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and ate our way through the regional cuisine for five days
WHEN: Sunday
WHEN: Thursday November 18
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the blade does all the work
Brooklyn Kura Kasutori Shochu (BTL 750ml) Jokichi Takamine and ate our way throughSingle distilled, Kura Shochu follows a 20 day secondary fermentation with white koji. Followed by chill filtering the liquor, the shochu has a smooth, balanced, subtly umami profile, says Kyle. When asked about the koji, Kyle answered, Yellow koji gives more characteristic sake ginjo ka melony, herbaceous notes, while the white koji unlocks even more flavor from the rice bringing out chestnut, floral, and cereal grain aromas. I think flavor wise, we