Essence of Sweet Potato, Sip by Sip
While sake may be better known abroad, shochu has been more popular in Japan since 2003, according to the Japanese ministry of finance.While sake may be better known abroad, shochu has been more popular in Japan since 2003, according to the Japanese ministry of finance. It can be distilled from rice, barley, sweet potatoes, cane sugar, buckwheat or even chestnuts. (Koreans drink a related rice-distilled liquor called soju, and say they originated the drink.) The taste varies widely: it can be a bland vodkalike mixer or a full-bodied spirit as sublime as a single malt Scotch.
Honkaku, or "the real thing," is where shochu gets interesting. This version, an artisanal spirit, is produced from a single ingredient distilled just once, so it keeps the character of its base. Perhaps the most revered honkaku is imo-jochu, Kagoshima's signature shochu, distilled from fermented sweet potatoes. This complex spirit radiates a powerful aroma like that of dried shiitake mushrooms. It's astringent but not neutral like vodka: you taste the sweet potato flavor. And at 50 proof, it doesn't overpower you with alcohol.
We prefer a crisp, cold sake like a Jinmo, but in a certain mood, I do like shochu. D only will drink it with pomegranate juice (which is damn good).
Tags: drinking
Is the iichiko able to be served cold and warm, or just cold?
I headed down to Mitsuwa today but got confused (wrote down the wrong thing). I thought the iichiko was the sweet potato one. Eh, it's been a day of mistakes :) But I'm curious how you drink the iichiko.
Thanks
I would say iichiko would be served cold, either alone, or as a mix with pomegranate juice or similar. It is a little stronger than regular sake (which should be cold, in my estimation).
I think Mitsuwa is cool though - had you been there before?
This was my first time there and I didn't have long to explore but I certainly want to head back. Along with the iichiko, I picked up a bottle of "Black Bottle Sake" which is supposed to be able to be served warm or cold.
I've only ever had sake warm (save one time) which should give you an idea of how much sake experience I have. :)
I'll pick up some pom juice and give it a shot. Thanks for the tips!
http://www.sake-world.com/html/more-types-2.html has a little bit of context for your sake 'tasting'. My understanding is that the best sake is served cold, and only the 'lesser' sake is served warm, due to the harshness of it. Sake shouldn't leave a long, burning taste (tail), but leave your taste buds quickly. Shochu is something related to sake, but isn't quite the same. I find it more like a liquor to my uneducated tongue- a bit stronger, but then I've only had a few bottles of it. I haven't found the sweet potato version yet either.
Of course, take all of my pedantic-ness with a grain (peck) of salt: I'm an amateur. I do wish I had some now though, all this thinking about sake is making me thirsty! :)