DOCSLIB.ORG

Korean Soju Catalog

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Korean Soju Catalog KOREAN SOJU CATALOG CO-HO IMPORTS WASHINGTON 12414 HWY 99 STE 17 EVERETT, WA 98204 PHONE: 425.353.4100 FAX: 425.353.4139 CO-HO IMPORTS IDAHO COEUR D’ALENE 750 W APPLE AVE #3188 COEUR D’ALENE, ID 83814 PHONE: 208.971.8887 COHO OREGON 7758 SW NIMBUS AVE #10/J BEAVERTON, OR 97008 PHONE: 503.980.8949 It is made with 100% natural Ingredients. 100% pure and natural soju made from rice, barley, sweet potatoes, tapioca, sugar cane, vegeta- ble additives and fructose crystal from Finland.” Alcohol: 20.1% Brewer (Location): HITEJINRO, South Korea CHAMISUL CLASSIC Item# LS1001, 24/375ML Item# LS1003, 12/750ML Item# LS1012, 8/1.5L Item# LS 1010, 6pk/375ML Boasting of rich mineral contents and pure and clean taste, this natural alkaline SOJU is refined with charcoals made from 3-year old bamboos grown in a clean zone of Mt. Jiri and southern coast of Korea. Milder version to the original Chamisul. Alcohol: 19.0% CHAMISUL FRESH Item# LS1002, 24/375ML Brewer (Location): HITEJINRO, South Korea Item# LS1006, 12/750ML Item# LS1013, 8/1.5L Item# LS 1011, 6pk/375ML This distilled specialty distinguished by its yellow label has a neutral composition which lends itself perfectly to fresh fruits, juices and mixers. Alcohol: 24.0% Brewer (Location): HITEJINRO, South Korea JINRO 24 Item# LS1007, 24/375ML Item# LS1008, 12/750ML Item# LS1009, 8/1.5L P a g e 2|4 The perfect blend of slim fruits and clean isul (dew) allows everyone to enjoy the refreshing taste. Available in 4 flavors: Grapefruit, Green grape, Plum and Strawberry. Alcohol: 13.0% Brewer (Location): HITEJINRO, South Korea CHAMISUL FRUIT Item# LS1014, 20/375ML (GRAPEFRUIT) Item# LS1015, 20/375ML (GREENGRAPE) Item# LS1017, 20/375ML (PLUM) Item# LS1019, 20/375ML(STRAWBERRY) It is made with 100% Natural Ingredients. 100% pure and natural soju made from rice, barley, sweet potatoes, tapioca, sugar cane, veg- etable additives and fructose crystal from Finland. Alcohol: 20.1% Brewer (Location): HITEJINRO, South Korea CHAMISUL CLASSIC (ORIGINAL) Item# LS1004, 20/200ML CHAM SOON made with 100% pure water that allows for an exceptionally smooth taste. It is purified through a 'cooling filtering system' that filters liquors for 30 hours at -4c. Alcohol: 19.5% Brewer (Location): Kooksoondang Brewery Co., Ltd., South Korea CHAMCAHM SOON Item#Item# LS5001 LS5001, 20/375ML UPCUPC 88 88 01415 01415 0545405454(9) (9) P a g e 3|4 Yipsejoo’ is a new type of soju that has realized fresh and clean taste by using the maple syrup gathered from the nature and aspartic acid known for its excellent effect on hangover recovery. Alcohol: 19.5% Brewer (Location): Bohae Brewery Co., South Korea YIPSEJOO Item# LS8001, 24/375ML, UPC 88 01147-10013(2) Item# LS8002, 12/750ML, UPC 88 01147-07068(8) Item# LS8004, 4/375ML, UPC 88 01147-11013(1) Yipsejoo’ is a new type of soju that has realized fresh and clean taste by using the maple syrup gathered from the nature and aspartic acid known for its excellent effect on hangover recovery. Alcohol: 22.00% Brewer (Location): Bohae Brewery Co., South Korea YIPSEJOO Item# LS8003, 6/1.75L UPC 88 01147-10014(9) IL-POOM is made with 100% pure water from underground and Korean rice fermented to become the traditional premium spirit. It's a premium distilled Korean spirit from rice. Brewer (Location): K-SOOL, South Korea SIZE: 20/375ML Item# LS8010, 17% Item# LS8011, 21% Item# LS8012, 40% This is undiluted liquid produced at the beginning and end of the distillation , and only used what was produced during distillation to capture excellent fragrance and flavor. By using the freezing filtration process, it removed the odor and impurities from the distilled crude liquid of 100% pure rice from distillation. This enables it to embody a crisp flavor and make it soft on the throat, thereby completing the delicate flavor and deep savor preferred by Korean consumers. Brewer (Location): Jinro, South Korea Item# LS1020 6/375ml Item# LS1021 6/375ml P a g e 4|4 .
