INTRODUCING HONKAKU SPIRITS’ SHOCHU PORTFOLIO

September 18, 2021 by evebushman

Fukuoka, Japan: Honkaku Spirits is proud to announce the U.S. launch of its Shochu Portfolio, which highlights the spectrum of Japan’s traditional koji-fermented spirit. With SRPs ranging from $34.99 – $99.99/750mL, the Portfolio is distributed by Winebow, a national leading distributor of fine wine and spirits, and is currently available for sale in fifteen states: NY, NJ, CT, PA, DC, DE, MD, SC, GA, FL, IL, WI, MN, CA, and WA.

Richard Driscoll, Executive Vice President of Spirits at Winebow, says: “Earlier this year we began supporting Honkaku Spirits’ first product in the U.S., Takamine koji-fermented whiskey, which has already exceeded sales projections. We are delighted to now offer the first part of Honkaku’s shochu portfolio. Honkaku — which means ‘authentic’ — shochu is an unknown category to the U.S., and our sales team is thrilled to support these complex, artisanal products. We have written first-in-category distributor support education, much like we pioneered with agave spirits, and look forward to a strong market response. The wine crowd will love them; they are fabulous on their own, and they make incredible cocktails, too.”

The first shipment of the Shochu Portfolio features distilleries that honor Japan’s process of koji fermentation, a tradition that has been used to make shochu, sake, miso, and other umami-driven Japanese specialties for more than 1,200 years. These small, family-run distilleries use traditional methods to create layered, aromatic, flavorful shochu. This first shipment includes shochu made from rice, barley, sweet potato, and kokuto sugar (a traditional dark sugar from the southern islands of Japan).

The Portfolio currently offers three product lines:

The Obi Collection – Named for the traditional silk kimono belt, this collection debuts with five shochu made in Kyushu by female producers. Three of the expressions come from Furusawa Distillery, a 5^th generation-owned distillery established in 1892 and overseen by master brewer-distiller and distillery president Ms. Masako Furusawa since 2007:

Motoko (35% ABV); SRP: $48.99/750mL – This 100% rice shochu is distilled at normal atmospheric pressure to heighten its aromas, and then aged more than 8 years in ceramic pots and enamel tanks.
Masako (35% ABV); SRP: $46.99/750mL – This atmospheric distilled 100% barley shochu was aged for more than 11 years, including time spent in ceramic pots and enamel tanks.
Mahoko (35% ABV); SRP: $64.99/750mL – This atmospheric distilled sweet potato shochu was aged for more than 16 years, including time spent in ceramic pots and enamel tanks. This was made by Masako’s father to celebrate the birth of his granddaughter, Mahoko.

The two other expressions from the Obi Collection are from Nishihira Distillery on Amami Island. Established in 1927, the distillery makes ceramic pot fermented kokuto sugar shochu under the watch of master brewer-distiller Ms. Serena Nishihira, who is also a professional musician:

Selephant (30% ABV); SRP $59.99/750mL: With a name inspired by Serena’s childhood nickname, the label of this export-only shochu features a photograph of her own hand to symbolize shochu’s handmade nature.
Kana (30% ABV); SRP $67.99/750mL: Aged in oak for at least 1 year, this shochu is named after Kana, wife of Saigo Takamori, Japan’s last true samurai.

The Honkaku Harvest Reserve Collection exclusively features distilleries that either grow their own produce or work with local farmers to assure the highest quality ingredients. Like wine, the shochu featured in the collection are vintage dated. Poised for future growth, this portfolio currently features two shochu from Yachiyoden Distillery. Based in Japan’s Tarumizu region on the east side of the Sakurajima volcano, the distillery takes advantage of the area’s famous soil to grow the sweet potatoes used to make:

Crio “Frozen Moon” 2020 (25% ABV); SRP: $99.99/750mL: This shochu is made exclusively with hand-harvested, site-grown sweet potatoes that have been frozen, resulting in a sweeter shochu expression. This expression is extremely limited even in Japan, where it is often sold at auction on the secondary market.
Tsurushi “Floating Moon” 2020 (25% ABV); SRP: $99.99/750mL: This shochu exclusively features hand-harvested, site-grown sweet potatoes hung to dry in the distillery rafters prior to fermentation. Like Crio, this extremely limited expression is often sold at auction on the secondary market in Japan.

The “C&S Select” Collection will comprise many shochu. The first shipment includes two selections. The first is from Shoro Distillery; established in 1928, the distillery’s current master brewer-distiller — Mr. Hiroaki Yano — uses forward-thinking products and packaging to defy expectations commonly built around traditional shochu.

Colorful (30% ABV); SRP: $54.99/750mL: A collaboration between Hiroaki and another of his master brewer-distillers, Mr. Koji Okayama, this is a blend of two distillates made three years apart (2016 and 2019) from locally grown sweet potatoes, with a Thai rice starter fermentation.

The second expression in the “C&S Select” Collection comes from Tensei Distillery. Established in 1901, this distillery uses the softest strike water in Kyushu to make their shochu, resulting in rounded, mouthwatering spirits.

Mugi Hokka (25% ABV); SRP: $34.99/750mL: This shochu is made with 100% heirloom Schooner barley. Eight percent of the barley is roasted, a process that gives the shochu distinct notes of coffee and dark chocolate.

Please drink responsibly.

