Historical Tidbits About Shochu In The U.S.

In April 2012, Sake and Shochu were declared by the Japanese government to be "national alcoholic beverages." The idea behind this decision was to help local economies, increase the demand for rice, and boost export sales. Motohisa Furukawa, the state minister for national policy, stated. "Sake and shochu are part of the Japanese culture of taking pride in high-quality rice and water. I'm confident [they] could develop into an export industry capable of penetrating the global market."

Though Sake is relatively well known in the U.S., and consumption continues to increase each year, familiarity with Shochu is much less common. There are Shochu advocates trying to promote this intriguing spirit, and I strongly recommend that you try to experience Shochu, expanding your palate and being adventurous.

In short, Shochu is a distilled alcohol, which can be produced from a variety of ingredients, including rice, chestnuts, sweet potato, milk, brown sugar, sesame, and more. The term "shochu" is written with the Chinese characters for “fiery liquor.” Like Sake, Koji is used during the fermentation process of Shochu. Its alcohol content commonly ranges from 50 to 90 proof (the legal maximum, dependent on the type of Shochu), and though it is commonly clear on color, there are varieties which possess some color too. It's important to know that Shochu is a diverse beverage, with many different flavor profiles, and it's fun to explore all of its varieties.

Shochu is generally separated into two categories, dependent on whether it undergoes a single distillation or multiple ones. Otsurui is distilled once and korui is distilled several times. Otsurui has a more distinctive aroma and flavor. It is more often enjoyed on the rocks. This type may also be referred to as honkaku, or "authentic," shochu, because it’s the original style. Koshu, as it is lighter and cleaner, is more often mixed in cocktails. Perhaps its most popular form is the chu-hi, a shochu high ball made using numerous fruit flavors. It can be found in single-serving cans or mixed fresh at bars and pubs. Another way to enjoy either type is known as oyu-wari, which is simply mixing it with a bit of hot water. This reduces the alcohol flavor, strengthens others flavors and warms the body.

It is thought that the origins of Shochu extend back in Japan to around the 16th century. During the 18th century, with the introduction of the sweet potato to Japan, shochu made from sweet potato started to be made. This is important as many consider sweet potato Shochu to be the best type. Today, Shochu is produced in all 47 of Japan’s prefectures, but the primary centers of production are Kyushu Island and Okinawa Prefecture.

What is the history of Shochu in the U.S.? Let's examine some of that history, to see how Americans perceived Shochu. 

The first reference I found was in A Treatise on Chemistry, vol. 3 (1881), by Henry Enfield Roscoe. The author stated, "The preparation of rice-spirit, or shochu, is conducted in Japan according to the following primitive plan. Rice is allowed to undergo a peculiar kind of fermentation: this yields the beverage called sake (from ki, spirit), containing from 11 to 15 per cent alcohol. The residue, after pressing out the sake moistened with some poor qualities of sake, is then submitted to distillation,.." He then continued, "The spirit thus obtained contains from 36 to 40 per cent of alcohol."

As we know, in 1854, Commodore Matthew Perry forced Japan to sign a treaty opening trade between the two countries. At that time, many Americans were curious about Japan, desirous of learning more about that country and its ways. Initially, Sake took center stage as it was the primary alcoholic drink of Japan, served to Americans visiting Japan and attending formal functions. It took longer for Americans to learn about Shochu, especially as it was considered more of a drink for peasants. As presented in the Treatise, Shochu was made from the dregs of Sake production, a distilled spirit which was about 72-80 proof.

The first newspaper reference I located was in the St. Johnsbury Caledonian (VT), October 1, 1885, which published an article on Japanese beverages. The article noted, "In our country there is another liquor, called shochu. This is a clear tasteless distilled liquor; its toxology is tremendous. Hundreds of the people were are ruined by the dreadful drink. It is said that after taking shochu, to drink water or to wade a stream is dangerous." This is a rather unflattering depiction of Shochu, by a Japanese native, and certainly wouldn't entice any American to try it.

The San Francisco Chronicle (CA), October 3, 1893, related the tale of the island of Okushiri, located in the Sea of Japan. In 1885, the island had a tiny population of only 260, but they annually consumed $3000 of Sake, Shochu and other alcohol. It was stated that 9 out of 10 men were addicted to alcohol, and the people finally got together to change matters, making a contract, pledging to never drink again. The contract was for a term of five years, and it was renewed for another five. After making this contract, and abiding by its provisions, the island proposed, doing far better economically than when they were spending so much money on alcohol. This article was reprinted in other newspapers, in New York, South Carolina, Indiana, Maryland and Illinois.

This incident, without some of the identifying details, was discussed in the San Antonio Daily Light (TX), November 27, 1894. The article stated, "An island in the Japan sea...exists where the fishermen population who were formerly addicted to the inordinate consumption of alcoholic beverages have reformed and converted the place into an earthly paradise. The islanders were enamored of sake and shochu, those being the names of their local poison,.."

As an aside, we'll note that in the Laws and Regulations Relating to Taxation of Japan (1905), in Article I-6, it stated, "The word 'Shochu' in this law is held to mean liquor or spirits obtained by distilling the lees of Seishu." Seishu is the legal term for Sake, so we see that Shochu was made from Sake lees. However, the Article continues, noting that "Those obtained by distilling the following liquors are considered to be 'Shochu.': 1) Seishu; 2) Dakushu; 3) Lees of Mirin; 4) Those obtained after fermentation by using rice, mugi (wheat, barley, or rye), kibi (millet), hiye or sweet potato and koji and water as material or by adding shukobo." This seemed to extend the basic definition of Shochu beyond just using Sake lees, and included items such as the use of sweet potato. Such other items though were probably much rarer than the use of Sake lees.

During the first decade of the 20th century, mentions of Shochu were rare and brief. The Hartford Courant (CT), June 26, 1905, stated, "The only distilled liquor produced in that country (Japan) is shochu, distilled from rice." The Chicago Daily News (NE), February 10, 1906, noted "...there is a stronger kind called shochu, which contains as much as 50 per cent of alcohol." 

The Democrat & Chronicle (NY), May 21, 1910, mentioned that in Japan there was "A stronger variety, shochu, contains from 20 to 50 per cent of alcohol." This last article, about alcoholic beverages in the "Far East," was reprinted in many other newspapers during this time.

Sweet potato Shochu. The Evening Sun (MD), September 22, 1921, discussed the island of Hachijojima, located in the Pacific Ocean between Japan and the Bonin Islands. On the island, they  grew only sweet potatoes and rice. For many years, there wasn't a tax on liquor and one of the inhabitants, A. S. Yamada, created a monopoly on alcohol production. However, soon after that, Tokyo banned the manufacture and sale of alcohol. After the ban, many islanders wasted their money on alcohol, facing economic ruin, including Sake and "moonshine shochu, which is a strong spirit brewed of sweet potatoes."

