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Tokyo

Amami: The Journey Begins

January 25, 2018 by Chuck Malone 1 Comment

Amami: The Journey BeginsI arrived in Amami still jet lagged and confused on where to go. My phone wasn't working. I had no place to stay. No English translations to rely on. No idea which bus to catch (there are no trains in Amami).

Filed Under: Shochu, Shochu Adventures, Shochu Misc. Tagged With: Amami, amamioshima, black sugar, Black Sugar Shochu, brown sugar, Chuck Malone, habu, Jazz, kokuto shochu, Okinawa, pit viper, Ryukyu, Ryukyu Islands, shochu, Tokyo, US Navy, World War II, Yonaguni

Serendipity Shochu Style

January 23, 2014 by Stephen 3 Comments

Serendipity Shochu StyleI've never missed a flight before in my life, but this time was different. Not only did I miss my return flight from Tokyo to NYC, but I woke up after my flight had left. That's what I get for having an izakaya crawl the night before a 6:50am departure. Missing a flight is never a good thing, but hoping to make the most of it I had one more night in Tokyo, which many would agree is the top culinary city in the world.

Filed Under: Shochu, Shochu Misc. Tagged With: Christopher Pellegrini, horemon yaki, kickstarter, nama shochu, shochu, The Shochu Handbook, Tokyo

Omoide Yokocho

January 12, 2013 by Stephen 1 Comment

Omoide YokochoOmoide Yokocho, or Piss Alley, in Shinjuku, Tokyo, is a narrow series of pedestrian streets full of tiny izakayas (taverns). Having stayed in Shinjuku on my first visit to Tokyo, I had no idea this place existed - and less than 5 minutes walk from my hotel. Few of the izakayas have tables with most content to have patrons sit on stools along the bar, which serves as both a bar and an open kitchen. Even fewer of these places have doors.

Filed Under: Izakayas Tagged With: izakaya, Katsu, Omoide Yokocho, Shinjuku, Tokyo

Drinking Tokyo (Part 1)

January 7, 2013 by Stephen Leave a Comment

Drinking Tokyo (Part 1)While this past summer's shochu tour was a deep education into the production and culture surrounding shochu in the Prefectures around Kyushu, this winter's trip to Tokyo was a crash course in the depth and breadth of izakaya culture in Japan's largest city.

Filed Under: Izakayas Tagged With: izakaya, Katakata Shochu House, Shibuya, Tokyo

Jiro Dreams of Sushi

March 23, 2012 by Stephen 1 Comment

Jiro Dreams of SushiJiro Dreams of Sushi by David Gelb, released by Magnolia Pictures, is the kind of movie that comes along only once every few years. A gem so touching and so real that it sticks with you long after you've left the theater. It's the first movie I've seen on opening day since Kill Bill, Vol 1 in 2003. And that's saying something, because I love movies.

Tagged With: Jiro Dreams of Sushi, Michelin Guide, sushi, Tokyo

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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: 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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