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Day 16: Yachiyoden + NHK Television

November 1, 2013 by Stephen Leave a Comment

I awoke in the traditional tatami room for an early breakfast with the Shacho-san prepared in traditional fashion by his traditional wife in his traditional home. It was pretty special. We made the short drive to his distillery where the staff was waiting to greet us. The drive up the valley to the sakagura was beautiful. The distillery itself had reopened 10 years earlier after a complete remodeling.

Day 2: Hitoyoshi – the heart of rice shochu in Japan

October 7, 2013 by Stephen 4 Comments

Waking up at 7:30am for an 8am pick-up left us with no time for breakfast before our drive to Kumamoto's Hitoyoshi, home of 28 rice shochu distillers that collectively make "kumajochu", the WTO Appellation of Origin that can only be given to rice shochus that are made with local spring water and that are fermented, distilled, and bottled in the Hitoyoshi area.

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 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: 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!

Mizu Lemongrass Shochu

Mizu 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.