• 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

brown sugar

Amami: The Journey Begins

January 25, 2018 by Chuck Malone 1 Comment

Amami: The Journey BeginsI arrived in Amami still jet lagged and confused on where to go. My phone wasn't working. I had no place to stay. No English translations to rely on. No idea which bus to catch (there are no trains in Amami).

Filed Under: Shochu, Shochu Adventures, Shochu Misc. Tagged With: Amami, amamioshima, black sugar, Black Sugar Shochu, brown sugar, Chuck Malone, habu, Jazz, kokuto shochu, Okinawa, pit viper, Ryukyu, Ryukyu Islands, shochu, Tokyo, US Navy, World War II, Yonaguni

Jougo

October 9, 2011 by Stephen 3 Comments

JougoJougo was my first introduction to “black sugar” shochu. Black sugar is a richer, darker Asian version of western brown sugar. It contains molasses and sugar cane. And it’s delicious. If you can find black sugar in your local Asian market, pick some up and experiment with it as a replacement for other sweeteners. Jougo is smooth, sweet, and rounded. It lacks the complexity of many other shochus, but it’s easy drinking. It’s not as sweet as you’d expect from something distilled from a sugar, which is probably due to the spring water added at the end of the distillation process.

Filed Under: Shochu, Shochu Reviews Tagged With: brown sugar, Jougo, kokuto, molasses, review, shochu, sugar cane

Primary Sidebar

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 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: 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.

Copyright © 2023 · Foodie Pro & The Genesis Framework