About Honkaku Spirits: Founded in 2020 in the midst of a global public health crisis, Honkaku Spirits is the first portfolio devoted exclusively to koji-fermented spirits including honkaku (authentic) shochu, Ryukyu Awamori from Okinawa, and koji whiskey from Japan. Working exclusively with family-run distilleries, Honkaku Spirits is devoted to introducing the best traditional Japanese spirits to America. The company is led by Christopher Pellegrini, author of The Shochu Handbook, the first English language book about Japan’s indigenous spirits, and supported by ambassador Stephen Lyman, author of the James Beard Award-nominated Complete Guide to Japanese Drinks. Bruce Gearhart – formerly president of Bacchus Importers, one of the premier fine wine and craft spirits distributors based in the mid-Atlantic – is the Managing Director.

For more information, please write info@honkakuspirits.com or visit www.honkakuspirits.com

IICHIKO, JAPAN’S LEADING SHOCHU, ANNOUNCES “IICHIKO FOR THE WIN” COCKTAIL COMPETITION IN NYC THIS SUMMER

June 22, 2021 by evebushman

New York, NY — This summer, Japan will capture the world’s attention for weeks. iichiko, Japan’s leading barley shochu brand, is hosting a sports-inspired cocktail competition in August. Managed by Davos Brands, the competition is open to legal residents of the contiguous 48 U.S. states (and Washington, DC) ages 21 and up, with all entries submitted on www.iichiko.com/cocktailcompetition. The competition’s six finalists will be announced in July and will compete at the Grand Finale event in New York City in August. The grand prize is a trip for the winner and a guest to Tokyo and Kyushu Island, home of the iichiko distillery.

The all-star lineup of judges* for the competition are:

● Kenta Goto, New York

● Masahiro Urushido, New York

● Julia Momose, Chicago

● Jacques Bezuidenhout, New York

● Kevin Diedrich, San Francisco

● Natasha Sofia, Chicago

“We are very proud that some of the most prominent bartenders in the U.S. will be part of our judging panel,” says Daniel Mandelbaum, VP of Marketing, Davos Brands. “Each of them has worked extensively with iichiko Saiten and are excited by its limitless potential for shaking up the U.S. cocktail scene. We are looking forward to the sports-inspired submissions that will showcase iichiko Saiten’s incomparable versatility and umami notes.”

Competition Guidelines and Grand Prize

● Eligible Entrants:

● Legal residents of the contiguous 48 U.S. states (and Washington, DC), age 21+

● Cocktail Inspiration:

● Favorite sport such as Gymnastics, Volleyball and Swimming

● Judging Criteria:

Best showcasing of iichiko Saiten or a non-alcoholic alternative, with a minimum of 1.5 ounces used in the cocktail
Extent to which cocktail reflects inspiration of a summer sport
Name of the cocktail
Overall flavor and deliciousness
Creativity and originality

● Ingredients:

Recipes must incorporate 1.5 ounces of iichiko shochu or a non-alcoholic alternative and a maximum of five additional and readily accessible ingredients, plus a garnish, to ensure reproducibility

● Submission Period: May – July 15, 2021

● Finalists & Winner Announcements:

Finalists will be announced July 2021
The Grand Finale competition will be held in New York in August 2021
The Grand Prize winner will be announced in August 2021
The Grand Prize:
- A week-long trip for the winner and their guest (21+ years old) to Tokyo and Kyushu Island

Tasting Notes on iichiko Saiten

On the nose, iichiko Saiten is redolent with aromas of honeydew melon, white grape, pickled watermelon rind and kabosu citrus. There are also hints of soy, white pepper and rich barley. On the palate, iichiko Saiten has a strong start and a long finish. It exudes rich umami notes of jasmine tea, white peach, minerals and earth with some citrus and a saline finish that beckons another sip.

About iichiko

iichiko Shochu is the native spirit of Japan – a white spirit that’s incredibly rich in flavor, yet smooth and easy to drink with food. iichiko, pronounced EACH-ko, is produced on Kyushu, Japan’s southernmost main island. iichiko is produced by Sanwa Shurui, Co., Ltd., one of Japan’s most esteemed producers of shochu, sake and wine. iichiko Saiten is a true honkaku shochu, which is distilled only once, and no artificial additives or sweeteners are permitted. Moreover, the single distillation better preserves the flavors created during fermentation, as opposed to multiple distillations that strip them out. The brand’s portfolio includes iichiko Saiten and iichiko Silhouette. For more information, please visit www.iichiko.com and follow-on social media @iichiko_usa.

About Davos Brands

A wholly owned Diageo subsidiary whose mission is to build and develop the highest quality, best-in-class wine and spirits brands that create a meaningful, valuable connection with consumers. We do this through teamwork, passion, innovation, entrepreneurial spirit, and relentless perseverance. The Davos Brands team members are recognized to be amongst the best performers in the industry. The team operates in a collegiate, open-structure, and dynamic mode. We think outside of the box and finds ways to obtain outstanding results through an entrepreneurial focus. Based in New York, the Davos Brands luxury portfolio is currently composed of Aviation American Gin, Balcones Distilling, Sombra Mezcal, Astral Tequila, iichiko Shochu, and TYKU Sake. Visit www.davosbrands.com/ for more information.

The Hidden Spirit of Kyushu-SHOCHU-Kagoshima and Miyazaki Prefecture team up to unlock the 500 year old mystery of a Japanese Distilled Spirit

April 15, 2021 by evebushman

KAGOSHIMA, JAPAN (PRWEB)

Kagoshima Shochu Makers Association and Miyazaki Prefecture aim to promote Satsuma, Kokuto and Miyazaki Shochu and to grow shochu’s recognition in the spirits category internationally. Both prefectures are excited to release a short film about shochu, a first of its kind, featuring a few of the world’s best bartenders.

Kagoshima is the birthplace of Imo Shochu, which is Sweet Potato or Satsuma Shochu, while Amami Island produces only brown sugar shochu called Kokuto Shochu. Miyazaki Shochu produces Imo and Buckwheat Shochu. Shochu can be made from over 53 different ingredients and has a unique production process using with Koji. Both prefectures have over a 500-year history of making Shochu.

Currently over 150 distillers have been producing shochu and have used the same traditional method of production for at least 100 years. Such intensive craftmanship has been passed down from generation to generation, but not many people know about shochu today.

Three NYC World Class Bartenders – Don Lee, sprits educator recipient of 2020 Tales of the Cocktails American Best Bar Mentor Award, along with Dev Johnson, former principal bartender of Employee Only cocktail bar and Kenta Goto, Owner of Bar Goto, all who are well known for their extensive knowledge of sprits, have visited Kyushu to see the production process of shochu and are interviewed about their view of shochu for the future.

Mr. Hamada, Chairman Kagoshima Shochu Makers Association said “We believe Shochu has finally reached the spotlight, it’s the next new Mezcal. We are so honored to work with these high quality and knowledgeable bartenders. We plan on continuing to create more storytelling experiences for the US market. We feel the door has opened now and I hope American consumers enjoy this amazing new flavor of Japanese Spirits.”

Film link: Kagoshima & Miyazaki Shochu File

Producer: Chikako Ichihara, Azix, Inc.
Creative Director: Keith Bedford & Shiho Fukada

Shochu Cocktails are also available Japan Sake and Shochu Makers Association http://www.shochu.guide

My Fave Spirits: A Part Two on The Year When Drinking Spirits Became Everyone’s Favorite Pastime

February 19, 2021 by evebushman

The article I did on the wines I had in 2020 was a lot longer read than this will be, but since I do divide my time between reviewing both I wanted to share some of the spirits, and some of the cocktails, I enjoyed last year.

Single Spirits

NEFT Vodka is made from pure Austrian spring water, is a San Francisco World Spirits Competition winner for BEST VODKA, and has been awarded many GOLD and DOUBLE GOLD medals from other competitions! Tasting: Aroma from two inches away and swirling: reminded me of a very fine sake, like a daiginjo where the sake rice has been milled down to 50%. With a gentle sweetness, as well as a creaminess, and some slightly buttery and even nutty notes. Flavor: Smooth, burn on the mid palate only and not immediate. Still reminding me of a fine cold sake but of course, this is definitely a smooth and creamy vodka. The mouthfeel makes me want to sip alone, not masked by ingredients in a cocktail or even with ice. If I hold on the palate, the way whisky master blender Richard Patterson instructs for tasting single malt scotch, the mouthfeel only becomes rounder and more balanced.

Gonzalez Byass Familia de Vino and The Dalmore: In three small wine tasting glasses we sampled the Alfonso, Apostoles and Matusalem sherries. Almost immediately we noted similar aromas and flavors found in The Dalmore definitely came from these three different sherry casks that they had aged in. Quite remarkable. Also of note, even though the three sherries grew sweeter on the nose as we tasted through them, that didn’t transfer to high sugar in the mouth… The Dalmore 12 yo was an entire bowl of fancy roasted and slightly salted nuts, vanilla bean and a hint of banana. The 15 yo, my favorite of the three, had a sweeter nose; rounder, more fruit, creamy, with a little toasted almond and pineapple. And the 18 yo, following a trend, had the sweetest nose, with lots of toasted oak and more spice. Simply outstanding.

Enjoyed a virtual tasting and happy hour via Zoom with the founder of Empress 1908 Gin, Peter Hunt, complete with a bottle of their gin, fancy bar tools, unique recipe cards and a list of ingredients I would need to make “seasonal focused cocktails…” I was already a fan of the gin, now even more so!

House of Suntory and their distilleries, blended and single malts, different oaks for aging, rare and some discontinued = amazing tasting and lesson! It was the Yamazaki 18 that stole Eddie’s heart, and wallet if we could ever find it! While I was completely content with the Hibiki Harmony blend that benefitted from five different types of oak barrels. Lots that we learned thanks to the Suntory Brand Ambassador Jonathan Armstrong and the Southern California Whiskey Club.

El Sativo, the 2020 Tequila of the Year at the San Francisco World Spirits Competition, launched last summer. 100% Blue Agave – Single Estate – 100% USDA Organic – 100% NON-GMO – Certified OK Kosher… And this is what I thought: Notes of vanilla bean, heavy sweet cream and toasted popcorn kernel – with no burn whatsoever – on the nose. The taste was smooth yet peppery – so interesting – and flavors reminiscent of buttered popcorn, and that same cream, ending with a spicy finish. Really liked having it both smooth and spicy! Then tried it with a little bit of squeezed lemon and it was like a lo-cal Margarita. This is not a tequila to shoot!

Had a great time sampling Country Smooth whiskey with a bunch of Women Who Whiskey LA members as well as Country Smooth founder, Lori Carcich, and two members of her team, Kyle Cammon and Scott Touchton. The approximately $25 whiskey – find at Total Wine all over Cali – was both spicy and sweet and didn’t get washed down in the cocktails we made with it.

Cocktails

Gin Martini: 2-3 ounces of the highly aromatic and flavorful Monkey 47, 1/2 ounce of Lillet Blanc (a white Bordeaux wine with quinine and other botanicals), shaken or stirred, then drained into a chilled Martini glass, with orange peel on rim and as garnish.

Sazerac: Build in a shaker with ice: 2 ounces rye whiskey (husband prefers Bulleit), 3 dashes bitters, 1 teaspoon simple syrup, stir or shake. Grab an iced Coupe glass from your freezer (we keep a couple of Coupe and Martini glasses there), and pour about a tablespoon of Absinthe in to coat the empty glass. We like that flavor so I tend to make sure the entire inside of the Coupe is coated, then discard the Absinthe. Pour your cocktail into the coupe, garnish with one Luxardo cherry.

My Grand Negroni: When there’s only time for one, make it big! With 1.5 to 2 ounces gin (as opposed to only 1 ounce) to 1 ounce sweet vermouth and 1 ounce Campari, shaken over ice, poured into an iced Martini or Coupe glass and garnished with orange peel.

Gin and Tonic: Use Empress 1908 Gin that changes to a lighter purple/pink hue when you add tonic, and constructed the way we had G and Ts all over Spain: In a large round wine glass (aka a Pinot glass) 1/2 filled with ice, add 2 ounces gin, 4-6 ounces of tonic, garnish with lime or orange peel.

The go-to Martini: I’ve been making this one for my husband for years. Build in a martini shaker filled with ice: 2-3 ounces Ketel One Vodka, 1/2 ounce Domaine De Canton Ginger Liqueur (think candied ginger), shake like mad, pour into a chilled Martini or Coupe glass, use lemon peel on rim and garnish.

Whiskey Sour: In a martini shaker without any ice build 2 ounces your choice of whisky – I used Dewars 12 YO scotch whisky as I had taken a class on them years ago and loved all of the single malts that go into the blend. You can use single malt or Bourbon If that’s your preference. Then add 3/4 ounces of freshly squeezed lemon juice (not from a bottle), 1/2 ounce simple syrup, 3 generous dashes of Angostura bitters and 1 egg white. Shake for 7-10 seconds, then add a few ice cubes just to cool off your drink and shake again for an additional 7-10 seconds. Strain (super important as no one wants a glob of egg white in their glass) into a chilled coupe or serve on the rocks, add a Luxardo cherry for garnish.

My Blue Martini: In a martini shaker over ice build 2 parts Empress 1908 Gin, 1/4 to 1/2 creme de violette, shake like mad, pour into a chilled coupe or martini glass, garnish with orange peel and feel very refreshed!

The Queen Bee: With Empress 1908 Gin, lemon juice, honey syrup, apricot jam and grated cinnamon! I also tried my hand at the Cranberry 75, also with Empress 1908 Gin, lemon juice, cranberry juice, simple syrup and Prosecco on top! (Google Empress for the measurements.)

Amaro Spritz: You only need three ounces of soda, two ounces of Amaro and a little squeeze of lemon or orange! Build in a tall Collins glass, stir, add ice and enjoy as an aperitif before dinner like we did or as a digestif afterwards!

Gin Old Fashioned: Build in a shaker two ounces your choice of gin, 2 dashes bitters (which gives it some color), about 1/2 teaspoon of simple syrup based on your own preference (if you muddle a sugar cube that’s about one teaspoon) and garnish with orange peel. Shake or stir, pour into an iced coupe or rocks glass.

Whiskey Buck: over cracked ice in a copper mug add two ounces rye whisky, juice of 1/2 lemon, and then fill as far as you like with ginger beer and give it a stir. It has a LOT more flavor that the traditional Moscow Mule made with vodka, and that same kick from the ginger and tart from the lemon. Trust me, in times like this when the vodka may be running low, get into your rye whisky for a change!

From Restaurants, on patios and to-go

Margaritas from Dario’s, classic Mai Tai at Eighth and Rail, Martinis from Old Town Junction, Backwoods, The Social and Salt Creek Grille. Loved the new Espresso Martini at Newhall Press Room! At SY Kitchen in Santa Ynez William Perbellini made us his Smoked Old Fashioned and a Barrel Aged Negroni, both outstanding. And last but not least we sadly had our last cocktails from Newhall Refinery.

In Paso: We made a quick stop at Azeo Distillery but made the time to taste and grab some swag from our friend David Vondrasek, the distiller, who is also the winemaker for Artisan Uprising! We sampled through rum, tequila, vodka – all very good, and we also saw his giant still! Definitely visit with them the next time you are in Paso and tell them I sent you, you won’t regret it!

Hollywood: Went to the Japan House LA for a “fun evening of Japanese Craft Spirits”, specifically to learn about and taste distilled spirits Shochu and Awamori alone and in a wide range of amazing cocktails.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Savor Japanese Craft Spirits: Shochu and Awamori at Japan House Salon

March 27, 2020 by evebushman

Boy oh boy, had an opportunity to learn from my favorite sake instructor, as well as taste tons of hard-to-find Awamori and Shochu alone and in cocktails. This was my social media post the day after:

Photo credit: Ed Bushman

“About last night…went to the @JapanHouseLA in Hollywood for a “fun evening of Japanese Craft Spirits”, specifically to learn about and taste distilled spirits Shochu and Awamori alone and in a wide range of amazing cocktails along with other interested press, bartenders and students. We also had a class on these spirits led by my former educator @Ueno_Toshio from @SakeSchoolofAmerica where we learned how they are made, where they are made, how to pair them and more…”

Spirits that stood out for me included Nankai Gold Shochu finished in oak casks, all of the Awamori made from Thai rice in Okinawa, different Shochu made from brown and black sugar as well as sweet potato, Yanagita Mizunara cask barley shochu, the Iichiko brand Saiten with 43% alcohol as well as their number one seller Silhouette and black bottle Kurobin with 25% alcohol. Remarkable Shochu cocktails included a highball, Manhattan and Old Fashioned. Photos can be seen here.

