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Kusu Awamori

The Mystery Awamori

May 19, 2020 by Stephen Leave a Comment

The Mystery AwamoriWhen I moved to Japan one of my hopes was to start secondary aging Okinawan awamori at home. While it is nearly impossible to source these ceramic pots in the US, it is not that difficult in Japan so long as you are willing to pay. These are typically reserved for long-aged, or kusu awamori (古酒泡盛), which can run hundreds of dollars per liter especially in the traditional decorative ceramic jars, or "kame" (甕).

Filed Under: awamori, Shochu Tagged With: aging pot, Awamori, Kusu Awamori, Okinawa

Aging Your Own Awamori

May 2, 2012 by Stephen 5 Comments

Aging Your Own AwamoriKusu, or old spirit, is an Okinawan Awamori aged at least 3 years. According to Japanese law the youngest spirit in the bottle must be at least 3 years old - Awamori producers have a long history of mixing older spirits with younger spirits as the older spirits are consumed.

Filed Under: Shochu, Shochu Misc. Tagged With: Awamori, clay pot, Kuon, Kusu Awamori, Okinawa, Ryukyu Ohcho

Welcome to Okinawa

April 21, 2012 by Stephen 6 Comments

Welcome to OkinawaMost Americans have heard of Okinawa. There's been an American military base on the main island since the end of World War II. However, Okinawa as part of Japan is a relatively recent phenomenon. For centuries Okinawa was its own country, a cluster of hundreds of islands off the southern coast of Japan, stretching to within a few kilometers of the island nation of Taiwan. A rich culture with its on language, monarchy, economy, and culture. It was not and even today is not "Japanese". As a result of this long history of independence Okinawa has its own food & drink traditions. And that's what we're really interested in here at Kampai!

Filed Under: Izakayas, Shochu, Shochu Misc. Tagged With: atmospheric distillation, Awamori, bitter melon, buta kakuni, clay pots, habushu, Hana Hana, Indica rice, Karii, Kumesen, Kusu Awamori, Okinawa, Okinawa koji, Orion Beer, pit viper, pork belly, Ryukyu Ohcho, SPAM, Thai rice, tonsoku, Zuisen Hakuryu

Edgy Awamori Shimauta

November 24, 2011 by Stephen 3 Comments

Edgy Awamori ShimautaAs with most Awamori, Shimauta is a rich, flavorful, herbal spirit. An earthy nose hints at the flavor you expect from an Awamori. The warm mouthfeel promises a richness that does not disappoint. The herbal flavor is never overpowering, but also does not hide. There is the slightest hint of sweetness, but it is just promised, not delivered. The herbal (again) finish lingers into a buttery end.

Filed Under: Shochu, Shochu Reviews Tagged With: aged shochu, Awamori, herbal, Higa Shuzo, Indica rice, Kusu Awamori, Okinawa koji, review, shochu, Thai rice

Ryukyu Ohcho Awamori

November 13, 2011 by Stephen 6 Comments

Ryukyu Ohcho AwamoriThis Awamori is a fine example of the spirit. It has a strong herbal nose that is very rich on the palate. The strong herbal flavor subsides into a moderate licorice or anise flavor before settling into a smooth neutral finish. It has a warm, earthy mouthfeel that’s not at all unexpected from the herbal scent. It’s hard to place the taste beyond herbal, except that it tastes quite a bit like a lighter version of the Taiwanese & Chinese spirit, Kaoliang, a sorghum spirit that’s a much higher alcohol content than most Awamori.

Filed Under: Shochu, Shochu Reviews Tagged With: aged shochu, Awamori, Indica rice, Kusu, Kusu Awamori, Okinawa koji, Ryukyu Ohcho, Thai rice

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Retweet on TwitterawamoriXshochu Retweeted
ChrisPellegriniChristopher Pellegrini@ChrisPellegrini·
13 Aug

My #awamori of the day is Kamimura’s ‘Shurei,’ a 30% ABV expression that reveals a soft milky note when served mizuwari. To the right of the brand name it says ‘hojun roman’ which sorta indicates mellowness, but I think it may depend on service style. Kari-! @regista_NAGAOKA

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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 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.

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.

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!

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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