This is the first reference to sweet potato Shochu outside of the mention in the Japanese law. The previous references had been to Sake made from rice, Sake lees. And the connection of Shochu and sweet potato would be mentioned numerous times in future articles, while mentions of rice Shochu would decrease dramatically.

The Detroit Times (MI), January 13, 1935, published an article on life in Japanese, including family life. The article briefly noted, "The head of the family alone enjoys his glass of 'shochu,' an alcoholic brew stronger and saki, which is rice wine." 

For example, the St. Louis Globe-Democrat (MO), June 10, 1945 presented an article on Okinawa, mentioning that the men ".. take their relaxation almost entirely in drinking shochu, a liquor distilled from sweet potatoes which is cheaper, more potent and more plentiful than the Japanese sake. In dry seasons a bottle of good water can be traded even for a bottle of shochu." The Springfield Republican, June 10, 1945 also had an article on Okinawans, mentioning, "It is considered normal and manly for men to get beastly drunk on shochu, the strong drink of the islanders made from sweet potatoes, but women must not drink."

The Lockwood Luminary (MO), September 13, 1945 published an article on the Ryuku Islands, which includes Okinawa. It stated, "Drunkenness and imorality are the besetting vices of the men of the Archipelago. Ryukyu awamori, distilled from rice, has a higher alcoholic content than sake. Shochu 'burning liquor' distilled from sweet potatoes, is plentiful and cheaper." In short, Shochu was cheap and potent, made from sweet potatoes, and its consumption was limited to men.

The St. Louis Globe-Democrat (MO), November 20, 1948, noted that "All potatoes, white or sweet, can be made into a crude form of liquor that will stun like a blackjack." The article continued, "On Okinawa, natives use sweet potatoes to make their 'burning liquor' called Shochu."

Shochu as a Sake substitute. The Arkansas Democrat (AR), January 10, 1952, stated, "Shochu, made from sweet potatoes, is being widely used in Japan as a substitute for saki, the favorite wine, because of the rice shortage." This is another brief article that was reprinted in numerous other American newspapers across the country.

The San Angelo Standard-Times (TX), September 29, 1953, printed an article on Japanese culture, from motorists to Buddhists, and included information on their alcoholic beverages. There was a discussion of Saki, and then a brief reference to Shochu. "There is a distilled spirit, a saki brandy called shochu which is used by the poor who want a quick cheap buzz and as a libation for the departed spirits in the Shinto shrines."

A fascinating historical fact was mentioned in the Honolulu Advertiser (HI), October 10, 1954. It noted that, "An interesting fact in Japanese medical history is that sword wounds were treated with a 100-proof spirit distilled from sake called shochu preceding today's use of alcohol for cleansing purposes by several hundred years."

A terrifying Shochu incident. The Omaha World-Herald (NE), March 26, 1955, discussing a Tokyo AP article, noted that, "Shochu, a low grade sake made from sweet potatoes, killed five persons and blinded two others this week." No details were provided on this incident but it certainly wouldn't encourage any American to try Shochu.

Shochu moonshine. The Tampa Bay Times (FL), June 30, 1956, discussed a reporter in Japan who accompanied the police on a raid seeking illegal alcohol. The raid was successful and recovered a bunch of moonshine. "Moonshine is common in Japan and widely practiced by Koreans--" It was then mentioned, "Many liquor lovers got blind or killed when they drank methyl alcohol in moonshine when liquor was scarce right after the war." It was also noted that "..the moonshiners make cheap and strong (sometimes over 100 per cent proof) stuff called Shochu."

The Charleston News & Courier (SC), May 11, 1958 published that, "Shochu, the poor man's sake, originally was made from sake mash, but the modern version is a product of potato and other grains. Its alcoholic content is about 35 per cent or 70 proof." Again, we see that Shochu is cheap, something for the lower classes who couldn't afford Sake. It was interesting to see that Shochu wasn't commonly made any longer from Sake lees and other ingredients were now far more common.

Massaging cattle with Shochu? The Illinois State Journal (IL), December 1, 1962, mentioned that Japanese cattlemen fed their cattle beer and massaged them with "... shochu (Japanese gin)..." They claimed that the massages "... make the steers' blood more active."

The Las Vegas Review-Journal (NV), September 5, 1966, discussed the area of Sanya, Tokyo's "skid row." About 13,000 people, many who are Koreans, lived in flophouses in this area. It was noted, "Their diet consists of rice and noodle dishes, on which a filling meal can be made for as little as 30 yen (about 10 cents). They customarily drink Shochu, a raw liquor distilled from potatoes." The San Francisco Chronicle (CA), May 23, 1968, also discussed the Eta, the social outcasts of Japan, mentioning that they drink shochu, "... a kind of white lightning sake which sells for 40 yen (11 cents) a shot..."

The Atlanta Journal (GA), November 26, 1972, ran an article about Kagoshima, Japan. It was mentioned that, "They even have a sort of 'white lightning' in Kagoshima. It's a potent version of sake, Japan's most popular alcoholic beverage. This old Satsuma supersake is called shochu, and most Japanese abhor it. Kagoshimans down it with gusto."

Shochu statistics. The Greensboro Record (NC), March 16, 1973, detailed statistics on Japan's alcoholic consumption in 1972. Beer, the most popular drink, constituted 61.4% while Sake was in second place at 29.8%. Shochu, "a cheap distillate," constituted only 3.6%, with whisky at 2.7%;, and other alcoholic beverages at 2.5%. So, it's clear now that Shochu consumption was quite low in Japan, especially compared to beer and Sake.

Shochu consumption decreases. A year later, the San Francisco Chronicle (CA), March 31, 1974, noted that in Japan, whisky and brandy consumption now constituted 11% of the market, while "shochu, an inexpensive vodka-like spirit distilled from sweet potatoes" had seen its market share decrease by half. Already at a low amount, decreasing even further certainly wasn't good for Shochu, and it almost seemed it could end up as more of a footnote in the Japanese history of alcohol.

The Seattle Daily Times (WA), March 13, 1977, discussed the island of Kyushu, mentioning the popularity of Shochu. "Shochu is distilled from rice or sweet potatoes, unlike sake, which is brewed from rice in a process more like the manufacture of beer.." The article continued, "Shochu resembles the alcoholic drinks of China more than anything else. This may be due to the trading links which Kyushu developed with China some 1,500 years ago." The article also mentioned the potency of Shochu, that it can be 90 proof plus.

