• 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

flying fish dashi

Visit the Goto Islands at Uminoie

March 2, 2012 by Stephen 1 Comment

Visit the Goto Islands at UminoieUminoie (Umi No Ie - "um-ee-no-ee-ay") is one of my favorite izakayas in the city for the simple fact that it's hard to find, easy to miss, small, relaxed, and feels like home. Like most izakayas, it's situated on a street rather than an avenue. I'm guessing this is because it keeps the rents down since customers tend to linger for a long time. What makes Uminoie special is that there is almost no signage. I had to go here 4 or 5 times before I knew where on the block it was. I've walked past it more than once while looking for it. For the longest time I thought it was on 5th Street (it's on 3rd).

Filed Under: Hit & Fun Photos, Izakaya Reviews, Izakayas Tagged With: East Village, flying fish dashi, goto udon, Heihachiro, izakaya, Kappa No Sasoimizu, NYC Izakaya, shiso shochu, shochu, umi no ie, Uminoie

Primary Sidebar

Twitter feed is not available at the moment.

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: 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.

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 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.

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 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.

Copyright © 2026 · Foodie Pro & The Genesis Framework