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Sanwa Shurui

Tasting Notes: The SG Shochu MUGI

August 27, 2020 by Christopher Pellegrini Leave a Comment

Tasting Notes: The SG Shochu MUGIThe 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.

Filed Under: Shochu, Shochu Reviews Tagged With: honkaku shochu, mugi shochu, Oita, Oita mugi shochu, Sanwa Shurui, shochu, The SG Shochu, The SG Shochu MUGI

iichiko Kurobin

June 25, 2020 by Stephen Leave a Comment

iichiko KurobinMy 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.

Filed Under: Shochu, Shochu Reviews Tagged With: iichiko, Sanwa Shurui

iichiko seirin mugi shochu

June 30, 2012 by Stephen Leave a Comment

iichiko seirin mugi shochuWhile iichiko silhouette is the first shochu we'd ever tried and remains a staple in introducing the uninitiated to the spirit, iichiko seirin is an even lighter mugi shochu made with the same distillation process, but cut to a lower 20% alcohol by volume with fresh spring water prior to bottling.

Filed Under: Shochu, Shochu Reviews Tagged With: barley, genatsu, iichiko, iichiko seirin, iichiko silhouette, low pressure distillation, mugi, Oita, review, Sanwa Shurui, shiro koji, shochu, white koji

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Retweet on TwitterawamoriXshochu Retweeted
rickHKTRick@rickHKT·
11 May

Tonight’s the night I finish off the bottle of shochu I received a little over a year ago.

Here’s to you @LymanTweets.

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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: 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: 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: 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.

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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