Load more

Recommended publications
  • Microorganisms in Fermented Foods and Beverages
    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
    [Show full text]
  • Trends and Correlates of High-Risk Alcohol
    Advance Publication by J-STAGE Journal of Epidemiology Original Article J Epidemiol 2019 Trends and Correlates of High-Risk Alcohol Consumption and Types of Alcoholic Beverages in Middle-Aged Korean Adults: Results From the HEXA-G Study Jaesung Choi1, Ji-Yeob Choi1,2,3, Aesun Shin2,3, Sang-Ah Lee4, Kyoung-Mu Lee5, Juhwan Oh6, Joo Yong Park1, Jong-koo Lee6,7, and Daehee Kang1,2,3,8 1Department of Biomedical Sciences, Seoul National University Graduate School, Seoul, Korea 2Department of Preventive Medicine, Seoul National University College of Medicine, Seoul, Korea 3Cancer Research Institute, Seoul National University, Seoul, Korea 4Department of Preventive Medicine, Kangwon National University School of Medicine, Kangwon, Korea 5Department of Environmental Health, College of Natural Science, Korea National Open University, Seoul, Korea 6JW Lee Center for Global Medicine, Seoul National University College of Medicine, Seoul, Korea 7Department of Family Medicine, Seoul National University College of Medicine, Seoul, Korea 8Institute of Environmental Medicine, Seoul National University Medical Research Center, Seoul, Korea Received November 30, 2017; accepted February 28, 2018; released online August 25, 2018 ABSTRACT Background: We aimed to report the prevalence and correlates of high-risk alcohol consumption and types of alcoholic beverages. Methods: The baseline data of the Health Examinees-Gem (HEXA-G) study participants, including 43,927 men and 85,897 women enrolled from 2005 through 2013, were used for analysis. Joinpoint regression was performed to estimate trends in the age-standardized prevalence of alcohol consumption. Associations of demographic and behavioral factors, perceived health- related effects, social relationships, and the diagnostic history of diseases with alcohol consumption were assessed using multinomial logistic regression.
    [Show full text]
  • Health Benefits of Fermented Foods and Beverages
    Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods.
    [Show full text]
  • Co-Ho Imports Catalog
    CO-HOCO-HO IMPORTS Imports CatalogCATALOG SHOCHU/WHISKEYSShochu A local address: CO‐HO IMPORTS WASHINGTON 12414 HWY 99 STE 17 EVERETT, WA 98204 PHONE: 425.353.4100 FAX: 425.353.4139 CO - HO IMPORTS IDAHO 750 W Appleway Ave #3188 Coeur d'Alene, ID 83814 PHONE: 208.971.8887 CO - HO OREGON 7758 SW NIMBUS AVE #10/J BEAVERTON, OR 97008 PHONE: 503.980.8949 KAKUSHIGURA BARLEY / AGED Item# LS4024, 12/750ML, $20.75 / $20.13 JAKUUNBAKU BARLEY Item# LS4007, 12/750ML, $48.23 / $45.93 HITOTSUBU NO MUGI BARLEY Item# LS4016, 12/750ML, $26.63 / $25.84 Page 2 | 17 KINTARO BARLEY Item# LS4006, 12/750ML, $42.49 / $40.46 SHIRO TSUKUSHI BARLEY Item# LS4004, 12/750ML, $26.90 / $26.10 KURO TSUKUSHI BARLEY Item# LS4005, 12/750ML, $26.90 / $26.10 Page 3 | 17 TORIKAI RICE 12/750ML The Best Selling KOME Shochu HAKUTAKE SHIRO RICE 24% HAKUTAKE SHIRO RICE 25% Item# LS4022, 12/750ML, $22.26 / $21.60 12/750ML Item# LS4028, 24/200ML, $7.36 / $7.14 SENGETSU RICE 6/750ML Page 4 | 17 KINJO SHIRO RICE Item# LS4029, 6750ML, $30.46 / $29.54 24-DO GINREI SHIRO RICE Item# LS4017, 6/750ML, $23.10 / $22.41 Item# LS4018, 24/200ML, $7.90 / $7.66 24-DO KAWABE RICE Item# LS4019, 6/720ML, $29.42 / $28.54 Page 5 | 17 40-DO MUGON RICE 6/750ML SATSUMA HOZAN SWEET POTATO 24% SATSUMA HOZAN SWEET POTATO 25% Item# LS4020, 12/750ML, $30.32 / $29.42 Item# LS4020, 12/750ML, $30.32 / $29.42 TOMI NO HOZAN SWEET POTATO 24% TOMI NO HOZAN SWEET POTATO 25% 12/750ML Item# LSXXXX Page 6 | 17 KICCHO HOZAN SWEET POTATO 24% KICCHO HOZAN SWEET POTATO 25% 12/750ML Item# SATSUMA SHIRANAMI SWEET POTATO 24%