What I Learned from Instructor Toshio Ueno

Ueno grew up in a wine grape growing family that sold their grapes to wineries in Japan. This is where his interests began. He explained that Japan is the size of California, they get a lot of rain and temperatures range between 43 and 74 Fahrenheit. USA is the number one importer of Shochu. He described how distilled sake becomes Shochu, distilled beer becomes whisky and distilled wine becomes brandy. Shochu is unique in that it is only distilled once – which allows for the aroma, flavor profile and craftsmanship to stay true to the base grain or potato used.

From the Invitation: What is Shochu and Awamori?

Shochu is a popular distilled spirit in Japan that has been perfected and refined over the past five centuries, mainly in southern Kyushu. This spirit is made with a variety of ingredients such as sweet potato, barley, rice, brown sugar, and so on. A Japanese entrant in the 2018 Los Angeles International Spirits Competition received the Best Shochu award and won third place overall in the Spirits category.

Awamori is produced in Okinawa, Japan, and also boasts a long history, much like Shochu. Despite using rice as its main ingredient, it has a distinct fruity aroma (similar to apples or bananas), due to its unique atmospheric distillation method. Vintage Awamori that has been allowed to mature for three years or more is called Kusu, and it has a sweet and mellow vanilla-like aroma. Kusu, even with an alcohol level of over 40%, tastes mellow without a strong alcohol flavor and smells sweet.

japanesecraftspirits.com/

I Learned a Lot: Japanese Drinks by Stephen Lyman and Chris Bunting

September 27, 2019 by evebushman

I had titled this review before writing it, then I read this very educational and entertaining book and had to make a change because, well, I learned a lot about Japanese drinks yes, but also about the history and drinking culture in Japan. I found myself taking copious notes – some of which I will share in bullet points below – as well as a shopping list and travel plans. This is what I knew from the publicist:

The Complete Guide to Japanese Drinks: Drink your way through Japan (even from home) with the help of: The Complete Guide to Japanese Drinks! This comprehensive survey of Japanese drinks covers all the main types of beverages found in Japanese bars and restaurants, as well as supermarkets and liquor stores around the world (including Sake, Shochu, whisky, wine, beer & fruit wines). Descriptions of the beverages, their history, production method, current trends and how to drink them are provided. Detailed bar and buyer’s guides list establishments where readers can go to enjoy and purchase the drinks, both in Japan and cities around the world!

My Review

As I said above I learned a lot. The authors, Stephen Lyman and Chris Bunting, shared all of their information clearly so that anyone from a student of wine and spirits to wine and spirit lovers – that might just want to travel to Japan – would find more than helpful. Chock full of professional photographs, this was one of the best “textbooks” I had the pleasure to read in a long time.

These are a few takeaways for wine 101ers:

First off, you won’t “get lost in translation” as can happen with some book translations, as the authors are American and English.

Japan’s alcohol traditions date back two thousand years. A Chinese author made the first written record in 297 AD.

Early beer brewing was often done at home due to alcohol taxes and regulations. Beer remains the most popular drink in Japan. However, depending on what part of Japan you are in you may find the locals prefer shochu, sake, or wine.

Fermented rice for making sake was originally fermented through human chewing. Steamed rice goes in, spat out into a communal jar, by end of the day the saliva from chewing creates enzymes that turn the starch to a sugar, and yeast begins making it all alcohol – to be consumed that same evening. Wait a week and the concoction would create a beer-strength drink. Google the word for mouth-chewed sake if you like: kuchikamizake.

The word “sake” in Japan refers to all alcohol. Japanese use the word “Nihonshu” to refer to brewed rice sake.

Shochu is a Japanese distilled spirit that can be made from anything that can be distilled; most common is sweet potato, followed by rice and barley. An interesting one to find is the “black-sugar” aka “kokuto” in Japanese – it’s made from blocks of sun-dried molasses found in the Amami Islands. (Note: I’ve sampled a few sweet potato shochu at Japanese trade shows and always look forward to trying them.)

Shochu is distilled three times more in Japan than Tequila is in Mexico. And Shochu is mostly all consumed in Japan.

The spirit Awamori is referred to as “Japanese moonshine” in the book. We get the history, who drinks it (originally for aristocrats) and learn that it’s stronger than Shochu.

In 1853 Bayard Taylor, an American, said that Awamori tasted “old and mellow with a sharp, sweet unctuous flavor, somewhat like a French liqueur.”

Umeshu is a category of plum liqueur as well as for other fermented fruits drinks. The “ume” plum is the most common, a green pickled tart plum, sugar is added during the fermentation process. Many Japanese make the drink at home.

The two early giants in the Japanese whisky market remain the same: Suntory and Nikka. At one point in the early 70s Japan was the fourth largest whisky producer worldwide, and producing three times as much as Ireland. Currently they are garnering more attention for several awards for aged whiskeys.

There is a shout out and recommendation in this book to read the next book I’m reviewing: Brian Ashcraft’s Japanese Whisky.

Gin distillers use the required juniper but they also may add in green tea, bamboo leaves and ginger.

Over 100 beer breweries were open in Japan by the end of the 1800s, two today still stand: Sapporo and Yebisu. Craft breweries began popping up in 1994 as the Japanese minimum production laws changed.

