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Akamaoh

Sweet Potato Shochu: Akamaoh – Red Satan

June 17, 2013 by Stephen 2 Comments

Sweet Potato Shochu: Akamaoh – Red SatanThe name Akamaoh, or Red Devil, coupled with the black label over black bottle would suggest a full bodied sweet potato shochu that would give you the deep funk that Japanese often refer to as "imo kusai" (smelly sweet potatoes). However, Akamaoh, may have a devilish name for a completely different reason. It's so easy drinking, it's dangerous in a "devil made me do it way."

Filed Under: Shochu, Shochu Reviews Tagged With: aged shochu, Akamaoh, clay pot, imo, Inoue Shuzo, Inoue Syuzo, kame, Miyazaki, shiro koji, sweet potato, white koji

Mitsuwa Shochu Aisle

November 5, 2011 by Stephen Leave a Comment

Mitsuwa Shochu Aisle

Shochu Aisle at Mitsuwa

 

Vast shochu selection at Mitsuwa Marketplace in Edgewater, NJ. Easily the largest shochu selection I’ve seen outside of Japan. Really impressive selection.

What to choose?!

I came home with:

Gyokuro – a green tea shochu ($28.99)

Jinkoo – a mugi (barley) shochu from the same distiller ($28.99)

Kagemusha – an imo (sweet potato) shochu ($19.99)

Akanone Ninjin – a carrot shochu ($34.99)

Toki No Kokuin – a rice shochu ($24.99)

Enma – a mugi shochu ($29.99)

Akamaoh – an imo shochu ($24.99)

This represents just a small portion of their selection. I see many, many trips back to Mitsuwa in my future.… Read More “Mitsuwa Shochu Aisle”

Filed Under: Hit & Fun Photos, Shochu, Shochu Misc. Tagged With: Akamaoh, Akanone Ninjin, barley, carrots, Enma, green tea, Gyokuro, imo, Jinkoo, Kagemusha, kome, Mitsuwa, mugi, rice, shochu, sweet potato, Toki No Kokoin

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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.

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: 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.

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.

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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