As we did last year, here is a list of the korui and konwa shochu products that were released in 2019. This is a far smaller industry segment when compared with honkaku shochu, the traditional style that people generally think of when talking about shochu. DateBrand + MakerType + ABVVol. + MSRPJan.鏡月 Kyogetsu (label update)Suntory SpiritsUnlisted20% + 25%14 … [Read more...]
2019 Sales Data: Industry Decline Continues
As it does every year, the tax authorities released numbers on how much alcohol was taxed in Japan. Volume measurements are in kiloliters (1 kiloliter = 1,000 liters = 264 gallons). This list does not include every taxable category of alcohol available in Japan. CategoryVolume (kl)vs 2018Shochu Otsurui (honkaku/single-distilled)424,82096.1%Shochu Korui … [Read more...]
Taikai Shuzo: Sweet Potato Shochu from the Heart of Osumi
Table of Contents Omure Toji Leads the Next GenerationTaikai Shuzo's Easily Recognizable BrandsTaikai Shuzo Heads to FranceKanoya FlavorNew Brands for International Markets Omure Toji Leads the Next Generation "Everyone at this distillery must learn how koji mold grows on steamed rice before they can do anything else in the company,” said Mr. Omure, Master … [Read more...]
Awamori & Shochu Glossary: Essential Vocabulary
What follows is a living and growing shochu glossary (and awamori glossary) which includes the basic expressions used in the world of shochu and awamori. While other spellings exist, the most common (read: modern) spelling is used at the beginning of each entry. Each (Japanese) vocabulary item is followed by kanji, hiragana, and English transliteration in parentheses. … [Read more...]
Personal Update: Import/Export
This website's contributors have always sought to shed light on the trade and commercial side of the awamori and shochu industry. We have published official data, a seasonal Japanese newsletter, and general interest articles highlighting innovation, international outreach, and opportunities. There's also a lot going on behind the scenes, of course, and much of it is … [Read more...]