Japanese wine is made most often from Koshu (a white grape varietal – and not the same thing as Koshu aged alcohol) or Muscat Bailey (the red grape varietal). There are many domestic sweetened and inexpensive wines. Manga (adult Japanese comic books) have made huge inroads in creating a desire to learn and taste more Japanese wines.

Cocktail making can be traced back to one bartender that opened many bars – the first without hiring costly entertaining hostesses – trained many bartenders, created an association of bartenders, created a bartending school and focused on professionalism: Tatsuro Yamazaki.

Sake, Shochu, Awamori and Japanese Whisky can be served many different ways and the book goes into detail the differences in each. How each is made is also a good part of the book.

The last two sections of the book is a global bar guide and shopper’s guide – both worth examination if you are looking for a particular Japanese drink near you.

About the Authors

Stephen Lyman interned for a sake distillery in Japan before becoming the first graduate of the Sake School of America’s Shochu Adviser Course and a kikisakeshi (sake sommelier) through Sake Service International. In 2016 he was named the first Honkaku Shochu Ambassador by the Japanese government through the Cool Japan program.

Chris Bunting has worked in London and Japan for publications including the Asahi Shimbun, Times and Independent. He developed his love of Japanese alcohol while living in Tokyo and is the author of Drinking Japan.

Get yours here à https://www.tuttlepublishing.com/japan/the-complete-guide-to-japanese-drinks

How Was Wine in the Pines 2018? Let Me Tell You!

June 22, 2018 by evebushman

During the drive along an empty 5 freeway on a Saturday afternoon, up to the Frazier Park exit and then a few more miles to watch the terrain change from dry desert like conditions to lush green hills and pine trees, I got to try out all the great cornering my little Mini Cooper can make on the now winding road: Welcome to Wine in the Pines 2018 in the Pine Mountain Club slice of the Los Padres National Forest.

Me and my little sister “Charlotte” at Wine in the Pines 2018

I think this is the third year my husband has graciously given his ticket up to my baby sister “Charlotte” for sisterly bonding time. We’ve always taken full advantage of the hour drive up and back to get very caught up. This year she said it was the best year ever as she was getting a hang of this wine tasting thing…while I visited with friends and tasted just a bit – lots of tossing out – as I’m the designated driver on these trips.

So, enough meandering, let’s get to the heart of the matter, what did we love to taste this year? You can skip my commentary below and just look at these four photo grids if you like, if not, here you go:

Always a good time tasting and visiting with Arndt Cellars, Ascension Cellars, Cass Winery (Ted Plemons is always a favorite at this event, as are his namesake “Ted” wines), Charles Wine (no not a distributor, he makes these wines), Stephen Hemmert Wines (loved that Roussanne), the owners of Vinemark Cellars, Tobin James poured by two sweet wine lovers from Bakersfield, Hoi Polloi and Pagter Brothers (these latter two share the Double Trouble Wine Room in downtown Newhall) towards the front of the event.

We always end our tasting in that section with my friend Yoshi Murakami with JFC International for chilled sake, shochu (he served one aged in spent Jim Beam barrels – my favorite) and shochu-based cocktails! The first year Yoshi poured at the event many people had only experienced warm sake, now that they’ve discovered cold sake, and how refreshing it is on a sunny day in the pines, his table has grown in popularity!

As I made my way up the loop – I knew that organizers Mark and Debbie Bailey always try to put the same winemakers in the same spots so their fans can find them – I knew I would meet up with Sherrijon Gaspard with her refreshing Vina Sympatica sparklers (look for a new line of still wines coming soon) and I never miss time with Michel Ayer of Workman Ayer (my all-time favorite white and red blends).

In the Pine Mountain Club Village Gazebo’s version of the Lompoc Wine Ghetto we enjoyed the live music, watching people dance and wine tastes from Flying Goat (Bubbles and Rose Bubbles), Fiddlehead Cellars, La Montagne (a new Pinot Noir) and Turiya.

Then after rounding the back bend I expectantly looked for Lee and Helen Williams of Golden Star Vineyards in their bright tie-dyed shirts, an ode to their flagship wine “Purple Haze” making new wine friends, and greeting us old wine friends too.

We loved the food that was supplied from the local restaurants like La Lena Mexican Restaurant, as well as yummy plates from our very own Wolf Creek Restaurant and Brewery. Would’ve enjoyed the Stella Artois Blood Orange beer our friends had, but I had to skip it, was getting time to get back on my favorite road!

Proceeds from Wine in the Pines benefit the American Cancer Society. Find Wine in the Pines on Facebook too.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Japanese Shochu Maker, iichiko, Hosts Successful Bartender Competition in Honolulu

March 22, 2018 by evebushman

NEW YORK (PRWEB) – Renowned Shochu maker iichiko hosted eight of Hawaii’s top bartenders for the 2018 iichiko BLŪ Bartender Competition on Jan. 31, at the popular Sky Waikiki. Andrew Woodley, of The Myna Bird Tiki Bar, took first place with his original creation, “Gift of the Islands,” showcasing the award-winning spirit.

iichiko roku photo from Kampai.US

iichiko hand-selected a panel of internationally and locally known experts to judge this year’s competition including the CEO of iichiko USA, Tomohisa Kadoyanagi, and award-winning bartender Jacques Bezuidenhout, voted Best Bartender in San Francisco and advisor for Liquor.com. Other experts in attendance included longtime “Barfly” columnist and Honolulu Star-Advertiser reporter Jason Genegabus; lead bartender at Yauatcha Skipper Bonano; and Jen Marshall, the New York Senior Portfolio Associate at Momentum Worldwide for William Grant & Sons.

iichiko BLŪ is a premium shochu spirit crafted and distilled from barley to ultimate create a rich yet delicate flavor. A favorite of local mixologists and foodies, iichiko BLŪ is exclusive to Hawaii, where restaurants and clubs alike incorporate the spirit into a diverse range of cocktails.

Andrew Woodley truly embraced the local flavors of Hawaii with his first prize cocktail, whose recipe includes pineapple gum, lemon juice, green chartreuse, shiso and mint leaves and iichiko BLŪ. iichiko awarded Woodley an all-expense-paid trip to visit the iichiko distillery in Oita Prefecture, Japan and a cash prize of $1,500. Second place winner William Hee of Stripsteak Waikiki, and third place recipient Tyler Johnson of SKY Waikiki, won cash prizes of $1,000 and $750, respectively.

“I was fortunate to win a truly amazing competition hosted by iichiko BLŪ. I was competing against friends who demonstrated, with their technical skills, showmanship and knowledge, why Hawaii is such a destination when it comes to craft cocktails, and why I’m so grateful and proud to be a part of this community,” shared Woodley. “I look forward to seeing the distillery, and its beautiful surroundings.”

“iichiko BLŪ is such a versatile spirit that lends itself to many flavors and recipes, and we were delighted to see how each bartender was able to utilize the shochu in new and exciting ways,” said Tetsuro Miyazaki, iichiko USA North America Development Manager.

iichiko BLŪ was named the Chairman’s Trophy Award winner in the shochu category at the 2017 Ultimate Spirits Challenge, one of the world’s leading spirits competitions. It also garnered the Tried & True Award and scored 96 points, the highest of all the shochus, at the competition. iichiko BLŪ was also honored with the Best of Shochu award, scoring 95 points at the 2017 Los Angeles International Spirits Competition.

Wine 101: Sampling Japanese Food, Sake, and Shochu (Part Two)

October 20, 2017 by evebushman

Essentially I attended the Japanese Food and Restaurant Expo to cover the sake and shochu portion (read part one of my coverage on the classes I attended on sake and shochu posted 10/13 on this blog) but I also knew, from my previous coverage of food shows, that beverages are only part of the picture.

In this second part of my coverage I will share both the food and drink that I found particularly tasty.

Japanese Foods

These were just some of the delicious Japanese cuisine available for sampling: tuna poke, albacore seared in garlic and other spices, fried shrimp pops, orange chicken, scallops, tempura, green tea, salads with various dressings, ponzu sauce, sesame oil, sesame paste, citrus drinks, a “young peach with syrup” for cocktails and what many Japanese people waited in long lines for: Ramen noodle soup. Everything looked and smelled heavenly.

Shochu and Sake Favorites

Most of the photos I took I compiled into three grids that can be seen here. (My personal favorite is me at a Sapporo refrigeration unit made by Everest.) As there was so much to see and taste there was no way I could possibly give each vendor the attention they deserved.

I also had taken the two classes mentioned above so I only have an hour or two, which I divided between a few sakes (some in expressions I hadn’t tried before) and lots of shochu that was new to me (as many restaurants that only have beer and wine licenses make shochu-based cocktails).

For my sake and shochu 101ers, this is some general information about the differences between the two, from BoutiqueJapan.com:

While “sake” can be a catch-all term for Japanese alcoholic drinks in general, the sake that most non-Japanese people are familiar with is a type of rice wine. Despite the wine designation, sake’s brewing process is actually closer to that of beer. While there are countless sake varieties with diverse flavors, types can be roughly divided along 2 extremes: “amakuchi” (sweet) and “karakuchi” (bitter/sour). The type of rice and water are both important in determining the flavor. Sake is one of those traditional Japanese drinks that remains popular today despite the influx of other alcoholic imports to Japan.

Shochu is the catch-all name for a wheat-based variety of Japanese alcoholic drinks. Shochu is typically combined with other ingredients (such as sweet potatoes, grown especially in the lava-enriched soil around the volcanoes of Kyushu) or brown sugar (the most famous Okinawan variety) during the distillation process. Although amounts can vary, shochu generally has more alcohol content per serving than sake.

Below are the sake and shochu that I grabbed technical sheets from as they were very delicious, so if you want more info email me:

Satsuma Shiranami sweet potato shochu – also referred to as Imo Shochu; Tenshino Yuwaku “Angel’s Temptation” sweet potato shochu; Kuro Shiranami Imo Shochu; Satsuma Otome Imo Shochu; Kuradashi Genshu (Shiranami Distiller’s Select) Imo Shochu; Kinjo Shiro Barrel Aged Rice Shochu; Choya Japanese Liqueur in Classic (sweet and tart), Shiso (Shiso herb flavor) and Honey (used instead of sugar); nearly everything we tried at the Houraisen table: Bi/Beauty Junmai Dai Ginjo for its “feminine” floral balance, Wa/Harmony Junmai Ginjo and Ghin/Promise Junmai Dai Ginjo was the top of the line and just perfect; from Okinawa and distilled from rice: Shimauta and Hanashimauta; “Umepon” which is a Dekopon Orange “a seedless and very sweet citrus fruit” and Plum liqueur; sweet potato and rice malt in Tomi-no Houzan, Kiccho Houzan and Hakuten Houzan; an incredible line-up of sake from the three-centuries old Katsuyama: Diamond Akatsuki Junmai Daiginjo Enshin-shibori, Akatsuki Junmai Daiginjo Enshin-shibori, Ren Junmai Daiginjo Kake-shibori, Den Junmai Daiginjo Fukuro-shibori, Ken Junmai Ginjo Fukuro-shibori, Gen Genroku shikomi (sweet and rich) and Lei Junmai Ginjo Fukuro-shibori (also sweet and rich) and the lineup from Takasago Shuzo.

