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Maou

The First M

May 8, 2015 by Stephen 3 Comments

The First MI’m beginning my exploration of “The Thee M’s” with Maou. For those unfamiliar, the 3 M’s are the 3 most famous shochu brands in Japan. They are, Maou, Mori Izo, and Muraou, and I’m going to tackle them in this order.

Filed Under: Shochu, Shochu Reviews Tagged With: atmospheric distillation, imo, joatsu, koji, Maou, shochu, sweet potato

Day 5: The Devil Behind the Bar

October 9, 2013 by Stephen 1 Comment

Day 5: The Devil Behind the BarWe duck into a local sushi-ya filled with older locals smoking cigarettes and enjoying their evening. A couple at the other end of the bar drink Iki shochu, a guy eating alone drinks beer from the bottle, and two women sitting next to us drink nihon-shu from a carafe before switching to shochu later in the meal.

Filed Under: Kyushu 2013, Shochu Tagged With: Maou, mink whale tongue, Nagasaki, ojiya, whale sashimi

Otsu

September 4, 2012 by Stephen Leave a Comment

OtsuSometimes it is best to rely on good luck than preparation. On our third night in Fukuoka, after visiting Kitaya Shuzo & Nishi Yoshida during the day, we met up with Seikai's friends from school for dinner at an organ meat izakaya (story on that experience coming soon). Afterward a few of us decided to have one more drink - shochu of course.

Filed Under: Izakayas, Shochu, Shochu Tour 2012 Tagged With: Fukuoka, joka, Maou, Mori Izo, Murao, Otsu, Satoh, Satoh Kuro, Satoh Mugi, Satoh Shiro

Not Supposed to Pick Favorites

August 24, 2012 by Stephen Leave a Comment

Not Supposed to Pick FavoritesObviously, as lovers of shochu and Awamori, we are enthusiastic about this entire class of spirits, not any particular brand or style. However, a strange thing happened on our recent trip to Japan. Seikai & I discovered a shochu that we both agree is far and away the most delicious shochu we've ever experienced. Among the 250+ shochu and Awamori we tried on the trip (in addition to the 120 or so available in the US), one stood out among the rest.

Filed Under: Shochu, Shochu Tour 2012 Tagged With: 3 M's, atmospheric distillation, Fukuoka, imo, joatsu, Maou, shiro koji, sweet potato, white koji

Operation Maou

December 8, 2011 by Stephen 2 Comments

Operation Maou

It is important to have singleness of purpose. One clear goal. An achievable, yet worthy objective.  But for our upcoming trip to Japan, I’ve felt more than a little overwhelmed with potential avenues to explore: neighborhoods, cuisines, izakayas, shochus, craft beers. Really, so much to explore in a relatively short visit that the prospect is almost overwhelming.

Now, thanks to a tip from @AussieinJapan, we will have one primary aim. To find and drink Maou (魔王 焼酎), which he describes as “the King of Shochus.”

 

It’s not available in the U.S.  Maybe we can change that.  If it is as good as he claims, I have a feeling there will be a bottle or three coming home with me.… Read More “Operation Maou”

Filed Under: Shochu, Shochu Misc. Tagged With: domestic shochu, Japan, King of Shochus, Maou

Primary Sidebar

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

The SG Shochu Cocktail Recipes

Bartender Shingo Gokan mixes a cocktail.
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 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!

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.

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