Shochu and snakes? The Abilene Reporter-News (TX), October 22, 1977, reported on Masuzo Nezu, aged 72, who created a drink with 70 proof Shochu and a batch of poisonous snakes, known as habu. This drink is supposed to contribute to longevity and sexual potency. However, about an hour after Masuzo placed 12 snakes into the shochu, one of the allegedly dead snakes came to life and bit him on a finger. He went to the hospital and was in fair condition. "The habu is common to the Okinawa islands of southern Japan, and sells for about $15 for use in the shochu drink. Shochu is made from potatoes and grain."

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Shochu and longevity. The Honolulu Advertiser (HI), September 13, 1978, discussed a possible connection between Shochu and long life. It stated, "Japan's oldest citizen, Shigechiyo Izumi, 113, says the secret to good health is moderate exercise, a lack of worries and a daily glass of shochu, a strong distilled spirit made from rice or potatoes, which 'helps me feel relaxed.' A year later, the Sacramento Bee (CA), September 16, 1979, mentioned that Izumi drinks a half-pint of warm Shochu daily, and at his 114th birthday, there was much Shochu at his party.

Interestingly, a Shochu distillery tried to capitalize on Izumi, using his likeness on the label of their "Long Life" Shochu. However, the Sydney Morning Herald (Australia), November 14, 1979, noted that Izumi contested the unauthorized use of his likeness, and he received an out of court settlement, which included a cash award of 200,000 yen, and he also would receive 1500 bottles of Shochu on an annual basis. The distillery probably thought that Izumi couldn't live much longer so they wouldn't have to give him too many bottles. They probably never suspected they might have to eventually give him about 10,000 bottles.

The Spokane Chronicle (WA), June 29, 1983, detailed that Izumi had celebrated his 118th birthday, mentioning that he had been born June 29, 1865, the same year that the Civil War ended in the U.S. Izumi was documented in the Guinness Book of World Records as the world's oldest man. And he was still receiving 1,500 bottles of Shochu each year. The Tyler Courier-Times (TX), February 1, 1985, noted that Izumi prefers a kind of Shochu made from black sugar. Unfortunately, the Alabama Journal, February 21, 1986, mentioned that Izumi had passed, though the cause of death was not yet known. He was 120 years old, and he had always claimed that Shochu was one of the reasons for his long, long life.

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Shochu and Horse Sushi? The State-Journal Register (IL), July 20, 1979, in an article on the consumption of horse in Japan, noted, "Connoisseurs claim that top-grade raw horse has excellent body and a light taste. They say it goes well with 'shochu,' powerful distilled spirits also popular among the young." Quite an interesting pairing, and probably one you'll never find in the U.S.

In the Charleston News & Courier (SC), September 5, 1980, there was an advertisement for Pier 1, the home decor store, noting the sale of "Showy Shochu and Sake bottles." The ad said shochu was a "sweet potato brew" and that the ceramic bottles sold for $7.99 each.

Shochu consumption rising. The Pacific Daily News (Guam), April 23, 1984, discussed some statistics on Japanese alcohol consumption, noting that beer was still #1, at 66.4%, and Sake was still #2, at 19.8%. However, Shochu had seen a 30.2% rise, and it now constituted 5.2% of the total, whole whisky & wine were at 5.1%. Even with Shochu's large surge, it still was only a small percentage of the total.

The Indianapolis News (IN), August 18, 1984, noted that Shochu had gained popularity in recent years, causing some concern to beer producers. The article also mentioned how John Travolta had recently done a commercial for Shochu.

More statistics. The Los Angeles Times, August 21, 1984, stated that back in 1947, beer had replaced Sake as the most popular alcoholic drink in Japan. Since that time, Sake had only regained first place twice, and the last time that occurred was in 1955. Last year, beer constituted about 67% of the total and Sake was only at 20%.

Maybe the most lengthy and detailed, as well as very positive, Shochu article to first appear in U.S. newspapers was in the Tyler Courier-Times (TX), February 1, 1985, which discussed the new popularity of Shochu. This article would also be published in numerous other newspapers round the country. The article stated, "A colorless concoction once derided as lower class swill is toppling traditional tipples as Japanese drinkers join the worldwide trend to light alcoholic beverages." Shochu sales were increasing by about 15% each year, while Sake sales were declining by about 2% each year. Whiskey sales, which had peaked in 1980, had recently been flat. It also noted that Shochu sales by volume had overtaken domestic whiskey in 1983.

The article mentioned that there were two types of Shochu, Type A and Type B. Type A, "about 50 proof, is a colorless, tasteless, odorless distilled grain alcohol diluted with water and very similar to vodka." It is popular with young people, who commonly use it in cocktails. Type A was marketed as far back as 1910, to utilize excess alcohol. Type B "is more traditional and distilled from rice, barley or sweet potatoes, or even sesame, black sugar, or chestnuts, and ranges from 40 to 72 proof." It is more popular with middle-aged and older people. The most popular way to consume it in the winter is in a glass with hot water.

The article also stated, "true shochu connoisseurs can spend whole evenings comparing the merits of spirits from different areas." It continued, "Shochu is not only trendy, it's a lot cheaper because it is lightly taxed." For example, top grade whiskey is taxed at 50.3%, top shelf Sake at 40.1%, and beer at 48.8%. Type A Shochu though is taxed at 14.4% and Type B at only 8.7%. A huge difference which is reflected in Shochu's much lower price.

The National Post (Ontario, Canada), May 18, 1985, detailed some of Japan's latest alcohol consumption statistics for 1984. Beer was still the most popular beverage, at 65%, while Sake was still in second place, though at only 19%, down 9% from 1983. Shochu now constituted 8%, a 40% increase from 1983. Whiskey was only 4%, losing some of its market share to Shochu.

For some current statistics, we note that in 2008, 970 million liters of Shochu were produced, but that has been decreasing since then, as in 2017, total production was down to 820 million liters. In 2017, Sake consumption in Japan had dropped down to about 5.6%, a big fall since 1985, while Shochu consumption was now 8.16%, meaning Shochu was more popular than Sake, though Shochu consumption still was relatively low.

In 2018, the Nikkei Asian Review noted statistics on Shochu exports to the U.S. in 2017. First, it was mentioned that Sake exports to the U.S. came to 6 billion yen ($53.4 million) and whisky exports were worth 3.7 billion yen. Shochu exports though were only 390 million yen (about $3.5 million). So, Shochu is only a tiny niche beverage in the U.S., with lots of room for growth.

For more detailed information on Shochu, there are two excellent books on the subject:

•  The Complete Guide to Japanese Drinks by Stephen Lyman and Chris Bunting
•  The Shochu Handbook by Christopher Pellegrini. 

