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Satsuma

The History of Japanese Shochu

August 13, 2020 by Maya Aley 2 Comments

The History of Japanese ShochuWhile the origins of distillation in Japan remain shrouded in speculation, there is much that we do know about the history of Japanese shochu.

Filed Under: Shochu, Shochu Misc. Tagged With: distillation, history, Ryukyu, Satsuma, shochu

What is a Satsuma Imo?

June 12, 2020 by Maya Aley 4 Comments

What is a Satsuma Imo?Kagoshima is the southernmost of the mainland prefectures, located on the south end of Kyushu Island, and about as far as you can get from Tokyo without being in Okinawa. How did this remote place known for Satsuma Imo become so central in the shochu world? Good question. Shochu has a history of about 500 years, so let’s start in the middle.

Filed Under: Shochu, Shochu Misc. Tagged With: history, Ibusuki, imo, imo shochu, Kagoshima, Ryukyu Islands, Satsuma, shochu, sweet potato, Tanegashima

Kou-itten: Oaked Imo

February 15, 2012 by Stephen Leave a Comment

Kou-itten: Oaked ImoUntil I tasted Kou-Itten (Kohitten on the box) I thought I understood the range of shochu flavors and impressions. Nothing like trying a different style for the first time to turn your entire impressions of the spirit on its head. Koiden is an imo shochu aged in oak barrels a minimum of 500 days.

Filed Under: Shochu, Shochu Reviews Tagged With: aged shochu, imo, Kohitten, Kou-Itten, kuro koji, oak barrels, review, Satsuma, shochu, sweet potato

Kurokame: Exceptional Imo

November 29, 2011 by Stephen Leave a Comment

Kurokame: Exceptional ImoKurokame is a surprising imo shochu. Given the relatively modest price and the consistent imo shochu style, we expected another earthy, herbal imo. Not that there’s anything wrong with that – we enjoy imos of all types. This imo is made with “purple” Satsuma sweet potatoes. These potatoes have a robust reddish purple skin, but are a pale yellow inside.

Filed Under: Shochu, Shochu Reviews Tagged With: black koji, imo, kuro koji, Kurokame, review, Satsuma, shochu, sweet potato

Take to the Skies

November 24, 2011 by Stephen 3 Comments

Take to the SkiesJinkoo, which means “perfect sky”, is a rich, lush imo shochu that has long been available on Japan Airlines (JAL) flights, at least for business class travelers. Which came first? The name or the JAL contract? This imo is distilled from Satsuma sweet potatoes from the Kagoshima Prefecture at the south end of Kyushu Island (Fukuoka is in the north of the island).

Filed Under: Shochu, Shochu Reviews Tagged With: imo, JAL, Japan Airlines, Jinkoo, kuro koji, review, Satsuma, shochu, sweet potato

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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 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.

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.

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 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.

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.

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