    [Show full text]
  • Share Your Piece of Paradise with Us MAISAN MOUNTAIN Hit the Trails for Fresh Air, Beautiful Views Pages 12-14
    VOLUME 9 NO. 3 JUNE 11 – JUNE 24, 2020 SUBMIT STORIES TO: [email protected] STRIPESKOREA.COM FACEBOOK.COM/STRIPESPACIFIC FREE Share your piece of paradise with us MAISAN MOUNTAIN Hit the trails for fresh air, beautiful views Pages 12-14 Stars and Stripes is asking readers to write about their own piece of paradise. Yes, that means you! Our annual Destination Paradise magazine highlights must-see travel spots across the Pacific — and your bit of paradise could be included in our 2020-21 edition that hits the streets on Pacific bases in September. Submit your story and photos to [email protected] by July 19. We’ll make you famous! Check out our previous Destination Paradise mags Enjoy a blast from the past Pages 8-11 Daegu 2 STRIPES KOREA A STARS AND STRIPES COMMUNITY PUBLICATION 75 YEARS IN THE PACIFIC JUNE 11 − JUNE 24, 2020 Mapo Bridge crosses the Han River in Seoul. Photo by Alexey Komarov, Wikimedia Commons Max D. Lederer Jr. Publisher Lt. Col. Richard E. McClintic Commander Joshua M Lashbrook Chief of Staff Chris Verigan Engagement Director Marie Woods Publishing and Media Design Director Chris Carlson Publishing and Media Design Manager USFK worker helps thwart Eric Lee Advertising and Circulation Manager Enrique “Rick” W. Villanueva Jr. Korea Area Manager suicide attempts on bridge Jinsun Song Operations Manager BY KIM GAMEL, “I just rambled, but at least I got by and waved at crews that responded Kentaro Shimura STARS AND STRIPES their attention for a little bit.” the closed-circuit to a call at 5:48 a.m.
    [Show full text]
  • Korea - Taxes on Alcoholic Beverages
    WORLD TRADE ORGANIZATION WT/DS75/R WT/DS84/R 17 September 1998 (98-3471) Original: English Korea - Taxes on Alcoholic Beverages Report of the Panel The report of the Panel on Korea – Taxes on Alcoholic Beverages is being circulated to all Members, pursuant to the DSU. The report is being circulated as an unrestricted document from 17 September 1998 pursuant to the Procedures for the Circulation and Derestriction of WTO Documents (WT/L/160/Rev.1). Members are reminded that in accordance with the DSU only parties to the dispute may appeal a panel report. An appeal shall be limited to issues of law covered in the Panel report and legal interpretations developed by the Panel. There shall be no ex parte communications with the Panel or Appellate Body concerning matters under consideration by the Panel or Appellate Body. WT/DS75/R WT/DS84/R Page 2 Note by the Secretariat: This Panel Report shall be adopted by the Dispute Settlement Body (DSB) within 60 days after the date of its circulation unless a party to the dispute decides to appeal or the DSB decides by consensus not to adopt the report. If the Panel Report is appealed to the Appellate Body, it shall not be considered for adoption by the DSB until after the completion of the appeal. Information on the current status of the Panel Report is available from the WTO Secretariat. WT/DS75/R WT/DS84/R Page i TABLE OF CONTENTS Page I. PROCEDURAL BACKGROUND.......................................................................................................1 II. MEASURES IN ISSUE .........................................................................................................................3 A. THE LIQUOR TAX LAW ............................................................................................................................3 1.
