Manzen

Kyushu Friendship: Japan Awaits

December 23, 2014 by Stephen 1 Comment

In 2013 I wrote an entry for every day of my 3 week adventure in Kyushu. This year I didn't write a single post while spending 3.5 weeks in Japan. I'll blame a wonky laptop that was in the Fukuoka Apple Store until the day I left Japan, but mostly I wanted to immerse myself in the moment without the distraction of "What am I going to write about today?"

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.

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.

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.

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 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.