TALK & TASTING

Kappa No Sasoimizu: Shochu with mild and deep flavor, made with premium quality ingredients and great distilling process. Ingredients: Sweet Potato





Satsuma Tekkan: Traditional earthenware brewed shochu. Tekkan shochu, which is made from selected Satsuma sweet potatoes, is brewed in traditional earthenware pots with two processes; “preliminary preparation” and “secondary preparation.”



Sastuma Godai: Since the Meiji era, this traditional single-distilled shochu with smooth, mild, and sweet flavor has been putting smiles on people's faces.





Nadeshiko: True Beauty barley shochu is a variation on a 400-year tradition, delivering an authentic depth of distilled barley combined with sweet flourish of cherry essence. Food pairing: Wonderful as an aperitif or served with fruits and chilled desserts such as sorbet and gelato; also great in mixed drinks.





Iichiko Kurobin: Soft and pleasant on the palate. Its simple flavor exudes subtly. Iichiko Kurobin is a genuine shochu that harmonizes exquisitely with all-koji raw spirits - the origin of barley koji drinks..

Mizu Saga Barley Shochu: Delicate, earthy, lively, delicious. Floral, sake-like aroma with notes of banana bread and fresh grains. Buttery texture. Drinks like a young whisky with hints of ripe melon and vanilla custard

Tenshi No Yuwaku: A highly prized Imo Shochu aged in Sherry Barrels and made with premium sweet potatoes and white koji. Tenshi no Yuwaku has a thick and creamy texture, and a sophisticated and elegant aroma. Shares brandy and sherry characteristics, while retaining all the richness of a sweet potato genshu.



Satsuma Kuradashi Genshu: Satsuma Shuzo is located in the southernmost part of Satsuma Hanto (the Satsuma Peninsula), which is an area of clean water and ideal and fertile soil for growing sweet potatoes. With these good ingredients and the skills and traditions of their Toji, delicious and high quality Shochu is made. Their motto is quality first, and to that aim they do not freeze any of the potatoes that they make their Shochu with.



Mugon: Sengetsu Shuzo's premium Rice Shochu sleeps in barrels of Kokuji (Evergreen Oak) for over ten years, lending it a peculiar and addictive flavor, a mellow aroma, and an impossibly round character.



Umepon: A puckering, refreshing and easy sweetness that could only come from a mixture of Japanese Ume (plum) and juice of the dekopon fruit, which is a sweet variety of the mandarin orange. Hakutake Shuzo invites you to enjoy this novel and masterful Umeshu.



Kintaro: Barley is roasted to perfection before being used to make this rare and special Shochu. High aromatics, with an initially sweet, roasted flavor that rises and fades into a dry, grassy bite, with a tail of buttercream and chocolate.





The Food Talk series is sponsored by Kikkoman Corporation.

Shochu is the easy-drinking spirit you didn't know you were missing in your life. Discover the diverse taste profiles of Japan's most popular liquor, the ideal beverage for sipping, mixing or pairing with food. Shochu sommelier, founder and editor of Kampai.US, takes us on a journey to trace shochu's history from its humble beginnings in the farms of southern Japan to the award-winning drink celebrated in Japan and around the world today. Whether you're a shochu novice or seasoned aficionado, this talk will open your eyes to a new world of flavor possibilities.Followed by a shochu tasting reception. Co-organized by Japan Sake and Shochu Makers Association.$40/$35 Japan Society membersMust be 21 years, or older.Highlights from the shochu that will be available for tasting include: