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Shochu Pros Shochu’sday #38: Awamori Brings the Funk

February 9, 2021 @ 8:00 pm – 9:00 pm

Stephen and Christopher talk the wide variety of flavors and aromas that can be expressed through rice distillates and we taste one of the wilder awamori brands on earth – awamori funk is a thing. Should be a fun one. As always on Christopher’s instagram.

Kanpai!

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  • « Shochu Pros Shochu’sday #37: Kokuto Shochu v. Rum!
  • Shochu Pros Shochu’sday #39: Origins of Japanese Whisk(e)y »

Tagged With: Awamori

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Retweet on TwitterKANPAI.US Retweeted
RareBooks37996C. Caldwell 🌞🌜⛈@RareBooks37996·
28 Feb

-Industries of Japan-(1889) trans. from J.J. Rein's 1881-86 report in German.

"One kind of Shochu, made in Kiushiu, and particularly in Satsuma, bears the name of Awamori."

#shochu #awamori #Okinawa #Ryukyu #Satsuma #distillation #fermentation #koji #JapaneseSpirits #kanpai

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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

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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.

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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.

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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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