    [Show full text]
  • Stew Kit @ Home
    @ Home Specialty Menus Daily Pick-up with Pre-order 10:00AM - 5:00PM ADDITIONAL A LA CARTE MENU ITEMS Ahi Poke Kit Ahi, Green Onions, Onions, Ogo, Sesame Oil, Soy Sauce, Inamona, Hawaiian Salt $15 6” Okinawan Sweet Potato Cheesecake Haupia Whipped Cream $20.00 / $10.00 for half Mud Slide Cookie $10.00 for 6 CONDIMENTS Chili Aioli (14 0z.) $10.00 Li Hing Dressing (12 oz. bottle) $8.95 Kizami Wasabi Watercress Tsukemono (8 oz.) $10.00 Vegan Ginger Pesto (8 oz.) $5.00 AW Chili Pepper Water (12 oz. bottle) $8.00 @ Home TOMORROW’S DINNER Served Frozen in 32 oz. containers $15 each or 2 for $25 Local Style Beef Stew Tomato Soup with Meatballs Pork & Sumida Farm Watercress Soup Seafood Corn Chowder Ham Hock, Daily Catch, Salmon, Clams, Corn Poi Stew Collagen Rich Bone Broth Mustard Cabbage & Braised Daikon Vegan Stewed 100% Kawamata Farm Tomatoes Vegan Kawamata Farm Tomato Sauce While supplies lasts @ Home DIY CHILLED KITS All DIY Chilled Kits are ready to cook. AW Ramen Includes: 5 Balls of Raw Sun Noodles, ½ gallon of AW Ramen Broth, this week’s featured protein, Okuhara Kamaboko, Green Onion, Peterson’s Upland Farms 7-minute Egg $28 while supplies lasts Stew Kit Includes: 3.3 lb. of frozen beef cubes, Potatoes, Garlic, Carrots, Celery, Onion $30 Protein Pack $55 for all or order à la carte Frozen Bone in Chicken ighs (5 lb.) $10 Frozen Stir Fry Pork Strips (3 lb.) $16 Frozen Beef Chuck Choice Stew Meat (3 lb., 1.25” cubes) $22 Petersons' Upland Farms XL Eggs (Flat of 30 eggs) $12 @ Home SUPPORT OUR FARMERS Farmer’s Basket Includes: Ho Farms’
    [Show full text]
  • Ommonmea Volume XIV
    ommonmea Volume XIV.--Nurtib6r 4. HARRISON BURG, VA., THURSDAY, OCTOBER 31, 1878. $2.00 a Year in Advance OCTOBEI*. How Doth Death Speak of Our Boloyed? are of eqaal length and porfeotly form- A UULLBKD.8AP.K0N.OULLEKD SAP.MON Mr. Jefferson Davis lost his onlv son How doth Death speak of our beloved. oa. The ProfeBaor continued to ex- Rn1llK, . r.. , ... / . When It bath laid tliera low— OPENliTG Whpn It has sat Its bal lowing touch that, while the head, tfrms and thorax, Cc u.™,™ ,u,ua« borr, u rt. .ca d,. bur,, . oo 0 8 t,ler 8 On spoochlcns lip and brow? De imrmonto ,: BU.U <1, burr, Bbort,B 0 •cd di, bur,, „„m do , A . ^ ?v , -., i" witu its con tents, were separate, it was to*':* , a'oaoro.mdo „,1(] was hw^biof stay and comfort, -At tHE- Rev. J. P. Lndlow "Writes: It clothes their evert gift and grace probable that the iutostiual canal was ^i>at half-wayhair-war doln'sdoiu'a alif'tain't' no 'count fordisfor dis world or was c yonth of noble character audi 170' Baltic Htaeet, Bhooklyw, N. Y., 1 With radiance from iko holiest place, joined together, aa there was hut one d"^ «>»»•• . wua universally beloved. This loaves Nov. 14. 1874. } With light as from an eiigbrs face; II. R. Htevrnh, Esg. anus, and that in a'l probability the Dia world dttwo'o a-llbbln'In Is llko a cotton row. ^r' ®aV'8 pbildU-RS. His little SOU Dear Sir:—From peraonal b-neflt rooalvod by lt« Recalling with reelstlons force bladder and womb are more or less uni- oe '.iho, as woll ao .from personal kuowlodgo of those tracing to their hidden source Whoroebbryoullord goramnn baa wot bin lino to liooj "" '"'ed in Riobmoud during tho ^vhose cures thereby bave eoeraod almost miracnlona.
