Ichiki

Day 20: The Media Arrives

November 12, 2013 by Stephen 3 Comments

Today is another slower day at the distillery since Sunday's closure means no imo washing today. I get to sleep in until a decadent 7am before starting the day's work. Over breakfast Tekkan-san informs me that the local newspaper and government offices will be visiting to conduct an interview with me - they'd caught wind of my internship through his facebook page.

Day 19: Saruya – Monkeys in the Woods

November 11, 2013 by Stephen 2 Comments

To say that Saruya ("monkey house") is in Satsuma-Sendai is kind of like saying that Staten Island is in New York City. Technically it is, but only technically. Driving down a dark country road surrounded by thick old forest we come upon a small parking lot in front of a windowless building decorated with shochu bottles and a neon sign. This was our destination. There's not another building in sight.

Day 15: A Full Day’s Work

October 28, 2013 by Stephen 2 Comments

I was up at 6am to wash the sweet potatoes – all 900 kg this time. Each basket of imo are put into a washing machine for 90 seconds. The timer will tell you how long it takes for you to load your next basket. When I first started I was hovering around 60 seconds to make the transition – get the washed imo out and put the next basket of dirty imo in. Today I managed to get this down to 45 or so seconds on average and as low as 39 seconds.

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: 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 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.