking it was a cave-a-manger (French wine bar). Turning back, I found myself in front of the izakaya. With a single sign in hiragana, it was easy to miss.

Filed Under: Izakaya Reviews, Izakayas Tagged With: beer, izakaya, lengue, paris, sake, shochu, umeshu, wine

Hoppy – postwar nostalgia in a bottle

April 19, 2015 by Stephen 2 Comments

Hoppy – postwar nostalgia in a bottleHow do you describe Hoppy? The straightforward, technical way, is an ultra-low proof (<1% ABV) malt liquor from Japan. But that doesn't come close to what Hoppy really is.

Filed Under: Izakayas, Shochu Tagged With: Azasu, Hoppy, Hoppy Black, Hoppy Traditional, Japan, kokuto shochu, NYC, postwar nostalgia, shochu, soju, Wasn

End of an Era

October 20, 2014 by Stephen Leave a Comment

End of an EraAs of this writing, Izakaya Ten, has closed its doors. The place where I discovered shochu and where I spent more nights than anywhere else over a 4 year span is no more. According to their website, "We would like to inform you that we are closing down our restaurant on Saturday, October 11th 2014. We want to thank you for sharing good times and tell you how much we have enjoyed serving you. Good Bye."

Filed Under: Izakayas Tagged With: Cheslea, izakaya, Izakaya Ten, New York City, shochu

Shigure: Japanese Izakaya in TriBeCa

September 20, 2014 by Stephen 1 Comment

Shigure: Japanese Izakaya in TriBeCaShigure deserves far more love than its getting. It's rarely busy and always delicious. The staff is cordial, even friendly, which isn't always the case in NYC restaurants. It's out of the way for most people, because izakaya lovers are almost conditioned to spend their time in Midtown or the Village. Shigure is a bit out of the way, but it's worth the trip - over and over again.

Filed Under: Izakaya Reviews, Izakayas Tagged With: izakaya, kara-age, miso cod, salt koji, Shigure, Tribeca

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Retweet on TwitterawamoriXshochu Retweeted
rickHKTRick@rickHKT·
11 May

Tonight’s the night I finish off the bottle of shochu I received a little over a year ago.

Here’s to you @LymanTweets.

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Shochu Reviews

iichiko Saiten

After winning some awards on the international spirits circuit (including double-gold at the 2020 San Francisco World Spirits Competition), there's ample evidence that iichiko Saiten deserves serious consideration by bartenders everywhere.

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.

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.

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 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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