Manzen Shuzo

Day 17: Eruptions, Robots, and, of course, Shochu

November 4, 2013 by Stephen Leave a Comment

With no set itinerary for the weekend, I was able to sleep in a little before Yagi-kun picked me up for the drive to the Sakurajima ferry terminal. On our drive Sakurajima was silent until it wasn't. An enormous eruption sent ash billowing skyward in a startling display of the volcano's volatility. Startling apparently only to me as Yagi-kun and his wife didn't seem at all surprised or impressed. They stopped the car for a photo nonetheless.

Day 14: A Smile and a Legend

October 22, 2013 by Stephen 4 Comments

I was up at 5am to wash 900 kg of sweet potatoes before taking an early morning train (6:42am departure) to Kirishima in northern Kagoshima. This is an area near where Kumamoto, Miyazaki, and Kagoshima meet. Not far from Hitoyoshi where I visited early in my trip or from Kirishima Shuzo in Miyazaki, this is a shochu haven.

The SG Shochu Cocktail Recipes

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.

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 MUGI

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: 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.