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Awamori

Shochu FAQs

May 30, 2013 by Stephen 1 Comment

A few random questions I'm often asked.

Filed Under: Shochu, Shochu Misc. Tagged With: Awamori, FAQs, shochu, Shochu FAQ, soju

In Search of Quality

July 9, 2012 by Stephen 2 Comments

In Search of QualityI've decided to take a pilgrimage. This isn't easy for me since I don't speak much Japanese outside of restaurants and my “real” career is busier than ever, but I booked a trip to Japan this summer. In fact, I'm on Japan Airlines (JAL) flight #5 from JFK to Tokyo Narita as I write this. Planning this trip has been so daunting, I've only been able to tweet about it. I realized on my way to the airport that many of my friends didn't even realize I was going. A text from our graphic designer read, “Hey man, plans today?” I replied, “Heading to Japan.” He replied, “Hot damn. When you back?”

Filed Under: Izakayas, Shochu, Shochu Misc. Tagged With: Awamori, Fukuoka, Gokoo, Jinkoo, Jiro Dreams of Sushi, Kagoshima, Kura No Shikon, Kyushu, Miyako, Naha, Okinawa, Ryukyu Ohcho, Satsuma Shuzo, shochu, Tsukushi Shiro, Zuisen Hakuryu

Kumejima’s Kumesen

May 26, 2012 by Stephen 6 Comments

Kumejima’s KumesenKumesen was our first Awamori. We'd read about these unique Okinawan spirits and were drawn to the artfully drawn lion-god on the stout bottle. As our first, it still stands up as what we expect from the style, though we've come to learn that Awamori can be as diverse and complex as single malt scotch. There is no one flavor that captures the essence of these full bodied, traditionally distilled spirits.

Filed Under: Shochu, Shochu Reviews Tagged With: atmospheric distillation, Awamori, clay pots, Kumejima's Kumesen, Kumesen, Okinawa, Okinawa koji

Aging Your Own Awamori

May 2, 2012 by Stephen 5 Comments

Aging Your Own AwamoriKusu, or old spirit, is an Okinawan Awamori aged at least 3 years. According to Japanese law the youngest spirit in the bottle must be at least 3 years old - Awamori producers have a long history of mixing older spirits with younger spirits as the older spirits are consumed.

Filed Under: Shochu, Shochu Misc. Tagged With: Awamori, clay pot, Kuon, Kusu Awamori, Okinawa, Ryukyu Ohcho

Okinawamori!

April 23, 2012 by Stephen Leave a Comment

Okinawamori!What could be better to start out Spring than a virtual trip to Okinawa? The beautiful islands in the Pacific Ocean off the southern coast of Japan? Unfortunately for New Yorkers, since Suibi in Midtown East closed a few years back, Okinawan food is not easily available. Fortunately for New Yorkers, some Okinawa lovers have persisted and they have decided to put on an Okinawan festival.

Filed Under: Events, Izakayas, Shochu Tagged With: Awamori, Bozu, Karaoke, Okinawa, Orion Beer, Samurai Mama, Uminoie

Welcome to Okinawa

April 21, 2012 by Stephen 6 Comments

Welcome to OkinawaMost Americans have heard of Okinawa. There's been an American military base on the main island since the end of World War II. However, Okinawa as part of Japan is a relatively recent phenomenon. For centuries Okinawa was its own country, a cluster of hundreds of islands off the southern coast of Japan, stretching to within a few kilometers of the island nation of Taiwan. A rich culture with its on language, monarchy, economy, and culture. It was not and even today is not "Japanese". As a result of this long history of independence Okinawa has its own food & drink traditions. And that's what we're really interested in here at Kampai!

Filed Under: Izakayas, Shochu, Shochu Misc. Tagged With: atmospheric distillation, Awamori, bitter melon, buta kakuni, clay pots, habushu, Hana Hana, Indica rice, Karii, Kumesen, Kusu Awamori, Okinawa, Okinawa koji, Orion Beer, pit viper, pork belly, Ryukyu Ohcho, SPAM, Thai rice, tonsoku, Zuisen Hakuryu

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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 Kurobin

My personal favorite iichiko brand available in the US is iichiko Kurobin. Kurobin is literally translated as "black bottle," which is a pretty on the nose description of this evocative packaging. It is simply too pretty to throw away after finishing.

Shochu Reviews

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 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 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: 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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