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Kanpai

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Izakaya Ten

End of an Era

October 20, 2014 by Stephen Leave a Comment

End of an EraAs of this writing, Izakaya Ten, has closed its doors. The place where I discovered shochu and where I spent more nights than anywhere else over a 4 year span is no more. According to their website, "We would like to inform you that we are closing down our restaurant on Saturday, October 11th 2014. We want to thank you for sharing good times and tell you how much we have enjoyed serving you. Good Bye."

Filed Under: Izakayas Tagged With: Cheslea, izakaya, Izakaya Ten, New York City, shochu

My First Izakaya

March 27, 2012 by Stephen 2 Comments

My First IzakayaThis story isn't going to be entirely true. “My first izakaya” was not my first izakaya. The trouble was the first time I went to an izakaya, in 2003, I didn't know I was in an izakaya. Several more years would pass before I realized what exactly this style of dining was – what it meant to me – and why it felt like something completely different.

Filed Under: Izakayas, Shochu, Shochu Misc. Tagged With: i10, Izakaya Ten, Shochu Tuesday

Izakaya Ten

January 24, 2012 by Stephen 3 Comments

Izakaya TenIzakaya Ten may be the perfect combination of food, drink, and atmosphere in New York City. The izakaya vibe is as lively as anywhere.

Filed Under: Izakaya Reviews, Izakayas Tagged With: buta kimchee, izakaya, Izakaya Ten, Kirin, New York, NYC, ramen, sake, Saporro, shochu, sushi, tako wasa, yakitori

Awamori Surprise!

November 5, 2011 by Stephen Leave a Comment

 

Yaeyama Awamori at Izakaya Ten in NYC. Delicious.… Read More “Awamori Surprise!”

Filed Under: Hit & Fun Photos, Shochu Tagged With: Awamori, i10, Izakaya Ten, Yaeyama Awamori

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Retweet on TwitterawamoriXshochu Retweeted
rickHKTRick@rickHKT·
11 May

Tonight’s the night I finish off the bottle of shochu I received a little over a year ago.

Here’s to you @LymanTweets.

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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

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.

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: 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.

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 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.

Mizu Lemongrass Shochu

Mizu Lemongrass Shochu may not be an authentic honkaku shochu due to the use of lemongrass, but this is a case where a beautiful spirit breaks the rules.

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