Tag - shochu-2

 
 

SHOCHU 2

Japan Times
LIFE / Food & Drink
Apr 14, 2023
Noma Kyoto’s eclectic beverage lineup leaves no stone unturned
As with the food menu, the beverage program at Noma Kyoto is the fruit of long, deep and, by all accounts, highly enjoyable consideration by Noma’s head sommelier, Ava Mees List.
Japan Times
LIFE / Food & Drink / KANPAI CULTURE
Dec 11, 2022
The Okinawans helping black kōji to thrive
Nearly destroyed during the destruction of World War II, the enigmatic mold central to awamori lives on.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Nov 20, 2021
Miyazaki distiller sees the potential in hyper-local, sustainable shōchū
The Watanabe Distillery is a small, family-run business that was founded in 1914 and now produces about 50,000 liters of shu014dchu016b per year.
Japan Times
LIFE / Food & Drink
Sep 4, 2021
Japanese shōchū distilleries branch out with botanicals
Long-established breweries have started to branch out into the Western spirits of absinthe and gin, making use of the rich variety of local fruits, herbs and other botanicals.
Japan Times
LIFE / Food & Drink / THE RECIPE BOX
May 15, 2021
Celebrate summer with this simple Cider Surprise cocktail
Lee Reeve of InCiderJapan shares this simple and refreshing cider cocktail that you can easily make at home, perfect for the warmer months ahead.
Japan Times
LIFE / Food & Drink
Jul 25, 2020
Four Japanese home cocktail recipes starring The SG Shochu
These four cocktail recipes featuring The SG Shochu lineup include one by Yusuke Sakabe of bar Lurra in Kyoto, and three designed by Shingo Gokan.
Japan Times
LIFE / Food & Drink / KANPAI CULTURE
Jul 11, 2020
Welcome aboard SG Airways, Shingo Gokan’s cocktail-pairing pop-up
Since early June, The SG Club has hosted a food-and-cocktail-pairing experience that takes guests on a u201cvirtual world tour.u201d
Japan Times
LIFE / Food & Drink / KANPAI CULTURE
Jun 13, 2020
There’s a shōchū pairing for any meal or mood
Is Japanu2019s shu014dchu016b spirit the perfect diet aid? Maybe not. But it will pair with whatever you still have in your pantry.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Sep 28, 2019
Wagyu and seafood: At Imari Roaji, Saga sends its finest to Ginza
The further you travel in Japan, the more you discover that each corner of the country has its own character and food traditions. Every region produces its own distinctive strains of rice, seafood products, miso, pickles and sake. And those differences are important: They're expressions of history, culture and local identity.
BUSINESS
Sep 18, 2019
U.S. may ease bottle rules for Japanese alcohol as part of trade negotiations
Tokyo and Washington are in the final stage of talks over an easing of the United States' regulations on bottles for alcoholic beverages imported from Japan, under an envisioned trade pact between the two countries, it was learned Tuesday.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Sep 14, 2019
StandingBar Sanpachi: Squeeze in tight for a pizza and craft shōchū night
With so many contenders, it's impossible to anoint any single bar as the smallest in Tokyo, but StandingBar Sanpachi must surely be in the running.
Japan Times
BUSINESS
Sep 5, 2019
Event held in India to promote sake and other Japanese alcoholic drinks
An event to introduce Japanese alcoholic beverages such as sake rice wine and shōchū distilled spirits to Indian distributors and hotel officials was held Wednesday at the Japanese Embassy in New Delhi.
Japan Times
JAPAN / Regional Voices: Okinawa
Oct 12, 2018
Public and private sectors push to revive Okinawa's struggling awamori industry
With young people apparently finding Okinawa's awamori liquor less appealing, the industry has been hit with a decline in shipments for 13 consecutive years.
Japan Times
JAPAN
Aug 21, 2018
Students develop fertilizer from shōchū distillation remnants
Students in Kumamoto Prefecture have developed a low-cost method to cultivate photosynthetic bacteria for use as fertilizer using the distillation remnants of shōchū, a traditional Japanese liquor.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Mar 17, 2018
OnJapan Cafe&: Reimagining the fermenting tradition
Shibuya's Kamiyamacho district continues to bubble up with worthy new dining venues. One of the most intriguing new arrivals on its increasingly popular shopping street — the long, straight artery connecting Tokyu Department Store with Yoyogi-Koen — is OnJapan Cafe&.
Japan Times
BUSINESS
Sep 5, 2017
Kyushu distillers seek to build overseas fan base for shōchū
Spirits makers in Kyushu are working to attract overseas customers for their flagship product of distilled liquor called shōchū.
Japan Times
JAPAN / Politics
Aug 23, 2016
Former Oita Gov. Morihiko Hiramatsu of 'one village, one product' fame dead at 92
Former Oita Gov. Morihiko Hiramatsu, known for his "one village, one product" regional development campaign, died Sunday, sources said Tuesday. He was 92.
Japan Times
LIFE / Food & Drink / KANPAI CULTURE
Jun 10, 2016
Distilling the mysteries of shōchū
From my seat on the second floor of Shochu Zanmai, a bar specializing in Japan's indigenous distilled liquor, I can see directly into the building across the street. The bar is located down a narrow alley a 10-minute walk from Tokyo's Ikebukuro Station, and the close proximity of the surrounding buildings gives me a clear view of the neighbors. Through the window, I make out a group of Japanese men sitting around a low table next door, their arms raised in a toast. This scene of quotidian conviviality mirrors the atmosphere inside Shochu Zanmai, and I imagine that — like us — the men are drinking shōchū.
BUSINESS
Oct 22, 2015
Japan to boost protection of names of liquor-producing regions
The government said Wednesday it will expand the scope of the system to protect producing-area names of liquors as intellectual properties to enhance their brand power amid growing global demand for Japanese sake and shochu distilled spirits, sources said.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Aug 5, 2014
Aji no Nakamura: Comforting food and sake with ambience to match
Twenty years have passed since Teiji Nakamura announced himself to Tokyo with his first bar and, shortly thereafter, his eponymous upscale izakaya tavern — and five since he moved that distinctive, appealing combination of quality cooking, premium sake and buzzy ambience to Namikibashi, in Shibuya.

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