About Mutual Trading (From Facebook)

MUTUAL TRADING COMPANY INC. is the premier Japanese food, alcohol beverage, and restaurant supply specialist. We are the Japanese food authority – true to the heart in upholding genuine Japanese cuisine traditions, and progressive in exploring new ways to provide innovative products and services. Mutual Trading imports, exports, distributes and manufactures the top brands for our retailer and foodservice customers.

For the last half century, MUTUAL TRADING has single mindedly followed one corporate mission: “Bringing the Flavors of Japan to the People of the World”. Today, we’re seeing a general acceptance and heightened regard for Japanese foods from people in diverse regions across the world. This is truly an exciting time. We express our sincere respect to those who have endeavored to promote Japanese cuisine.

http://lamtc.com/solutions-resources/2017-japanese-food-restaurant-expo/

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Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Wine 101: Part One Discovering the Largest Showcase of Japanese Food, Sake, and Specialty Supplies

October 13, 2017 by evebushman

Just when I thought I might have seen and tasted it all – a statement in and of itself is a bit crazy – I attended my first Japanese Food and Restaurant Expo. Of course there were terrific samples of fine Japanese food, an array of incredible knives and the type of service ware that you would expect from a country that excels in culinary presentation.

What I didn’t expect was the wide selection of sake and shochu I would want to taste, and a couple of educational classes thrown in for good measure. You ready for your sample? (Most of the photos I took I compiled into three grids that can be seen here.)

For part one of my coverage I will share information from the classes offered at what was billed as “A Trade Show for Trade Professionals.” The first was on the use of shochu in cocktails, and the second on the differences between warm and cold sake. (If you want to know the difference between sake and shochu in general tune in next week for part two where we will be tasting quite a few of each.)

Shochu Cocktail Demo by Jaymee Mandeville

Mandeville is a national brand ambassador and former bartender with several certifications under her belt. The first thing she wanted us to know about shochu was that it was versatile, and thereby can used instead of spirits for bars and restaurants that don’t have full liquor licenses. It has a lower ABV (alcohol by volume) designation than full spirits have, but a higher ABV than wine or sake.

One idea Mandeville shared was that restaurants that feature shochu-based cocktails could present them on a bar menu as “Low Alcohol Content” drinks. I found this interesting as some people seem unaware that their shochu cocktail isn’t going to have near the alcohol as a full strength version. It appealed to me, but not so sure about the person who is out just for a buzz.

Mandeville, much like the best bartenders, believes in batching some of the ingredients ahead of time, so that when the cocktail is ordered the guest doesn’t have to wait too long until it’s in their hands. She also suggested keeping fresh citrus at the bar. The juice, slice and rinds can all be utilized in different cocktails.

Trends to watch included Frose (aka Froze) which is variations of rose wine with additional alcohol blended into a frozen cocktail; Tiki drinks (rum drinks from the past revived); Vintage cocktails like the Manhattan, Old Fashioned and Sazerac; Spice(y) which is going to be either the addition of spice for say a seasonal wintery drink (cinnamon, nutmeg) or spicy additions (like jalapeno or other peppers).

Shochu Cocktail class led by Jaymee Mandeville

The drinks Mandeville made for us to sample included a Frose (yummy and sweet), a gin and tonic (more savory with the shochu in my opinion) and a Berry Berry Spicy (with Jalapeno that I would’ve never ordered but was outstanding). One student in our class asked about using wasabi in cocktails, Mandeville said it would be best in a shochu-based Bloody Mary.

Sake Samurai Toshio Ueno and Chizuko Niikawa-Helton

Ueno was my sake instructor earlier this year, for the WSET (Wine and Spirits Education Trust) Level One in sake, so I was thrilled to be learning from him again. He also introduced fellow educator Niikawa-Helton as an expert in warm sake. This was interesting to me as once I discovered cold sake I never went back to warm.

Come to find out that just like seasonal cocktails, Japanese people drink their sake warm in the winter and cold in the summer. Warmed sake can make sweetness, bitterness and/or acidity more prominent. Heating sake is also a form of hospitality, obviously showing your guest that you care about their comfort.

What was even more interesting to me were two side-by-side sake tastings: one warm and one cold. After noting the aromas and flavors in both, and finding them starkly different, I declared, “Oh, these are two different sakes” only to find out I was dead wrong.

Wow. Sake epiphany! The same sake tasted completely different warm than it did cold! For me the cold sake had more floral and sweet notes, while the hot had more savory and umami (thinks soy sauce, mushroom) characteristics.

Niikawa-Helton said that warm sake pairs extremely well with thinly sliced prosciutto and cheeses like Gruyere, Romano and Pecorino – something I can’t wait to try with guests!

A note on heating sake: both Ueno and Niikawa-Helton recommended immersing the sake vessel (usually a porcelain carafe made to withstand heat) into hot water – never use a microwave. If seems too hot you should just “add more sake!”

Part Two, on the food and beverages shared at the show, will run next week on this site. Hope you check it out.

http://lamtc.com/solutions-resources/2017-japanese-food-restaurant-expo/

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Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com