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iichiko silhouette

iichiko seirin mugi shochu

June 30, 2012 by Stephen Leave a Comment

iichiko seirin mugi shochuWhile iichiko silhouette is the first shochu we'd ever tried and remains a staple in introducing the uninitiated to the spirit, iichiko seirin is an even lighter mugi shochu made with the same distillation process, but cut to a lower 20% alcohol by volume with fresh spring water prior to bottling.

Filed Under: Shochu, Shochu Reviews Tagged With: barley, genatsu, iichiko, iichiko seirin, iichiko silhouette, low pressure distillation, mugi, Oita, review, Sanwa Shurui, shiro koji, shochu, white koji

iichiko silhouette

August 31, 2011 by Stephen 11 Comments

iichiko silhouetteThis 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.

Filed Under: Shochu, Shochu Reviews Tagged With: barley, iichiko silhouette, mugi, review, shiro koji, shochu, white koji

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ShochuTengokuKANPAI.US@ShochuTengoku·
8 Jan

This coming week's #shochusday promises to be a memorable one. @ChrisPellegrini & @shochu_danji tackle Korean #soju rather than Japanese #shochu. Please leave weapons at home. https://kanpai.us/event/shochu-pros-shochusday-34-soju/

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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

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 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.

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 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.

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