There is two Shochu distilleries in North America, including:

•  Hawaiian Shochu Company, which was established in 2013, and is located on the island of Oahu. They produce the Nami Hana brand, made primarily with locally grown sweet potatoes.
• American Shochu Company, which is located in Frederick, Maryland. They produce Umai! Shochu ("umai" means "delicious"), an organic barley shochu. 

In addition, a couple other companies in the U.S. have made Shochu. Last year, the Colorado Sake Company collaborated with the Ironton Distillery to make Sai Shochu. St. George's Spirits, in Alameda, California, have created the St. George California Shochu, distilled from sake lees. I haven't tasted Shochu from any of these companies yet but I'm intrigued.

My top Shochu recommendation is the Tenshi no Yuwaku, 8 Year (pictured at the top of this post), which is made from 83% Sweet Potato and 17% Rice. It was aged in Sherry casks for about 8 years, which is rare as few Shochu are ever aged this long. It's name translates as "Angel's Temptation," a reference to the Angel's Share, the amount of spirit that evaporates over time while it ages in a barrel. It is rich, creamy and smooth, with intense Sherry notes, hints of sweetness, and plenty of complexity. Simply sublime.

(Revised/Expanded as of June 22, 2023)

2019: Top Ten Wines Under $20

What were some of my favorite wines of the past year?

As 2020 approaches, it's time once again to reflect upon the past year, to remember and savor many pleasant memories. As 2019 winds down, I'll be posting my annual series of Favorite Lists over the next few weeks, covering food, wine, spirits and other drinks. These lists should provide a comprehensive summary of my favorites from this past year, allowing my readers to more readily locate such gems, the best of my recommendations.

My first Favorites List of 2019 is my Top Ten Wines Under $20. For the previous 11 years, this list has included only wines Under $15, but over time, wine prices have obviously risen and it has been more difficult to find compelling wines under this price point. I've finally decided to raise the price point of this Favorites list, although these wines still remain excellent values. You can still find some compelling wines under $15, but it gets harder each year.

This list includes wines that not only I enjoyed, but which I also found to be particularly compelling for various reasons. They might be especially delicious, something more unique or just excellent values for the price. They all stand out, for some particular reason, above the other wines at this price point that I have tasted this past year.

This is a purely subjective list, based on my own preferences, and makes no claims about being the "best" wines out there. It is primarily the wines which spoke to me the loudest, even when they were subtle wines. These are all wines that I strongly recommend and which I believe many other wine lovers would also enjoy.

The wines are not listed in any particular order and each choice is linked to my more detailed prior review. All of these value wines are worth your consideration but please also note that the prices are approximations and the actual price may vary in your area. In addition, some of the wines might not be available in your local region, though you might be able to order them from the winery or an online store, dependent on your state's shipping laws.

1) 2016 Dow Vale do Bomfim ($12.99)
This wine is a blend of 30% Touriga Franca, 20% Touriga Nacional and 50% Field Blend of indigenous grapes. With a dark red color, it possesses an appealing fruity aroma with floral accents. On the palate, there is a tasty melange of red and black fruit (especially cherry and plum), peppery spice with some licorice notes. Mild tannins, a moderately long finish, and decent complexity for this price point. This is an excellent example of the great values you can still find in Portugal.

2) 2017 Herdade do Rocim Amphora Vinho Tinto ($17.99)
A blend of indigenous Portuguese grapes including 50% Moreto, 30% Tinta Grossa, 15% Trincadeira, and 5% Aragonez. The vineyards are organic and the wine was fermented in a talha (amphora), without any temperature control and using indigenous yeasts. At only 12% ABV, the wine has a deep red color with an interesting nose of earth and red fruits, with a mild floral note. On the palate, it was fresh, with deep and complex flavors of plum, black cherry, and blackberry, an earthy backbone, and a mild tomato accent. The tannins were well integrated, the acidity was good, and the finish was fairly long. And at its price, it is a good value for the quality, complexity and taste of this wine.

3) 2017 Chateau Mercian Yamanashi Koshu ($16.99)
You probably can't buy this wine in the Boston area, but there is a single restaurant in Massachusetts, Kamakura, that carries it, and this is where I tasted it. The wine is from Japan, made from the intriguing Koshu grape. This was an excellent summer wine, with plenty of acidity, bright citrus and peach notes, a streak of mineralogy, and a pleasing and fairly lengthy finish. There was a mild richness to the wine as well as a touch of salinity. This would pair great with seafood, including raw oysters.

4) Karavitakis Little Prince Red ($12.99)
This is another wine which I first tasted at a local Greek restaurant, the new location of Gre.Co in the Seaport. They only have two wines, a white and a red, both from the Karavitakis winery. This red wine is a blend of 65% Kotsifali and 35% Mandilari, both indigenous Greek grapes. The wine is smooth and easy drinking, but there is still depth to this wine, with pleasant black fruit flavors, including plum and black cherry. There is a freshness to this wine as well, and it pairs very well with a lamb gyro.

5) NV Cricova Crisecco Vin Spumant Alb Brut ($11.99)
This Sparkling Wine, from Moldova, is a blend of 90% Fetească Albă (an indigenous grape) and 10% Muscat, and is produced by the Charmat method (like most Italian Prosecco). I enjoyed it at a wine dinner at the Moldova Restaurant in Newton. At 12.5% ABV, this bubbly is aromatic, with a distinctive Muscat nose enhanced by some citrus notes. On the palate, it is dry, crisp and tasty, with flavors of apple, pear and subtle citrus. A very pleasant and easy-drinking, and at this price point, an excellent value as well.

6) NV Mirco Mariotti "Set e Mez" Rosato ($19.99)
I tasted this Italian Sparkling wine, from the Emilia-Romagna region of Northern Italy, at BISq, pairing it with their Fried Chicken. The wine is produced from the indigenous Fortana grape, made by the méthode ancestrale, with native yeasts. It was delicious, dry and complex, with pleasing red fruit flavors and a touch of earthiness. A nice depth of flavor and it worked great with the Fried Chicken.

7) 2015 3 Rings Shiraz ($19.99)
This Australian wine, made of 100% Shiraz, possessed a dark purple color and a nose of black fruits enhanced by spice notes. On the palate, it was a full bodied and muscular wine, with deep and complex flavors of plum, black pepper and raspberry, with a vein of pepper and other bold spices. However, it wasn't a jammy fruit bomb, and the alcohol was well balanced. The finish was fairly lengthy, the tannins bold but not overwhelming, and it has a spicy kick. This is a wine of power, but it isn't overpowering. The complex taste will please and with a juicy steak, the wine shines even greater.

