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Shochu Pros Shochu’sday #39: Origins of Japanese Whisk(e)y

February 16 @ 8:00 pm – 9:00 pm

This week’s episode spins us in a different direction as our Japan Distilled podcast to drop on Monday covers the origins of Japanese whisky. In this episode we will tell a specific story from the podcast about a Japanese chemist named Jokichi Takamine who is very likely to have been the first person ever to make whisky, but he did it in Peoria, Illinois of all places.

Tune in, as almost always, to Christopher’s instagram feed.

Just a head’s up. We will be moving away from Instagram after Episode 40 as we start on a new platform.

KANPAI!

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  • « Shochu Pros Shochu’sday #38: Awamori Brings the Funk
  • Shochu Pros Shochu’sday #40: Talking Japanese Whisky »

Tagged With: jokichi takamine

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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 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.

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.

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.

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!

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.

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