Please join us for a very special night where we welcome four distillers from Miyazaki, Japan and their incredible shochu selections. Learn and taste your way through some of the very finest representations of this Japanese spirit. These producers make some of the most well known and sought after shochu in the world! We will be presenting them in the classic cocktail styles as well as sophisticated modern twists with some paired snacks.
One of Japan’s most iconoclastic shochu distillers, Junpei Kanemaru makes shochu the old fashioned way, eschewing modern machinery for hands on methods. His shochu is some of the very few fully hand crafted shochu being produced today.
Kuroki Hoten has exclusively producing shochu since 1885. The company motto “shochu-making is agriculture” informs everything they do. They take great pride in growing all the ingredients for their shochu themselves on their own organic farms, even using the byproducts of shochu distillation in fertilizer to continue the cycle.
The Watanabe brothers work closely together when growing their sweet potatoes, carefully following organic practices and local traditions, using tools made from locally harvested bamboo. Upon harvesting they aim to preserve the unique flavor of their crop in fermentation and distilling, throwing open the doors of the distillery to allow the fermenting vats to breathe the outside air and distilling carefully at atmospheric pressure to preserve the richness and depth of flavor, then storing and aging their shochu with as many of the natural oils as possible.
The Yanagita family has been hand crafting high quality shochu in southern Miyazaki since 1902. As a former engineer, 5th Gen Pres Tadashi Yanagita brings a tinkerer’s sensibility and a raw enthusiasm to shochu making. He has customized much of the equipment they use, from filters and ramps, event their used pot still!
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