"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 Brewer-Distiller of Taikai Shuzo. Wiry and affable, the second generation toji spoke fondly of the young workers he supervises on the floor of the Kanoya, Kagoshima-based distillery. He hopes that they will continue the … [Read more...]
Shochu Street 2017
One of the biggest shochu parties of the year kicks off on Wednesday, November 1st! 113 distilleries are participating this year, so if you are in Kagoshima or Southern Kyushu this week, then get thee to Tenmonkan! … [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...]