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...]
Satsuma Shuzo Debuts “Jan,” a Shochu for Sushi
November 1st was Honkaku Shochu and Awamori Day, and we here at Shochu Pro hope you were able to enjoy a glass or two that evening. But did you know that the first was also Sushi Day? Well, the good folks at Satsuma Shuzo certainly did. And they planned way ahead. Enter "Jan" (両 / じゃん), the sweet potato shochu that is distilled and aged to pair easily with all manner … [Read more...]
“dancyu” September 2013 Issue
This is a few months old now, but last year's September issue of "dancyu" (pronounced /dahn chew/) was all about shochu. The famous culinary magazine covers just about every topic and trend it can think of, but this was the first time in recent memory that we can remember virtually the entire issue being devoted to shochu. Contained within are all manner of interviews with … [Read more...]
Yamatozakura Throws a Party
I just want to take a moment to highlight a strong example of contextualizing your product and showing consumers how it can fit into theirs lives. Yamatozakura, a respected distillery from Kagoshima Prefecture, serves up a good video that highlights friends, family, food, and good imo shochu. Yamatozakura Yokaban from yamatozakura on Vimeo. One of the … [Read more...]
Three Ms Tasting Sheet
This sheet pits three heavyweights against each other--the three Ms. They are none other than Mori'izou, Murao, and Maou (no disrespect intended to the fourth M, Manzen). These three imo shochu from Kagoshima Prefecture are placed side by side not only because they're some of the most famous labels in the industry, but also because they feature differing production styles. … [Read more...]