The marriage of Paul Nakayama to a gorgeous lady residing on Amami Island signaled his end in the tech sector. His mother-in-law had told him about nankai shochu when he visited her. A little later, he went to a nearby refinery that produced an interesting brand.
As an immigrant whose parents and grandparents emigrated to the United States in the 2nd or 3rd generation, Paul views shochu as somewhat obscure because the 1st, 2nd, or 3rd generation blasts took center stage following the time when his grandparents and parents had emigrated.
Nankai, a low-alcohol and non-toxic shochu specifically designed for Californians, is a product created by Paul and his colleagues. There is no problem with the marking. Yankai translates to “southern oceans,” which accurately reflects your present-day semitropical climate encompassing your island chains in southern Kyushu. An exemplary sunrise over a blue ocean is the inspiration behind the name.
Paul has been promoting shochu across Wisconsin since joining the shochu club, which dispatched its first stroke in June 2013.
When Nankai is first brewed, it smells faintly green, as is normal for Kokuto Shochu since new cuts of wood are used for making Kokuto Sugar, and the new lushness of the Kokuto Sugar comes from all-around production. Perennial sugar stick grass has many qualities similar to those of perennial grass. While the green esters are nice in the wild after maturation and refining, they are not that nice in the laboratory.
Red cherries become the dominant scent after the grass retreats. Added to this is milk chocolate and raspberry in this dessert, making it look like a chocolate and strawberry dessert. You can never tell whether you smelled something or not because there is so much variety in fragrances. The tiniest amount of CH3)2CO and must be mixed. The combination of good and bad still exists, even though it is not uncommon. The flavors are both pleasant, both when they are strong and when they are weakened.
This beverage is light and refreshing since it is vacuum distilled and has a high alcohol content of 24%. A chocolate cherry flavor that consists only of candy-coated cherries.
Chocolate-dipped cherries mellow into notes of pear and mango over a rocky base in this organic liqueur. We concluded from our second reflection that pear + mango is equivalent to Kiwi. A pleasant acidity.
Our drink recommendations are not to mix shochu with heated water (shochu vaporizes at a high temperature when vacuum-refined). The aromas of vacuum-refined shochu with pop are usually delightful. However, Nankai was nothing short of a flavor explosion reminiscent of unprepared herbal tea.
Those seeking a stronger weakening than the rock should use “Choi-Mizu” (maybe 10% stronger than the rock). With such a high level of maturity, Nankai truly shines. Cherry flavors are particularly distinctive. A highly adjustable and rounded interior is provided.
Nankai is a Japanese shochu he and his loved ones enjoyed at an izakaya in LA. You can drink cherry-flavored products simply and conveniently. In our opinion, spritzing cold water enhances the natural flavor of the product.