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.
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.
The brilliance of The SG Shochu line is not just their high proof, but that in just 3 products they manage to express the diversity of the shochu category.
SakaMai may not be the kind of place that you can afford to eat every night, but you're going to want to. The food, drinks, atmosphere, and staff make this an absolutely perfect night out. I'd like to come up with a quibble so it doesn't seem like I'm completely biased ... okay, here's one.