8) 2017 Laurent Cazottes Champetre Blanc ($17.99)
On their wine list, Forge & Vine in Groton, has some interesting natural wines, including this one from the Gaillac region of south western France. It is produced from 100% Mauzac Blanc, a grape that is indigenous to this region. The wine is fermented in stainless steel with native yeasts, aged in tank on its fine lees, and isn't fined or filtered. The wine is also certified organic and Biodynamic. With a 12% ABV, this was an impressive white wine, one would like to enjoy all summer long. It was crisp and light, fresh and clean, with delicious citrus, especially lemon and pear notes. Excellent acidity, a lengthy finish, and a few floral hints. Pure pleasure and it would be a great pairing with seafood too.

9) 2018 Westmount Pinot Noir Rosé ($19.99)
From Oregon, where Pinot reigns king, this Rosé certainly was impressive. With a 12.9% ABV, it possessed a medium pink color and an alluring nose of fresh red fruits with a hint of tropical fruit. On the palate, it was dry, crisp and fresh, with bright strawberry and watermelon, and subtle hints of more tropical fruits and citrus. A tasty, refreshing and well-balanced wine, it was excellent on its own though it would also be very food friendly.

10) Bodegas Williams & Humbert Canasta Cream Sherry ($19.99)
Made from a blend of Oloroso and PX, this Spanish Sherry had a rich, brown color, and an alluring nutty aroma, enhanced with dried fruit notes and a little brown sugar. It has an excellent complexity, with a silky, creamy body and only a mild sweetness. The Oloroso was the primary star of this sherry, with a minor, but important, supporting role from the PX. The melange of flavors intrigued my palate, with enticing notes of nuts and caramel, a touch of raisins and dried figs. The finish was persistent and satisfying, prolonging the pure enjoyment of the taste. A killer value in a dessert wine.

Eight countries/regions made the list this year, more than the five from last year. Portugal took the lead with two spots on the list (the same as last year). The other countries/regions on the list included Japan, Greek, Moldova, Italy, Australia, France, Spain, and Oregon. There is plenty of diversity on this list, and it is also the first time that Japan has appeared on these lists. As for wine types, the list is also broken down into two Rosé, two Whites, four Reds, one Sparkling, and one Fortified.

One interesting trend this year is that half of the wines on this list were tasted at restaurants. Obviously their price at a restaurant will be two to four times the usual retail price, but most of these wines can also be found at your local wine shop, or they will be able to order them from you. Restaurants with good wine programs can present delicious and intriguing wines, and you simply have to be adventurous to find those wines. Ask the sommelier for some recommendations and be willing to be a vinous explorer.

I have other recommendations for wines under $20 on my blog and you just have to search for them. Even if some wine prices are rising, you can still find value wines all over the world, in every region, though some regions provide a greater range and diversity of value wines. It is important to remember that though wine stores sell plenty of wines in this price range, not all of them are of equal value. Wines in this price range do not have to be one-dimensional wines that all taste the same.

You can find wines of character and complexity, though you might need to spend a little more time seeking them out. Wine blogs can help you in that regard, pointing out wines that you might not otherwise know about. Tasting the wines before you buy them is another way to find such values. Or simply ask your trusted wine store staff for advice and suggestions. For more advice on finding value wines, please check out my article on the subject.

If you have some of your own recommendations for excellent wines under $20, please add them to the comments.

Etsu: An Intriguing Japanese Gin With Yuzu

After their great success with Whiskey, it's starting to look like that the Japanese now want to master Gin. 

What is Gin? Under the Code of Federal Regulations, Chapter 27: Alcohol, Tobacco & Firearms, Part 5--Labeling and Advertising of Distilled Products, in Subpart C--Standards of Identity for Distilled Spirits, section 5.22(c), it states: “Gin” is a product obtained by original distillation from mash, or by redistillation of distilled spirits, or by mixing neutral spirits, with or over juniper berries and other aromatics, or with or over extracts derived from infusions, percolations, or maceration of such materials, and includes mixtures of gin and neutral spirits. It shall derive its main characteristic flavor from juniper berries and be bottled at not less than 80° proof."

Juniper, a crucial ingredient in Gin, has been revered for at least two thousand years for medicinal purposes. Around the 16th century, it would be the Dutch who would finally distill a juniper-flavored alcohol, which they called Genever, creating a spirit that was intended to be something other than a medicine. Around the 1690s, Genever began to be exported to England and it quickly become the most popular spirit, especially with the lower classes, and it was renamed gin.

However, besides juniper, the regulations are very loose as to what other botanicals and ingredients can be added to Gin. This gives much leeway to producers to create their own unique gin blends, and also allows for producers to use more local ingredients, giving a sense of place to their gin. This likely doesn't quite rise to the level of terroir, but can be fascinating, and help anchor certain types of gins to specific locations.

As I often said, I'm very particular about gin as I dislike those with an overly strong juniper taste, far too piney for my preferences. I feel that the other botanicals get lost in those gins, vastly dominated by the juniper. I much prefer gin which has a more balanced melange of botanicals, and more and more of those styles of gin are being created.

Although the Japanese have been making gin for over 80 years, it didn't start making a mark until 2016, when the new Ki No Bi Distillery in Kyoto claimed to have made the first artisanal gin in Japan. Since then, a number of other Japanese artisanal gins have been produced by other distilleries, though it is still in its infancy and few brands can be found locally. These gins have been using numerous local ingredients, setting them apart as clearly Japanese, including shiso, yuzu, sandro pepper, green tea, cherry blossoms and more.

Recently, while perusing the shelves at Bin Ends, I discovered a bottle of Etsu Gin ($39.99), a Japanese gin, and I had to buy a bottle to experience it. Earlier this year, Horizon Beverage became the first distributor in the U.S. to sell this gin. Etsu is made on the island of Hokkaido, the most northern prefecture in Japan. The distillery is located in the city of Asahikawa, though I've had difficulty pinpointing the specific distillery. From my own research, there appears to be only a single distillery in Asahikawa, currently owned by  the Oenon Holdings, Inc., and it produces a range of Sake, Shochu, liqueurs and other spirits. Though I haven't seen a direct connection between Oenon and Etsu, it seems probable there is a connection. 

The label states "Etsu" means "pleasure." though it can also be translated as "jubilation" or "joy." Etsu Gin uses a base spirit of a 100% cane neutral spirit and its ingredients include yuzu, bitter orange, licorice, coriander, angelica root, tea leaves, and maybe more. The ingredients are macerated for about 24 hours and distilled in a copper still with a swan neck. It is diluted down to a 43% ABV, with water from the Taisetsu Mountains and charcoal filtered. Each day, they only produce a single 500 liter batch.

