In a previous post we discussed the two main types of shochu--korui shochu (甲類焼酎) and otsurui shochu (乙類焼酎). In addition to these varieties, there is also Okinawan Awamori (泡盛), which is a topic for another post. This week we would like to focus on a product from Tokushima Prefecture called Awa-no-Kaori Sudachi-chu (阿波の香り すだち酎. Like … Continue reading A refreshing summer beverage: Awa-no-Kaori Sudachi-chu (阿波の香り すだち酎）
During the Golden Week holiday, which is a week-long hiatus from the daily grind in Japan and runs from late April to early May, we went hiking on Mt. Mitake. Mt. Mitake is a medium-sized mountain with beautiful trails and is only two hours from central Tokyo. For our picnic at the top of the … Continue reading “The Other Day I Met a Bear”: 59 Takachiyo Mori-no-kumasan (たかちよ 森のくまさん）
Who is Noguchi Naohiko, and why is the brewery called a kenkyujyo (研究所), which means "laboratory" or "institute"? Noguchi Naohiko is a toji, or master sake brewer, from the noto (能登） school. Noto toji is a school of sake-making that originated on the Noto Peninsula in Ishikawa Prefecture, one of many schools of toji that … Continue reading Noguchi Naohiko Sake Institute Junmai Muroka Namagenshu 2020 Vintage (純米無濾過生原酒）
We at drinkingjapan.org fully understand that chestnuts are not a symbol of spring and that it would be seasonally inappropriate to sing this song in April. However, we are passionate about chestnuts and would like to take this opportunity to introduce a wonderful and somewhat rare type of shochu made with the Japanese chestnut, kuri … Continue reading “Chestnuts roasting on an open fire”: Dabada Hiburi (ダバダ火振） Chestnut Shochu
Moo-ve over, eggnog: there’s a new milk-based alcoholic beverage in town! Kusatsu onsen is considered one of Japan’s top three hot springs. Even if you have never visited this place, you have likely seen images like this: Yubatake Or this: Netsunoyu When driving to Kusatsu from Tokyo, you can drive past the Asamashuzo Tourism Center … Continue reading Perfect for Breakfast? Yogurt Liqueur from Asama Farm (浅間のヨーグルト酒)
As winter fades into spring, one can enjoy the various expressions of the color pink, starting with plum blossoms, which are often darker, and later cherry blossoms, or sakura. As sakura blossoms are in bloom for a very short time, they are a symbol of mortality and rebirth--the ephemeral nature of existence given a positive … Continue reading Tickled Pink: Atagonomatsu Harukoi Junmai Ginjo (あたごのまつ はるこい 純米吟醸)
French sake might have been an oxymoron in the recent past, but for those familiar with the concept of terroir, the two words (i.e., “French” and “sake”) constitute a harmonious whole. Terroir is that wonderful term for the influence that local conditions have on a wine. Wiktionary defines it thus: “The complete set of local … Continue reading Wakaze, a Very French Sake
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