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imo

Day 15: A Full Day’s Work

October 28, 2013 by Stephen 2 Comments

Day 15: A Full Day’s WorkI 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.

Filed Under: Kyushu 2013, Shochu Tagged With: cool rice, Ichiki, imo, koji, koji shitsu, shochu, steam rice, wash rice, Yachiyoden, Yamato Zakura

Sweet Potato Shochu: Aka Kirishima

July 20, 2013 by Stephen 6 Comments

Sweet Potato Shochu: Aka KirishimaAka Kirishima is a seasonal sweet potato shochu from Kirishima Shuzo, the producer of the best selling shochu in Japan, Kuro Kirishima. Much as iichiko put Oita on the map as a producer of barley shochu to rival Iki Island (more barley shochu is now produced in Oita than in the traditional home of barley shochu), Kirishima's products put Miyazaki on the map as a rival to Kagoshima's dominance as the home of sweet potato shochus.

Filed Under: Shochu, Shochu Reviews Tagged With: aka imo, Aka Kirishima, beni imo, imo, Kirishima, Kuro Kirishima, Miyazaki, murasaki masari, review, shochu, sweet potato

Sweet Potato Shochu: Akamaoh – Red Satan

June 17, 2013 by Stephen 2 Comments

Sweet Potato Shochu: Akamaoh – Red SatanThe name Akamaoh, or Red Devil, coupled with the black label over black bottle would suggest a full bodied sweet potato shochu that would give you the deep funk that Japanese often refer to as "imo kusai" (smelly sweet potatoes). However, Akamaoh, may have a devilish name for a completely different reason. It's so easy drinking, it's dangerous in a "devil made me do it way."

Filed Under: Shochu, Shochu Reviews Tagged With: aged shochu, Akamaoh, clay pot, imo, Inoue Shuzo, Inoue Syuzo, kame, Miyazaki, shiro koji, sweet potato, white koji

Kuratake Surprise

April 6, 2013 by Stephen Leave a Comment

Kuratake SurpriseKuratake surprised me as soon as I opened the bottle. The rich sweet potato aroma and flavor I expect from imo shochus is largely absent from this spirit until you pay attention. It's got a subtle presence, but not the overwhelming sensation you'll get from a traditional Kagoshima style black koji imo shochu like Shiranami Kuro. This shochu takes the experience in a completely different direction.

Filed Under: Shochu, Shochu Reviews Tagged With: imo, Kumamoto, Kuratake, shiro koji, sweet potato, white koji

Angel’s Temptation

February 14, 2013 by Stephen 16 Comments

Angel’s TemptationThere's no better Valentine's Day shochu available in the U.S. than Tenshi No Yuwaku, which is translated as angel's temptation. This is a play on the idea of the angel's share, the part of a barrel aged spirit that evaporates "to heaven" ... In this case, the spirit is so good even the angel's are tempted. The Botticelli cupid on the label only makes it more sweet in its appeal to our romantic side.

Filed Under: Shochu, Shochu Reviews Tagged With: Angel's Temptation, barrel aged, Hozan, imo, Kagoshima, Nishi Shuzo, oaked, Sherry casks, shiro koji, sweet potato, Tenshi No Yuwaku, white koji

Kozuru Kuro

February 1, 2013 by Stephen 9 Comments

Kozuru KuroHard to explain why I haven't reviewed Kozuru Kuro sooner. Perhaps in some way I wanted to keep it secret. It's an affordable, luscious black koji imo shochu from Kagoshima. It's the basic product from Komasa Shuzo, which I visited this summer.

Filed Under: Shochu, Shochu Reviews Tagged With: black koji, imo, Kagoshima, Komasa Shuzo, Kozuru Kuro, kuro koji, review, shochu, sweet potato

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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: 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.

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: 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 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.

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