• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Kanpai

Find us on Facebook Find us on Twitter Find us on Instagram
  • Shochu
    • What is Shochu?
    • How to Drink Shochu
    • The Shochu Diet
    • Shochu Tasting Notes
      • Awamori
      • sweet potato shochu reviews
      • mugi (barley)
      • rice shochu reviews
      • Aromatic Shochu Reviews
  • Izakaya
    • What is an Izakaya?
    • Izakaya Cuisine
  • How to Izakaya
  • Events
  • About Us
Loading Events

« All Events

  • This event has passed.

Shochu Pros Shochu’sday #40: Talking Japanese Whisky

February 23 @ 8:00 pm – 9:00 pm

This week Stephen will interview drinks writer Brian Ashcraft. His most recent book is The Japanese Sake Bible, but his previous book is the one we are interested in. Japanese Whisky. Given the recent announcement of new Japanese whisky labeling standards, we are going to talk about how that may change the industry and what “Japanese whisky” really means.

Please note: This week we host our final Shochu Pros Shochu’sday on Instagram. 40 weekly episodes will be finished and we have decided to move this weekly show over to a new streaming platform. We will still be joining you weekly, but rebranded and in a new location. From now on the show will be recorded on Streamyard and live streamed to Facebook, YouTube, and our new website, JapanDistilled.com.

KANPAI!

Stephen's Instagram
Google Calendar
iCal Export

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Event Navigation

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

Tagged With: Japanese Whisky

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

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.

Load More...

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: 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.

Copyright © 2022 · Foodie Pro & The Genesis Framework