It’s the event you’ve all been waiting for: Shochu Live!! Have you gotten your tickets yet? This year’s festival will be bigger and bolder, with 12 distilleries and importers, tasting us on 40 different shochus. It’s an insane lineup, with two seminars so you can learn about some stuff too. For all you out-of-towners, try to come out! What better excuse to visit than to go to America’s only shochu festival?
The bottles we’re featuring this quarter for the club are new to the U.S. market and will both be poured at Shochu Live. The first bottle, Nankai Imo Black, is made by cult imo shochu maker Oyama Jinshichi Shoten– well known in Japan as an experimental, craft shochu maker. They make a cola shochu that is off-the-charts! Beni Sango is a super special, very limited shochu from the picturesque Uken Village in Amami Oshima. Aged for up to five years, you rum lovers will enjoy this one.
Uken Village, home of Kaiun Shuzo, makers of Beni Sango. Photo courtesy of Victoria
This month is a milestone for us, not just because of Shochu Live, but our long awaited book, Everyday Sake, has just been released. After working on it for over three years, it is finally out in the world! Can we exhale now?! We hope you will all pick up a copy for what we hope is an informative guide on shochu’s sister beverage – it’s jam-packed with pointers on how to drink and pair with food, accompanied with dynamite illustrations by our friend Anders Arhoj. Come see us on our book tour! We’ll be in San Francisco, New York, Seattle, Portland, and perhaps a town near you! Please check our website for updates.
We’re beyond excited to host six distilleries flying in from southern Japan to join us for Shochu Live: Osuzuyama (makers of Yamaneko and Naka Naka); Yanagita (our star guest from last year is returning); Hamada (makers of Daiyama); Higa (awamori maker from Okinawa); and Kirishima (another guest from last year). It’s no easy feat for these distillers to make the trek all the way out to California, and we are honored that they are doing so. They are all looking forward to partying with you!
We hope to see you at some point this summer.
Kanpai,
Kayoko
Nankai Imo Black Sweet Potato Shochu
Oyama Jinshichi Shoten (Ibusuki, Kagoshima)
Distilled from Koganesengan sweet potatoes + local rice / ABV 24%
Koji: Black / Distillation: Atmospheric / Age: 3 years
Yoko and I visited Ibusuki many years ago, and I recall the warm tropical breezes and the famous sunamushi (sand bath). It is here that Oyama Jinshichi has been making shochu for over 150 years. Sixth generation owner Yohei Oyama says about his town, “we are located right next to the sea, the warehouse is exposed to sea breezes with abundant and high-quality groundwater, a warm climate, soil suitable for growing sweet potatoes, and plenty of sunshine. All of these contribute to a positive environment.”
Their brewing philosophy is guided by the principles of Onko Chishin (learning from the past to understand the new). He says, “Moving forward, we aim to continue walking hand-in-hand with our local community, crafting shochu that embodies the unique climate and character of Ibusuki, and fulfilling our role as a brewery dedicated to contributing to the region.” We are so lucky to have a bottle made by Oyama on our shores!
Tasting notes: Wet grass, orange bitters, mineral
Food Pairing: Gyoza, barbecue, loaded taquitos
Service Style: Soda, rocks, oyuwari
Cocktail: Nankai Cream Soda
3oz Nankai Imo Black + 3oz Melon Soda or Cream Soda
Brewery toji cutting sweet potatoes
Mt. Kaimon near Ibusuki. We took this photo when we visited Kagoshima in 2017!
Beni Sango Kokuto Shochu
Kaiun Distillery (Amami Oshima, Kagoshima)
Distilled from Okinawan black sugar / ABV 40% / Koji: White
Distillation: Atmospheric / Aged for 3-5 years in White Oak and Sherry casks
This ultra lux shochu hails from the same maker as the beloved Lento kokuto shochu, famous for its crystal blue bottle, surrounded by lore that the spirit is aged to the vibrations of classical music. Turns out this is true! Punching in at 40% ABV, Beni Sango shochu is a delight for those of you who enjoy barrel-aged spirits. Yoshimi Kozuma, head of production for Kaiun says, “our brewery is situated at the foot of Mt. Yuwandake—a sacred peak that has been designated a World Natural Heritage Site. The water that springs from those mountains is used for brewing and diluting.”
Tasting notes: Vanilla, baking spice, molasses
Food Pairing: Salty nuts, baked brie with Kuma Honey
Service Style: Rocks, neat
Cocktail: Club soda with a slice of citrus
General Manager of the distillery, Mr. Kozuma. Photo by Christopher Pellegrini
Kokuto sugar about to be processed for fermentation. Photo by Victoria
Local beach on Amami Oshima. Take me there! Photo by Victoria
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