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Shochu Pros Shochu’sday #28: Guest Maya Aley & State of the Industry for 2021

December 1, 2020 by Stephen Leave a Comment

Shochu Pros Shochu’sday #28: Guest Maya Aley & State of the Industry for 2021Maya and Christopher will reflect on 2020 and discuss the year ahead both domestically and internationally for the shochu industry.

Tagged With: maya aley, roku

Shochu Pros Shochu’sday #27: Yamatozakura Tour

November 24, 2020 by Stephen Leave a Comment

Shochu Pros Shochu’sday #27: Yamatozakura TourYamatozakura Distillery makes only sweet potato shochu and all of it by hand.

SHOCHU PROS SHOCHU’SDAY #26: POTTER MIKE MARTINO

November 18, 2020 by Stephen Leave a Comment

SHOCHU PROS SHOCHU’SDAY #26: POTTER MIKE MARTINOThis week we have special guest Mike Martino, a potter in Karatsu, Saga Prefecture.

Tagged With: karatsu pots, Karatsuware

Shochu Pros Shochu’sday #25: ceramics, glassware, and Blind Sample C

November 11, 2020 by Stephen Leave a Comment

Shochu Pros Shochu’sday #25: ceramics, glassware, and Blind Sample CJoin Stephen and Christopher as they talk shochu ceramic drinking vessels and taste blind sample C from Kagoshima.

Tagged With: shochu pros, shochusday

Tasting Notes: Nankai

November 10, 2020 by Stephen Leave a Comment

Tasting Notes: NankaiAt 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.

Filed Under: Shochu, Shochu Reviews Tagged With: kokuto shochu, nankai

Shochu Pros Shochu’sday #24: Shochu Day Recap & Blind Sample B

November 4, 2020 by Stephen Leave a Comment

Shochu Pros Shochu’sday #24: Shochu Day Recap & Blind Sample B

November 4 @ 10:00 am – 11:00 am

Join Christopher and Stephen as they discuss the highly modified Shochu Day events in Japan and taste through Blind Sample B from friend of the show and Kanpai contributor Maya Aley. As always on Christopher’s Instagram!

Kanpai!

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Tagged With: shochu day

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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.

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: 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.

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.

Mizu Lemongrass Shochu

Mizu Lemongrass Shochu may not be an authentic honkaku shochu due to the use of lemongrass, but this is a case where a beautiful spirit breaks the rules.

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