Japanese whisky is one of the hottest drink categories in the world, with plenty of innovation happening year to year. It’s wonderful to see the industry growing and a brand to look out for on the horizon is Kamui whisky K.K.
It was a pleasure to interview founder Casey Wahl about the journey of distilling whisky in the far north of Japan on Rishiri island, the uniqueness of local culture and how the whisky is going to be a champion for the region.
Shochu is one of my favourite spirits and the amount of ingredients that can be used to make it is one of its main appeals. On my shochu journey I’ve tried sweet potato, rice, barley, kokuto (brown sugar) and a category that’s blown my mind recently is soba (buckwheat).
Specifically, Takara towari soba shochu blew my mind because of how good it tastes and here are my thoughts.
They say some drinks are an acquired taste and with shochu that rings true. Because once you’ve developed a taste for Japan’s national spirit, you’ll fall down the rabbit hole and want to discover as many varietals as your hands and wallet will allow.
One of the latest drinks I’ve tasted on my shochu odyssey is Kaido blue from the Hamada Syuzou distillery, which is also responsible for the glorious Daiyame sweet potato shochu.
Japanese spirits are steadily increasing in popularity, with more consumers being willing to try new drinks and learn about the history of the beverages. Despite this, there is still a lack of awareness about what makes spirits like shochu and awamori unique, especially the latter.
Awamori is generally lumped into the shochu category, but it stands alone with its own special history and importance. With that in mind, here are six amazing facts about awamori to demystify this ancient spirit.