With a clear color, the smell of juniper dominates the nose though I could detect some other fainter smells, such as yuzu and floral elements. On the palate, the botanicals were much more balanced and the juniper took a more supporting role rather than the lead. The yuzu took a more prominent role, providing tart citrus notes, while there were other flavors of green tea, pepper, and lime, with floral notes. Overall, it presents a complex palate, with other intriguing flavors flitting back and forth across your palate. This is definitely the style of gin I love and the Etsu was impressive. Highly recommended!

I could probably drink this simply on the rocks, though it also works well in a classic Gin & Tonic. It was also tasty when combined with some San Pellegrino Sparkling Prickly Pear & Orange. If you love Gin, or simply want to experience something different, then seek out Etsu Gin.

Sake Consumption & Export News

Wine consumption in Japan has risen an average of 4.5% each year for the past six years, and women have been a significant factor in this consumption increase. Recently, Bloomberg published an article, Working Women In Japan Are drinking More Wine Than Ever, which detailed this situation. Euromonitor International, which considered Sake to be wine, noted that Sake is the most dominant "wine" in Japan, occupying about 61% of the market, though also noting that sales volumes have remained stagnant since 2011. Sake consumption apparently isn't increasing within Japan.

Since 2006, consumption of wine, other than Sake, has increased by about 50%, although it still remains relatively low, at only about 2.4 liters per-capita a year, the equivalent of about 3.25 bottles. As for which wines are consumed, Still Red Wine dominates at 19.7% with Still White Wine taking second place at 10.4%. The other types include Sparkling Wine at 3.9%, Still Rosé at 3.4%, and Other at 1.9%.

The article notes that increased wine consumption is especially due to "women in their 40s and 50s, who have helped boost wine consumption to a new record every year since 2012." Chilean wine has also become the best selling wine in Japan, ousting France for that honor. In 2015, Japan imported about 75 million liters of Chilean wine as compared to 58 million liters of French wine, There is plenty of room for growth in wine consumption in Japan but it seems like it will hurt the local Sake industry.

Fortunately, Sake exports continue to rise, at records levels. The Nikkei Asian Review, in an article "Japanese Sake Exports On the Rise," note that in 2016, Sake exports rose 10%, to about $137 Million, and this was the seventh consecutive year of record increases. Part of that increase is alleged to be due to a greater popularity of Japanese cuisine. These figures don't include the amount of Sake purchased by tourists, which could be significant. The increase in exports have also seen an increase in Sake rice harvests.

These statistics received some confirmation from Forbes, in its article U.S. Sake Sales Soar As Brewers Around The World Defy Ancient Japanese Traditions. The article notes that U.S. Sake sales have grown about 8% annually for over 20 years, though it wasn't until around 2000 that major U.S. cities started importing significant amounts of high quality Sake. Currently, about 89% of the Sake imported into the U.S. is premium Sake, and not futsu-shu.

This article also notes the increase in the U.S. of Sake breweries, such as the Texas Sake Co., which are trying to convince consumers to drink more Sake. Japanese Sake breweries are also trying to find ways to better market themselves to Americans, some trying to create nontraditional Sake, such as flavored Sakes, which might appeal more to Americans unfamiliar with Sake. There is also brief discussion of sweet and sparkling Sake being a gateway to higher quality Sake. I've long said that Sparkling Sake, which often is lightly sweet, fruity and effervescent, can be a good way to break down stereotypes about Sake and introduce newcomers to its diverse potential.

All of this news is positive for the Sake industry but there is still much more room for growth. We need more education about Sake, as well as more marketing efforts to show American consumers the diversity of Sake. We also need to show people that Sake is not just for Japanese cuisine but pairs well with all types of cuisines, from Italian to French, from burgers to pizza. Sake is a fascinating alcohol, with a great history, and more Americans need to experience it. Please make a resolution to try some Sake this Spring.

Sake News (And An Upcoming Sake Tasting)

Kanpai! Here is another short list of some of the interesting Sake articles that have been published lately. It is great to see more and more coverage for Sake, though I recommend that anyone seeking to publish a Sake article check it at least a few times for accuracy. A few basic errors continue showing up in introductory Sake articles, and those errors would be easy to eliminate if you had a knowledgeable Sake person check your facts. Let us also hope that we see more than just introductory Sake articles in the future. Sake has many depths and all those varied facets make great material for articles.

1) Want to taste and learn about Sake with me? On Wednesday, September 28, I will be presiding over two, one-hour Sake tastings (one at 6pm and the other at 7pm) at The Wine Press in Brookline. These tasting will be to commemorate World Sake Day, which is held every year on October 1. You will get to taste 6 Sakes, showcasing the diversity of this compelling Japanese beverage, with food pairings. I'll be talking about Sake, from its history to production, from its styles to its rituals, and will answer your Sake questions. The Wine Press is getting serious about Sake and I love to see their passion.

Hope you will join me at one of these tastings. Space is very limited so get your FREE tickets now here at Eventbrite.

2) The production of Nigori Sake was illegal for hundreds of years until one brewery convinced the Japanese government to allow them to produce it, finding a way to make Nigori but still fit within the law. The Nikkei Asian Review recently published a a fascinating article about the Tsukino Katsura brewery in Kyoto and Tokubee Masada, its 14th generation owner. It was Masuda's father who convinced the government to permit them to produce Nigori in the 1960s, opening the gates for other Sake breweries to do the same. Masada is also the Chairman of the Global Strategy Commission of the Japan Sake and Shochu Makers Association, helping to plan a strategy to increase Sake consumption across the world. Check out this article for some intriguing insights into the Sake industry and this innovative brewery.

3) Tax-free Sake for tourists? The Japan Times reported that the Japan Tourism Agency has plans to seek an exemption from the Finance Minstry for domestically produced alcohol, including Sake,  rom the liquor tax when they are bought by foreign tourists. This exemption would also include wine, beer, whiskey, shochu and more. These would essentially become duty free, and you could only buy them to take with you when you left Japan. For a 720ml bottle of Sake, the liquor tax is about 83 cents, so it would be most beneficial if you were buying a large amount of Sake. However, adding Sake to the duty free stores might make them seem to be even less expensive than what you might actually save.

4) Cartoons used to promote Sake? Back in 2007, Disney wanted to place Remy, the rat-chef from the animated movie Ratatouille, on a wine label. However, Disney canceled those plans as they faced lots of opposition, with a primary complaint that having a cartoon on a wine label might promote underage drinking. Japan has a very different mindset than the U.S. concerning animation, known as anime in Japan. Many adults in Japan embrace anime and it certainly is not seen as only for children. As such, they have no problems with using anime to promote adult products, which now includes Sake.

Dig Japan reported that AltPlus, a game development company, has been "Working together with breweries and illustrators, they’ve created characters collectively known as ShuShu. They are personifications of various nihonshu brands. The character’s birthplace is the location of that particular brewery, and their age corresponds either to the foundation of the brewery or to the history of a particular nihonshu. They also list the characters' favorite foods, which are those that go best with the nihonshu the represent. Of course, each character has their own throughout back story." The article provides the compelling artwork for 12 of the characters, and gives detailed info about three of them.

