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Mizu Shochu

Mizu Lemongrass Shochu

July 30, 2020 by Stephen Leave a Comment

Mizu Lemongrass ShochuMizu 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.

Filed Under: Shochu, Shochu Reviews Tagged With: lemongrass shochu, Mizu Shochu, Saga, shochu, shochu reviews

Shochu Pros Shochu’sday #9

July 21, 2020 by Stephen Leave a Comment

Shochu Pros Shochu’sday #9Join Stephen Lyman for a conversation with Jesse Falowitz of Mizu Shochu on his journey from marketing manager for a multinational agency to entrepreneur with the first and most successful export-only shochu brand in the U.S.

Tagged With: green tea shochu, lemongrass shochu, Mizu Shochu, Saga, shochu

Mizunomai

September 3, 2013 by Stephen Leave a Comment

MizunomaiMizunomai (Mizu for short) is a high proof barley shochu that was developed for the global market. Extensive taste testing with customers and bartenders throughout Japan, the US, and other Asian countries yielded this blend as the most popular all without compromising the artisinal qualities that make this class of spirits so unique.

Filed Under: Shochu, Shochu Reviews Tagged With: barley, black koji, genatsu, kuro koji, low pressure distillation, Mizu No Mai, Mizu Shochu, Mizunomai, mugi, review, Saga Prefecture, shochu

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Shochu Reviews

iichiko Saiten

After winning some awards on the international spirits circuit (including double-gold at the 2020 San Francisco World Spirits Competition), there's ample evidence that iichiko Saiten deserves serious consideration by bartenders everywhere.

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: 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.

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.

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 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.

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