In the humid summers I seek relief in chilled fruit saké that are tart and mouthwatering. Here are two worth seeking out, lemon and natsumikan (imagine an orange pomelo). My favorite producer for these kajitsushu is Tsuru Ume from Wakayama. Their aromatic yuzushu is also one of the best made in Japan, in my opinion. On…
Category: shochu 焼酎
Bettako Shochu Izakaya in Ikebukuro
When going out to izakaya I always take some ヘパリーゼ Hepalize to prevent a hangover the next morning. Usually in the tablet form. But, today I forgot to bring some Hepalize pills with me from home so stopped by a convenience store and picked up this liquid form. It worked like a charm. We had lots…
Shochu – Mitake Imo Jochu 三岳芋焼酎
Mitake first came on my shochu radar when I was working at Nihonbashi Takashimaya in the saké department. One large bottle (1800 ml) was sitting in the storeroom as a customer had special ordered it. It wasn’t a shochu that we normally carried. I asked one of my colleagues about it and she told me…
Shochu Slushee
What better way to beat the heat in Tokyo than with shochu on the rocks. Or how about a popsicle? Better yet, combine the two! A friend recently posted on facebook a cocktail that he had out at a local izakaya. This blue popsicle is called Garigari-kun. He was very popular in the 80’s and…
Towari Soba Shochu 十割蕎麦焼酎
Part of the beauty of shochu is that it is made from a variety of base ingredients. While sweet potato (imo) and barley (mugi) are very popular, it is worth exploring the others, such as buckwheat (soba). This Towari is rich and intense. The aroma of buckwheat is undeniable. This comes from the unique koji…
Jougo Kokuto Shochu じょうご黒糖焼酎
Another good shochu to start with for shochu novices is a kokuto shochu which is made from sugar cane. It’s inherent sweetness is soft on the palate. This is from Amami Oshima south of Kagoshima. Koji: shiro (white) koji – making it a light, delicate shochu alcohol: 25% suggested drinking method: on the rocks distillation:…
Antenna Shops in Ginza
updated 25 September 2017 If you are looking for jizake or shochu from a small producer or an artisanal miso the first place to check out are the antenna shops. Markets that specialize in regional products, usually from a specific prefecture. The Okinawa antenna shop in Ginza has a huge selection of awamori and the Miyazaki antenna shop…
Shochu 焼酎 – Futan 風憚
My favorite type of shochu is an imojochu, or sweet potato shochu. It comes in a wide variety of aromas and flavors. Some can be really funky and others very smooth. Fuutan is on the easy-drinking and light side. This is a great starter shochu if you are interested in sweet potato shochu but are…
Shochu 焼酎 – Shiro しろ
Perhaps the most asked question I have is what is a good shochu to start with for those who are new to shochu. A rice based shochu is a good place to start as it is usually light, easy-drinking, and clean, much like rice. A good brand to start with is Hakutake Shiro, referred to…
Shochu 焼酎 – Tantakatan 鍛高譚
As a shochu advisor I wanted to share with readers shochu that are worth checking out. The first shochu I will introduce is very interesting. My first day at work at Nihonbashi Takashimaya in the sake department some of my colleagues took me out for drinks. They asked me to pick something from the store…
Book Review – Japanese Cocktails
Japanese Cocktails is filled to the brim with original concoctions with fun names like Oyaji, Salty Hachiko Dog, Bloody Mari-chan and Office Lady. And not only are the names creative, so are the recipes. With drinks based on sake, shochu, whisky and more, this thin book has a cocktail to please everyone, many of the recipes…
Book Review – Drinking Japan by Chris Bunting
This indispensible guide will become the bible for anyone passionate about Japanese beverages. Regardless if your preference is for shochu or nihonshu, Chris has covered it all. Clearly written by a reporter, no detail is overlooked, and the information is easy to understand. The descriptions of each bar transports you there and he even includes…
Okinawa Washita Shop in Ginza 沖縄わしたショップ
Okinawa Washita Antenna Shop 沖縄わしたショップ Chuo-ku, Ginza 1-3-9 03-3535-6991 10:00 – 19:00, no holidays http://www.washita.co.jp/info/shop/ginza/index.html (Japanese) The Okinawa Washita Shop in Ginza may be one of the most unique antenna shops in the city due to the unique food and beverage culture of Okinawa. The cuisine of the southernmost islands of Japan is very different…
Drinking Japan by Chris Bunting
Imbibers in Japan, be on the lookout for Drinking Japan, A Guide to Japan’s Best Drinks and Drinking Establishments. The author, Chris Bunting, has an impressive website on Japanese whisky: http://www.nonjatta.blogspot.com/ Here is the link to the book on Tuttle Publishing’s website: http://www.tuttlepublishing.com/book/?GCOI=48053100473120
Tokyo Do’s and Don’t’s
Do visit a depachika, the epicurean food floors in the basement of major department stores. My favorites are Takashimaya (both in Nihonbashi and Shinjuku), Isetan in Shinjuku, Mitsukoshi in Ginza, Tokyu Toyokoten in Shibuya, and Tobu in Ikebukuro. An incredible variety of food is exquisitely presented. In particular, be sure to check out the wagashi…
Ebisu Itchome Horumon 恵比寿一丁目ホルモン for Offal Cuisine
Ebisu Itchome Horumon is a few minutes’ walk from Ebisu station. Gas grills are on each table with a strong exhaust pipe over each grill. Our first course was a rich liver sashimi, very intense in flavor. It is garnished with sesame oil and salt. A variety of innards to grill. Other tables that had…
Shochu 101 – Part Four
Depending on how shochu is aged will be reflected on the palate. Shochu is often aged in tanks, ceramic pots, or barrels. Aged in stainless steel tanks the shochu will retain more of the base ingredient. As ceramic pots are allowed to breathe the shochu softens and rounds out on the palate. Naturally, aging in…
Shochu 101 – Part Three
There are two types of shochu: Kourui 甲類 is made in a continuous still (renzoku shiki). It is very smooth on the palate and is under 36 degrees alcohol. Kourui shochu is typically used as a mixer for cocktails. On its own it does not have any notable aromas and is unimpressive on the palate….
Shochu 101 – Part Two
There are many base ingredients that shochu is made from providing a wide variety of flavor profiles. The most commonly found are: Imo 芋 – (sweet potato) is highly aromatic, can be smooth, and also slightly sweet on the palate. There are many varieties of sweet potato all contributing their own characteristics. Kogane sengan is…
Shochu 101 – Part One
SHOCHU 焼酎 Shochu, the distilled spirit native to Japan, is made from a variety of base ingredients including sweet potatoes and barley. Shochu has the misnomer of “Japanese vodka”. Vodka often is 45 degrees in alcohol but shochu is typically 25 degrees. It is made using koji kin (a mold) that gives it a unique…
Food Sake Tokyo 