• 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

Kappa No Sasoimizu

Day 18: Wandering Kagoshima CIty

November 5, 2013 by Stephen 2 Comments

Day 18: Wandering Kagoshima CItyOn my previous visit to Kagoshima in the summer of 2012, I had not done any sightseeing, instead just nonstop distillery tours during the day and izakaya visits at night. I managed to go three days in Kagoshima without even seeing Sakurajima, the volcano that looms over the city from across the bay. I'd already remedied that on previous days, but decided to stroll aimlessly around the city to see what it was like.

Filed Under: Kyushu 2013, Shochu Tagged With: hamburg steak, Kagoshima, Kappa No Sasoimizu, pork katsu, Saigo Takamori

Day 10: Kyoya Shuzo, Miyazaki

October 16, 2013 by Stephen 2 Comments

Day 10: Kyoya Shuzo, MiyazakiThe drive was stunning along a rocky coastline on the Pacific Ocean. The distillery itself is tucked into a little town – they bottle off-site in order not to disturb the neighbors. As we pulled into the parking lot we were greeted by old ladies peeling potatoes calling out a sing song "Ohayo gozaimas!" (good morning!).

Filed Under: Kyushu 2013, Shochu Tagged With: Heihachiro, Kame Shizuku, Kappa No Sasoimizu, Kyoya Shuzo, lobster sashimi, Miyazaki

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 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: 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: 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.

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.

Copyright © 2025 · Foodie Pro & The Genesis Framework