Shochu Tuesday

Farewell Shochu Tuesday

December 24, 2015 by Stephen 1 Comment

As many of you know, the origin story of my shochu obsession began on a Tuesday night at Izakaya Ten (now Juban) back in 2008. As a result, "Shochu Tuesday" has always had a special place in my heart and for the past 2 1/2 years I've been a guest-bartender-in-residence at SakaMai on the Lower East Side. As for December 15, 2015 that tenure ended - and with a bang. We had more than 40 guests for the farewell Shochu Tuesday at SakaMai.

Shochu Tuesdays at SakaMai

July 19, 2013 by Stephen 1 Comment

Shochu Tuesdays have a new home at SakaMai. If you've been following the site for a while, you know that these started at Izakaya Ten back in 2008 when I first discovered shochu. The experience stuck with me and corrupted me in ways I didn't expect.

My First Izakaya

March 27, 2012 by Stephen 2 Comments

This story isn't going to be entirely true. “My first izakaya” was not my first izakaya. The trouble was the first time I went to an izakaya, in 2003, I didn't know I was in an izakaya. Several more years would pass before I realized what exactly this style of dining was – what it meant to me – and why it felt like something completely different.

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.

The SG Shochu Cocktail Recipes

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.

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 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.