Shochu is arguably Japan’s best kept secret in the realm of alcohol. Using a plethora of interesting base ingredients, shochu has some of the most robust and memorable flavours to be found anywhere. And Ichiban Fuda Tokusen shochu features all the qualities that make Japan’s national spirit so damn drinkable. Continue reading “Ichiban Fuda Tokusen Shochu Review: An Auspicious Drinking Experience” →
Shochu is one of Japan’s most exciting beverages. There’s a huge variety of ingredients and every type has its own unique flavour and profile. One of the most interesting types I’ve tried recently is Kuro Kirishima shochu supplied by Japanese restaurant Shoryu in Manchester.
Tasting this particular kind of shochu was a big deal because it officially signifies that I’ve tried all the shochu that Shoryu has to offer (Can you tell how much I enjoy eating there?). Continue reading “Kuro Kirishima Shochu Review: Deceptively Complex And Smooth As Hell” →
Japanese culture has a unique identity, and that goes for Japanese sake as well. Ever since discovering shochu, I’ve been making my way through different blends. No shochu is ever the same as the last one. That comes down to the level of craftmanship from the people in the sake breweries who pour their heart and soul into the work.
The most recent shochu I’ve tried is Shiranami kuro (black). From the first sip I knew it had a distinctive flavour that set it apart from other kinds of sake. Continue reading “Shiranami Kuro Shochu Review: Mild, Sweet And Memorable” →
Japanese shochu is one of the most intriguing types of alcoholic drinks in the world. The range of ingredients and flavours make it both complex and memorable. Through discovering sake experts like Christopher Pellegrini and John Gauntner, I’ve been inspired to taste as many different types of shochu as possible.
Kannoko mugi (barley) shochu is one of the most interesting variations I’ve had recently. The name translates to ‘river protected by the gods’ and is associated with a stream in South Kagoshima. With a similar profile to western whisky, I found the Kannoko to be both familiar and new. Continue reading “Kannoko Barley Shochu Review: An Excellent Choice For Whisky Drinkers” →
Known for its versatility and wide range of ingredients, shochu is one of Japan’s most interesting drinks. Some of the base ingredients include sweet potato, barley, buckwheat and brown sugar. But there are many more to choose from, which adds to the appeal of shochu.
Certain types of shochu are mixed with other drinks to create new flavours. This is the case for chuhai, which means ‘shochu highball’ in English. Having recently tasted a grape flavoured shochu highball, the experience was different to other types of sake that I’ve tried. Continue reading “Grape Shochu Highball Review: Somewhere Between A Cocktail And A Soda” →
Japanese sake consists of some of the most multifaceted drinks I’ve ever tasted, and it’s become something of a mission to improve my knowledge about as many different varieties as possible. Shochu is a big part of the sake world. Blended from a mixture of sweet potato, buckwheat, barley, kokuto brown sugar and other ingredients, shochu can be described as kind of diet whisky.
Having learned about shochu from the engaging Christopher Pellegrini, I tracked down a Japanese restaurant in my native city of Manchester that sold the beverage. Read on to discover my thoughts on trying shochu for the very first time. Continue reading “Starting My Journey Into The Realm Of Shochu With Bizan Clear” →