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Below are the 5 most recent journal entries recorded in Let's Alcohol's LiveJournal:

Wednesday, May 30th, 2007
3:44 am
The drink that is mostly garnish
The moderator asked,
"Are there other types of alcohol produced in Japan that I'm missing?"

To this I have to say, UH, YES!! Those without a sweet tooth won't understand, but nothing tastes like Choya, but Choya. If you're in Japan, drink some umeshuu and think of me, because I sure can't get it where I am now. Drink it with soda, drink it with ice, drink it hot, drink it from a teeny jar on the train, or sit in the street drinking it from a 1-liter paper carton and shouting at people who look at you wrong. Muse on how lucky you are.

Speaking of Ume, how about those weird wines? I remember liking an Asahi Ume Wine, which was white wine made from ume. It had notes of nihonshu and home-brew, but there sure isn't anything else like it.
Friday, March 16th, 2007
1:43 pm
Nice Link

I just skimmed through a few articles, and I found the site to be quite informative. I'm gonna have to try out some of these.

Current Mood: okay
Thursday, March 15th, 2007
10:32 pm
Tenshi no Yuuwaku (Angel's Temptation)
Imo (potato) shochu
Price: 880 yen, on the rocks
Purchased at: Dynamic Izakaya, Osaka, Dotombori

Tenshi no Yuuwaku is a rather pricey shochu, but you get what you pay for. Aside from some rather tasty cuisine, Dynamic claims that they stock several types of shochu that you won't find anywhere else. As it's hard to find information on shochu tasting in English, this won't be quite as detailed as my beer reviews. From the moment I took a whiff of TnY, I could tell that this was in a different league than the trusty old Shitamachi Juice. It had an odor not entirely unlike a fine, aged single-malt scotch. Unlike the Napoleon of Downtown, this was a shochu you could swirl around in your mouth and enjoy its taste. Packed with a variety of flavors I can't quite describe since I drank it yesterday, and it went down smoothly even though I was drinking it straight. I was actually disappointed when the taste became diluted as the ice melted. This probably would taste nice mixed with oolong tea, but doing so would be comparable to putting A1 sauce on a real gourmet steak. Tasted nice with the sashimi carpaccio and nabe, didn't mix as well with heavier things like kara-age (fried chicken) and iberiko (no idea what that translates to) roast pork. Should I ever encounter The Angel in bottle form, I'll be bringing her home with me. For now, I'll keep working on my Tantakatan and Shitamachi Juice.

Score: 4 out of 5. Along with Noroma no Kame, one of the best shochu I've tasted. 4 because I don't really know what I'm talking about and there's certainly something even better out there.
Friday, March 2nd, 2007
12:13 pm
Shochu I Have Known and Loved
焼酎 (shouchuu or shochu) - a distilled alcoholic beverage that the Japanese probably ripped off from the Koreans and Okinawans. Usually around 25% alcohol (50 proof). Shochu can be made from a variety of ingredients such as barley, potato, rice, brown sugar, and many others. Shochu is traditionally served in these ways:

ロック (rokku) - on the rocks
水割り (mizuwari) - mixed with water
ウーロン茶割り (uuronchawari) - mixed with oolong tea
お湯割り (oyuwari) - mixed with hot water

There's also chu-hi - short for "Shochu Highball". These are usually a concoction containing fruit juice, shochu, and other mystery ingredients. Popular with women for their mild, fruity taste. Chu-hi is usually cheaper than beer and ranges from 3% to 7% alcohol.

BOOZE HOUND TIP: I'm not sure if this is standard practice. At the bar I worked at, all shochu drinks (on the rocks or -wari) cost the same. On the rocks orders would get 60ml of shochu, -wari would get 45ml. If you want more hooch for your money, get it on the rocks!

Shochu is usually less than 1500 yen a bottle, and you get old-man-cool points for drinking it. Try walking around with a flask of Iichiko instead of a beer at the next gathering you attend.

And now, Shochu I Have Known and Loved.

Not even Olde English 800 is gangsta enough to proclaim itself "King of the Ghetto" right on the bottle! Iichiko is mugi (barley) shochu made in Beppu, a hot spring town in Kyushu. Despite its low price and claim to royalty, Iichiko is pretty tasty even when compared to some more expensive varieties of shochu. There's also a slightly more expensive version, and you can get it in a sweet glass flask for 500 yen. May be a little strong on the rocks. Mixes very nicely with green tea, especially Soukenbicha.

Noroma no Kame
"The Slow Turtle". Kome (rice) shochu that's nice and smooth - a good one to try on the rocks. Not very common - I've only seen it at a cow tongue place near my apartment.

And they say English words are difficult to pronounce! Shiso (a minty leaf, sometimes served with sushi and sashimi) shochu that's heavy on the shiso taste. If you don't like shiso, give this one a miss. I've only tried it on the rocks. When my bottle of Iichiko runs out, I'm going to get a bottle of Tantakatan and try mixing it with other things.

Konbu (seaweed) shochu. It doesn't sound like it would be very good, but it is.

Kunesen 43度
Mean old fire-breathing 86 proof Okinawan Awamori. I don't remember if this is the one with the snake in the bottle. Truth be told, I usually don't remember much after I start hitting the Kunesen.
8:10 am
Welcome to the Jungle
In the spirit of neo_naniwa_beer, I've decided to make a community for some other breeds of Japanese alcohol. Neo naniwa's got beer and happoshu covered, so let's focus primarily on sake, shochu, wine and whiskey here. Are there other types of alcohol produced in Japan that I'm missing?

Current Mood: chipper
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