I think it is a fascinating promotion and I love the artwork. You can check out the official site for these anime characters, Japanese Sake Stories, but it is only in Japanese. I'm not sure these labels would ever be approved for the U.S. as there would be much opposition, alleging the labels could lead to underage drinking.

Thirst Boston: New Kids On The Block--Whisky From Unexpected Places

You probably know about Bourbon from Kentucky, Scotch from Scotland, and Irish Whiskey from Ireland. You might even know about the wonderful whiskey now being produced in Japan. However, were you aware, or have you ever tasted, whiskey made in France, England, Taiwan or India?  

At Thirst Boston, you had the opportunity to taste whiskey made in these countries at a fascinating seminar called New Kids On The Block: Whisky From Unexpected Places and its description stated: "These days whiskey means so much more than Scotch and Bourbon. From France to Taiwan, American bartenders and whiskey drinkers are now able to drink delectable brown potations from across the globe whether it be Japanese whisky from a 90 year old distillery or some of the first releases from an English upstart." It was intriguing to be able to taste whiskey from these countries, to obtain a glimpse into the differences they bring to this category.

The presenters at this seminar included: Scott Pugh, VP of Sales & Product Development for Venturi Brands, which owns Vicomte French Whisky; Gardner Dunn, Beam Suntory National Brand Ambassador for Hibiki, Yamazaki and Hakushu Japanese Whiskies; Gregory Fitch of Anchor Distilling representing Kavalan Whisky; and Raj Sabharwal, owner of Purple Valley Imports, sole importer of Amrut Whisky, the only Indian whisky currently in the US, and the English Whisky Company. 

In 2015, Americans consumed approximately 830 million liters of whiskey, and that amount continues to grow each year. Americans are enamored with whiskey and love exploring the various brands they find on the shelves of their local liquor shops. As they peruse these shelves, they're likely to start seeing whiskey made in countries not commonly know for whiskey production. I'm sure that will intrigue many whiskey lovers though they might not be willing to buy an unknown product. However, I encourage these consumers to expand their palates and try these new whiskies, as these countries are making some damn good whiskey.

From France comes the Vicomte 8 Year Old Single Malt ($40-$45) which is produced by a 3rd generation distillery located in the Cognac region. The distillery once provided bulk product for Cognac but eventually decided to make a product for themselves. They begin with 100% organic barley, grown and harvested in the Poitou-Charentes region of France. The whiskey is distilled twice in copper pot stills before going into French Oak Limousin Barrels for about six months. Then, it is aged for about 8 years in first-fill Cognac barrels.

This was a delicious, easy-drinking whiskey which might remind you of bourbon with its sweet vanilla and caramel notes. There were also some fruity notes, some apricot and citrus, with a touch of chocolate. Silky and smooth, it would be a great introductory whiskey which should appeal to many drinkers. The Vicomte was made to be easy to mix in cocktails and I think it would work well in that regard.

Vicomte started aging their whiskey about 12 years ago so they are planning to release a 12 Year Old whiskey in the near future. This is the second French whiskey I've ever tasted and both pleased me. There are only a handful of French whiskies available in the U.S. and I would recommend you check out the Vicomte.

The Kavalan Single Malt is made in Taiwan and I have previously written about this distillery and several of their whiskies so I encourage you to check out that prior post, Kavalan: Taiwan Whiskey In short, Kavalan is making some amazing whiskies.

During the last hundred years, Japan has made huge strides in the production of whiskey and now win top international awards for their products. Most whiskey lovers will confirm that Japan is making many fantastic whiskies and now they are eagerly sought. I'm a fan of Japanese whiskies and have written about them before such as Nikka Whisky. Suntory Whisky, which makes the Hibiki, Yamazaki and Hakushu brands, is all about innovation. With an assortment of different types of stills, different oaks, different grains, and more, they can produce about 160 different styles of whiskey. That gives them a huge amount of "ingredients" for the art of blending, which is vitally important to them.

Their former Master Blender used to eat the same meal every day, Tempura Udon, to keep his palate neutral. In addition, he didn't smoke and wouldn't eat garlic. That is certainly dedication and discipline. His replacement has been emulating a similar diet for the last nine years, though he's eating Soba instead of Udon. The Master Blender always thinks he can make a better whiskey, continually working toward perfection though he knows he will never reach that ideal. Hibiki is intended to be a "blend of harmony," and the foundation of their Hibiki product line.

The Hibiki Japanese Harmony ($60-$70) is a blend of at least 10 malt and grain whiskies, aged in five different barrel types, including American white oak, Sherry casks, and Mizunara (Japanese oak) barrels. The whiskies also come from three different distilleries, including Yamazaki, Hakushu and Chita. I think the Master Blender has accomplished their goal, with a whiskey with a fascinating and harmonious blend of flavors. It is light and on the sweeter side, with notes of honey, caramel, candied fruits and baking spices, though there is also a touch of smokiness and floral accents. It has an intriguing depth of flavors, with a long, pleasing finish. You really need to sample the wonders of Japanese whiskies.

It might surprise you to learn that India is the largest whiskey consumer in the world. Once you understand that fact, then it is easier to understand why they might start producing their own whiskey too. Amrut Distilleries was founded back in 1948 in Bangalore and they initially produced rum, considering that India is also the world's second largest producer of sugarcane. In addition, most of the whiskey produced in India is molasses based, though that is primarily consumed within the country. During the 1970s, they started producing single malts, though only for blended whiskies. However, now at least a couple distilleries have started to bottle single malts on their own.

Amrut makes a number of different single malts, using Indian barley, grown at the base of the Himalayan Mountains, and which is only used for brewing/distillation. They do not use age statements and the intense heat of the region matures their whiskey much quicker than usual. It is said that 1 year of aging in Bangalore is equivalent to about 3 years in Scotland. In addition, and as expected, they lose plenty of whiskey to the angel's share, as much as 15% in a single year.

The Amrut Fusion Single Malt (about $65), which was released in 2011, is a "marriage" of 75% unpeated and 25% peated 100% barley whiskey which is then aged for another six to nine months in ex-bourbon barrels and bottled at 100 proof. I enjoyed this whiskey too, finding it light bodied with an interesting and complex blend of flavors, including caramel, intense spices, citrus and a touch of smoke. Smooth and easy drinking, this is another whiskey which should appeal to a wide audience. It makes me want to try the rest of the Amrut portfolio.

