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Shochu Pros Shochu’sday #16: Paul Nakayama of Nankai Shochu

September 9 @ 10:00 am – 11:00 am

Chrstopher talks with co-founder of Nankai Shochu, Paul Nakayama, about their journey from discovery to market. Should be very interesting to hear how an LA IT professional became a shochu brand owner! Nankai is a kokuto shochu from the Amami Islands.

If you miss it you can always watch it afterward on Christopher’s InstagramTV.

Kanpai!

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  • « Shochu Pros Shochu’sday #15: What is kokuto sugar?
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Retweet on TwitterawamoriXshochu Retweeted
ChrisPellegriniChristopher Pellegrini@ChrisPellegrini·
13 Aug

My #awamori of the day is Kamimura’s ‘Shurei,’ a 30% ABV expression that reveals a soft milky note when served mizuwari. To the right of the brand name it says ‘hojun roman’ which sorta indicates mellowness, but I think it may depend on service style. Kari-! @regista_NAGAOKA

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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

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.

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: 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: 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!

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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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