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Enma

Enma Gift Pack

December 18, 2011 by Stephen 1 Comment

Enma Gift Pack

We found a surprise in a Narita International Airport (NRT) Duty Free shop – an Enma gift pack from Oimatsu Shuzo Co Ltd. Three 300 ml bottles of mugi shochu in three different varieties. The 900 ml is almost ideal for maximizing your 1 litre limit for U.S. duty free, unlike the usual 720 ml bottles. It also gives you a chance to try three very special shochus (explained below).

Enma (閻魔).  Enma is the Buddhist King of the Underworld, so naturally Enma comes in a red bottle with black characters. “The Devil” is made with mugi (barley) and white koji and then aged 3 years in whiskey barrels, giving it a golden color.… Read More “Enma Gift Pack”

Filed Under: Hit & Fun Photos, Shochu, Shochu Misc. Tagged With: barley, Enma, Joatsu Enma, Kuro Enma, kuro koji, mugi, NRT, oak barrels, shochu, 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 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 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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