In the last few of years, I’ve visited many major cities across the US to promote sake, and during the course of these visits, I’ve learned many things simply from studying the sake menus at restaurants. While these points may be nothing new, and plain common sense, I share them in hopes of raising enjoyment […]
How would you respond to this question: “How can two Imo Shochu with the same alcohol content taste so vastly different?” Let’s investigate two key variables that influence how these differences may occur: Koji types and their distillation methods. KOJI TYPES Koji can play a major role in determining the flavor of the […]
Awamori shochu of Okinawa is the oldest form of distilled liquor in Japan, and is known to be the origin of shochu. Among all shochu, Awamori is rather unique. It uses Thai-harvested long grain rice, and through adding black koji, it converts the entire ingredient base into an all-koji base. Furthermore, Awamori goes through a […]
TOWARI A unique shochu distilled only from Soba (buckwheat). Savor the natural and rich flavor of 100% Soba Shochu. Enjoy TOWARI’s authentic flavor and aroma on the rocks, straight or with soba-yu wari soba water (water left in the pot after boiling soba). Distilled & Bottled by: Takara Shuzo, Miyazaki, Japan 25% Alcohol by volume […]
On October 15th, 2011 Mutual Trading held its 23rd annual Japanese Restaurant Show. With respect to the year’s theme, “Japanese Cuisine: Advancing More to Mainstream Popularity,” Shochu booths were set between Food vendor booths – recreating a real life drinking and dining experience for guests. Shochu can be a more affordable offering to guests, as […]
What goes through a person’s mind when they sit down with a glass of sake? Could it be on the flavor pairing and compatibility with the food just ordered? Is the sake to be a festive drink to share with family and friends, or perhaps for the purposes of simply relaxing the mind while appreciating […]
Kome Shochu is said to be the original – the first shochu ever made. This month, DISCOVER shochu will feature the history, characteristics, food pairings and serving suggestions for Kome Shochu. There are different theories of how Kome Shochu came about, but the most accepted version is that it started during the 16th century […]
Last month, the focus was on Imo Shochu – its history, characteristics, food pairings and serving suggestions. This month, DISCOVERING SHOCHU will feature all about Mugi Shochu. It is said that the roots of Mugi Shochu dates back to the Edo period, from Iki Island located between Kyushu and the Korean Peninsula. The island […]
During the last 60 years, from the Showa to the Heisei eras, ingenuity and technology advancements of unprecedented speed have improved machineries used in sake related research, development and production. For instance, sake brewing steps spanning from rice polishing to koji and yeast production, have all improved greatly to ensure a top quality output. Through […]
The last three DISCOVERING SHOCHU articles have touched upon all ingredient types. The next few episodes will focus on each Shochu type, delving deeper into the history, characteristics, food pairings, and serving suggestions. The first focus will feature Imo Shochu (sweet potato shochu). Alike all potato families, Kansho sweet potatoes were said to have […]
