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Shochu Pros Shochu’sday #23: Shochu Day & Blind Sample A

October 28, 2020 by Stephen Leave a Comment

Shochu Pros Shochu’sday #23: Shochu Day & Blind Sample A

October 28 @ 10:00 am – 11:00 am

Stephen and Christopher talk about the upcoming International Shochu and Awamori Day and taste Blind Sample A courtesy of Maya Aley. Tune in this week and every week at 9pm EST/6pm PST to geek out with us over shochu and awamori.

Kanpai!

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Shochu Pros Shochu’sday #22: Shochu School with Toshio Ueno

October 21, 2020 by Stephen Leave a Comment

Shochu Pros Shochu’sday #22: Shochu School with Toshio Ueno

October 21 @ 10:00 am – 11:00 am

Join Shochu Pros Shochu’sday #22 as Christopher interviews Toshio Ueno, the founder and executive instructor of the Sake School of America, which currently offers the only English-language shochu certification in the world. Toshio is a master of sake and has had a storied career in Japanese alcohols and European wine. He is a frequent competition judge.

Kanpai!

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Shochu Pros Shochu’sday #20: 3 M’s Blind

October 7, 2020 by Stephen Leave a Comment

Shochu Pros Shochu’sday #20: 3 M’s BlindPlease join us this week as we dive a little deeper in to Kagoshima. Christopher sent Stephen 3 unlabeled samples of the 3 M's - the 3 most famous sweet potato shochu brands in Japan: Maou, Mori Izo, and Murao.

Shochu Pros Shochu’sday #19: Kagoshima Prefecture

September 30, 2020 by Stephen Leave a Comment

Shochu Pros Shochu’sday #19: Kagoshima Prefecture

September 30 @ 11:00 am

This week we talk all things shochu from Kagoshima Prefecture. Stephen and Christopher geek out over Amami kokuto shochu and Satsuma sweet potato shochu. Two amazing styles from Kagoshima. Tune in or watch later on Christopher’s InstagramTV.

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Shochu Pros Shochu’sday #18: Jamie Graves of Skurnik Wines

September 23, 2020 by Stephen Leave a Comment

Shochu Pros Shochu’sday #18: Jamie Graves of Skurnik WinesChristopher Pellegrini will interview Jamie Graves, the Japanese Portfolio Manage at the legendary Skurnik Wines & Spirits in New York City.

Tagged With: jamie graves, miyazaki shochu, skurnik wines

Shochu Pros Shochu’sday #17: All Things Miyazaki

September 16, 2020 by Stephen Leave a Comment

Shochu Pros Shochu’sday #17: All Things Miyazaki

September 16 @ 10:00 am – 11:00 am

Stephen and Christopher visited Miyazaki Prefecture on Shochu’sday #6 back in July. This week they wax nostalgic about all of the great shochu made in the area as well as discuss all of the other amazing things to do and see in the most remote of the prefectures in Kyushu.

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Tagged With: shochu pros, shochusday

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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

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 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.

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.

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 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.

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