Finally, we end up in England, with the first and now oldest whiskey distillery in that country, with about 5 whiskey distilleries now in the country.  Established in 2008, the St. George's Distillery is the home of the English Whisky Company, a name change which was necessary for the U.S. market to avoid confusion with a similarly named company. They received initial distillation advice from the legendary Iain Henderson, formerly of Laphroaig, so they started from a strong place.

The English Whiskey Co. Peated Cask Strength ($100-$110), at 60.9% ABV, is made from estate grown barley, was aged for about 4-5 years, and uses peat from the mainland of Scotland rather than the islands. That is a very important difference as the peat lacks the salinity you find from the islands and in addition, the inland peat doesn't express as strongly. The peat level in this whiskey is 55 parts per million (ppm), which is actually higher than Laphroaig at 50ppm. However, the English whiskey tastes much less smoky than the Laphroaig though you wouldn't expect that to be the case. There are notes of bacon fat amidst the mild smokiness, as well as caramel and toffee notes, with mild citrus, nuttiness, and vanilla. A complex and intriguing taste, with a fuller body and a lengthy, satisfying finish.

The main takeaway is that delicious and interesting whiskey is now being made all over the world and you should take the opportunity to try some of these new whiskies. You might just find a new favorite. And as these new countries gain more knowledge and experience, their whiskey will only  evolve and improve. Don't be a whiskey snob and  be willing to expand your palate.

Protecting Japanese Sake & Rice

It's probably not about foreign Sake breweries.

Two weeks ago, I wrote about Japanese efforts to legally define and protect "Japanese Sake." Legal protection apparently will be sought from the World Trade Organization (WTO), and the initial definition, which is still subject to change, indicates that "only sake made in Japan using domestically grown rice be sold as “Japanese sake.” Such efforts to protect "Japanese Sake" are akin to previous efforts to protect items like Champagne and Sherry, efforts I support.

However, I was curious as to why Japan decided to just now seek legal protection for Sake. What was the impetus for their decision? Were they concerned about the couple dozen of foreign Sake breweries which have arisen around the world, from the U.S. to Norway? None of the news articles seemed to indicate a rationale for Japan's actions.

I might now have an answer. An article I read yesterday in the Financial Times may just offer that rationale. You've probably heard about the Trans-Pacific Partnership (TPP), a "free trade" agreement among 12 countries, including the U.S. President Obama has been trying to get approval for this controversail agreement, and has run into some opposition, especially from Democrats. It is also an agreement which has garnered plenty of attention in Japan, and I wrote a couple years ago how it could lead to lessened or eliminated Sake tariffs.

If TPP passes, it could lead to a significant reduction in Japan’s heavy tax on imported rice, currently about $1.30 per pound. Discussions on rice imports and tariff reductions have occupied plenty of negotiations between the U.S. and Japan. If the taxes on imported rice are drastically reduced, it could mean that some Japanese Sake producers might decide to purchase the less expensive rice from the U.S. rather than use more expensive domestic rice. The Sake industry may see such a scenario as a threat to their traditional product.

Would Japanese Sake breweries actually use U.S. rice? Consider that about 75% of all Sake is called futsu-shu, regular Sake which often is made from table rice, and not the more expensive Sake rice. Futsu-shu often is inexpensive and some producers try to make it as cheaply as possible. If they had access to cheap U.S. rice, cheaper than domestic rice, there probably is a good chance they would do so to save expenses.

It seems logical then that the Sake industry would want to protect itself from this eventually, If they require "Japanese Sake" to use domestically grown rice, that would probably stop most Sake breweries from considering using U.S. grown rice, no matter how inexpensive. The threat to the integrity and reputation of Japanese Sake is not from foreign breweries. It is more from the possibility of Japanese brewers no longer using Japanese rice.

Sake News

Kanpai! Here is another short list of some of the interesting Sake articles that have been published lately. It is great to see more and more coverage for Sake, though I recommend that anyone seeking to publish a Sake article check it at least a few times for accuracy. A few basic errors continue showing up in introductory Sake articles, and those errors would be easy to eliminate if you had a knowledgeable Sake person check your facts. Let us also hope that we see more than just introductory Sake articles in the future. Sake has many depths and all those varied facets make great material for articles.

1) Ever hear of Sake Jelly? In an article on Eater,Timothy Sullivan discusses how Sake brewers have recently started to make a new product, Sake Jelly, which he describes as such: "Imagine a drink that pours out like a soft jelly, is mostly clear, sweet and usually has a low alcohol content around 1.5 percent, although certain brands go higher." The article mentions that the Kamotsuru Brewery makes an unflavored version while Ozeki makes a Peach version. I'll note, though it is not in the article, that Ozeki also makes Sparkling Sake Jelly in two flavors, Peach and Berry Mix. Though Sake Jelly isn't available widely in the U.S., Timothy provides a recipe for you to make your own. It's easy to do so you have no excuse not to try it.

2) A Sake brewery coming to the United Kingdom? The Newmarket Journal has recently reported that a Japanese company is hoping to open a Sake brewery in the village of Fordham in Cambridgeshire, England. The company, Dojima, purchased the Fordham Abbey, and is planning to invest plenty of money into the endeavor, ensuring the beauty of the area is retained. Everything is in the beginning stages right now, so it is a story I'll keep an eye on.

3) All-you-can drink Sake? Now that sounds like a fantasy I'd love to see fulfilled, and if I travel to Tokyo, it will become a reality. Rocket News 24 reported that a new spot, the Kurand Sake Market, has opened in Tokyo’s Ikebukuro neighborhood where you can drink all the Sake you want, from a selection of about 100. The restaurant was set to open on March 10, For a mere $25 (3000 yen), you get unlimited refills and you get to choose from one of six different types of cups, though you can change your selection at any time. It is a self-service place, and they serve a few different bar snacks, though you can even bring your own food with you. Just know that you must stand at this restaurant, so be careful you don't drink so much that you fall down. Unfortunately, we'll probably never get such a place in the U.S.

4) New York City & Sake? Edible Manhattan published an intriguing article about the development of the Sake scene in New York City. In just over 20 years, the city has transformed, from a place where there were few Sakes, and mostly low quality, to a place now where you can find around 800 different Sakes, The article talks about the restaurants and importers which helped to bring about these changes to the city, supplying more artisan Sakes to tantalize and delight their customers. Check out this article to get all of the details.

5) Sake in Arkansas? The Japan News recently highlighted Ben Bell, an Arkansas native, who is currently interning at the Nanbu Bijin Sake brewery. He once worked at a liquor store, and promoted Sake there. Ben's plan is now to eventually start a U.S. Sake brewery. You can also read another article about Ben in the Asahi Shimbun which gives more details on his Sake experiences. I only know Ben online but he seems to have a true passion for Sake and I wish him all the best.