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One of my favorites—the Kuroki Honten “Memory” Sweet Potato (Imo) Shochu. Made with purple sweet potatoes and black koji...
06/14/2026

One of my favorites—the Kuroki Honten “Memory” Sweet Potato (Imo) Shochu. Made with purple sweet potatoes and black koji, it has an amazing flavor with great depth but incredibly smooth. Enjoy some today as Japan takes on the Netherlands at the World Cup—sadly without Liverpool Red Wataru Endo.

I was able to catch up with my great friend Yasu-san in Brooklyn. He moved back to Japan a couple years ago. He is help...
06/12/2026

I was able to catch up with my great friend Yasu-san in Brooklyn. He moved back to Japan a couple years ago. He is helping out at GEN .brooklyn for a short time. Go see him and have some great sake, Shochu and food and introduce yourself. He is the epitome of omotenashi! Kanpai

05/02/2026

Master Sushi Chef Kunihide Nakajima at work at his restaurant NAKAJI. His meticulous approach to traditional sushi techniques and flavors makes this one of the best omakase experiences in New York or Japan.

This is NAORAI “JOCHU”. Brand new to the market. Let me explain as best I can. It is a distilled spirit that is made wit...
04/03/2026

This is NAORAI “JOCHU”. Brand new to the market. Let me explain as best I can. It is a distilled spirit that is made with Junmai sake from Hiroshima and distilled through “unique low-temperature distillation techniques”. It comes in a “straight” version at 41% ABV and a 38% version that is aged in virgin American oak. It is absolutely delicious. As someone who loves Sake and Shochu this is a melding of the two worlds I did not see coming. Think complexity of sake and nihonshu with the alcohol content and nuance of Shochu!
Hand blown glass bottles with minimalist decoration present an impression that the JOCHU is the focus. It is, as it is really special.
Congratulations to NAORAI on an amazing beverage and thank you to Lisa Tobari for introducing it to me! Kanpai!
これはNAORAIの「JOCHU」です。市場に登場したばかりの全く新しい商品です。できる限り分かりやすく説明します。

広島の純米酒を原料に、「独自の低温蒸留技術」によって造られた蒸留酒です。アルコール度数41％のストレートタイプと、アメリカ産のバージンオーク樽で熟成された38％のタイプがあります。本当に素晴らしく美味しいです。日本酒や焼酎が好きな私にとって、これは予想もしなかった両者の融合です。日本酒の複雑さと繊細さに、焼酎のアルコール感とニュアンスが加わったもの、といったイメージです。

手吹きガラスのボトルにミニマルな装飾が施されており、JOCHUそのものが主役であることを印象づけています。実際にとても特別な一本です。

NAORAI（）の素晴らしいお酒に心からお祝い申し上げます。そして、紹介してくれたリサ・トバリさんにも感謝します。乾杯！

jochu 日本の蒸留酒 chefjmc3

Let the feast begin! Back at one of the best restaurants in North America (No.24). KONO YAKITORI. Such a great Chef, res...
04/02/2026

Let the feast begin! Back at one of the best restaurants in North America (No.24). KONO YAKITORI. Such a great Chef, restaurant and staff. Kanpai!

04/02/2026

Catching the southbound train once more….

03/21/2026

Enjoy the Spring Solstice and First Day of Spring! Breathe. Create. Enjoy Life.

I attended the Shochu Rising 2026 event in NYC today, sponsored by the Japan Sake and Shochu Makers Assoxiation. In addi...
02/24/2026

I attended the Shochu Rising 2026 event in NYC today, sponsored by the Japan Sake and Shochu Makers Assoxiation.
In addition to great Shochu for tasting, I met a global sales rep for one of the distillers. He thanked me for getting the law changed in NY (allowing Shochu with an ABV of 24% or lower to be sold by “soft” liquor licensees) and related that the distiller has seen a 120% increase in sales since 2023. I am really pleased the law change has had such a positive effect.

A while back I visited Hana Makgeolli Brewery in Brooklyn. Owner and Head Brewer Alice Jun allowed me to taste her Soju ...
02/23/2026

A while back I visited Hana Makgeolli Brewery in Brooklyn. Owner and Head Brewer Alice Jun allowed me to taste her Soju and it was fantastic. Today feels like a great day to have at another bottle of her Hana 20 (20% ABV). Geonbae! 건배!

Finally got to visit Izakaya Juraku and meet owner Kiyo-San. This is a very cool spot and had amazing energy. If you w...
02/07/2026

Finally got to visit Izakaya Juraku and meet owner Kiyo-San. This is a very cool spot and had amazing energy. If you want to learn more about Japanese Shochu, sake, whiskey and craft beer, then you need only ask Kiyo-san. He exhibits the best of Japanese hospitality (omotenaahi) and I will be back very soon. Kanpai!

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Columbia County, NY
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