    [Show full text]
  • Cocktails ​Bubbles Rosé
    Cocktails ​Bubbles Cava 16/64 ​ French 108E 13 Raventós i Blanc premium soju, elder flower, Cuvée Extra Brut Blanc de Blancs ​ Spain 2016 lemon, omija syrup ​ ​ Corée Rose Mallows 15 Rosé Cava 72 ​ ​ ​ ​ hibiscus infused soju, ginger syrup, Raventós i Blanc ​ lime Brut Rose 'de Nit' ​ Spain 2017 Vert le Jardin 16 cucumber and "gin" soju, Champagne 90 fresh wasabi, lemon Pierre Moncuit Hugues de Coulmet Brut Yuzu Spice 15 Blanc de Blancs, France NV 7 spices infused sake, yuzu, lime juice Champagne 380 ​ Dom Perignon SG Mojito 14 Champagne, France 2006 mint infused soju, muddled mint, lime juice Champagne 350 Veuve Clicquot “Gin” Martini 16 La Grande Dame homemade soju gin martini, lemon Champagne, France 2004 twist, olive Mong Ju 18 korean legendary wine, grapefruit Rosé juice, ginger & rose syrup Cinsaut 10/40 ​ Lycheetini 15 Domaine de Triennes lychee, sake, soju, lime, ginger juice Provence, France 2017 Pinot Noir 14/56 Darting Pfalz, Germany 2018 White Red Riesling 22/88 Syrah 92 Joh. Jos. Christoffel Jolie-Laide Ürziger Würzgarten, Germany 2016 North Coastal, California 2016 ​ Riesling 15/60 Syrah 12/48 “Vols I”, Vols Viña Tarapacá Gran Reserva Saar, Germany 2017 Maipo Valley, Chile 2014 Riesling 48 Grenache 112 Empire Estate Dry Jolie-Laide “Provisor Vineyard” Finger Lakes, New York 2014 Dry Creek Valley, California 2016 Viognier/Picpoul 54 Tempranillo 45 (H/B) Château de Saint Cosme La Rioja Alta ”Vina Ardanza” Rioja, Spain 2008 Rhône Valley, France 2017 Pinot Noir 180 Grüner Veltliner 12/48 Antica Terra “Botanica” Weinschlössl
    [Show full text]
  • Feasibility of Brewing Makgeolli (Turbid Rice Wine) Using Partially Gelatinized Wheat Flour and Tapioca Flour
    The Second International Conference on Food and Agriculture ISBN : 978-602-14917-9-9 FEASIBILITY OF BREWING MAKGEOLLI (TURBID RICE WINE) USING PARTIALLY GELATINIZED WHEAT FLOUR AND TAPIOCA FLOUR Woo-Won Kanga,1* Agung Wahyonob,2, Jin-Ah Jeonc,2, and Seok-Tae Jeongc,3 aDepartment of Food & Food-service Industry, Kyungpook National University, Sangju 742-711, Korea 1E-mail address: [email protected] bDepartment of Food Engineering Technology, State Polytechnic of Jember, Jember 68121, Indonesia 2E-mail address: [email protected] cFermentation & Food Processing Division, National Academy of Agricultural Sience, RDA, Suwon 441-835, Korea 3E-mail address: [email protected] 3E-mail address: [email protected] Abstract. Makgeolli is made from cooked rice or wheat, then brewed with nuruk (Korean fermentation starter) for several days. But, nowadays, attempts have been made to use various raw materials and process innovations to make makgeolli for particular purposes. This study aimed to evaluate the quality of makgeolly made from partially gelatinized wheat flour and tapioca flour. Five different combination of wheat flour and tapioca flour were used to manufacture makgeolli. The results showed that different combination of partially gelatinized wheat flour and tapioca flour significantly affected the chemical and sensorial characteristics of makgeolli. Increasing proportion of wheat flour produced higher level of total acid, amino acidity, reducing sugar and total solid of makgeolli. Inversely, alcohol content was higher when higher level of tapioca flour was used. In general, sensorial characteristics of makgeolli made from partially gelatinized wheat flour and tapioca flour didn’t acceptable by panelists. Thus, brewing makgeolli by using partially gelatinized wheat flour and tapioca flour isn’t acceptable in term of sensorial characteristics.
    [Show full text]
  • Shochu & Awamori
    本格焼酎・泡盛 | Honkaku Shochu & Awamori 本格焼酎泡盛 What is Fermentation Method The most distinctive features of the shochu production process are fermentation with koji, Honkaku Shochu ? and the use of pot distillation. Koji-kin is a type of mold indigenous to Japan. & Awamori? Distillation Method There are two types of pot distillation: atmospheric and reduced pressure distillation. Honkaku shochu and awamori are classified as pot distillation in which the spirit retains the rich aroma of the ingredients. On the other hand, continuous distillation, as the name suggests, involves continuously repeated distillation. This is used to eiciently produce high concentrations of alcohol, without the flavor and aroma of the ingredients. Shochu made from natural ingredients, in old-fashioned ways, and batch distilled (oicially called "otsu-type shochu") is called honkaku shochu. Within that category, shochu made in Okinawa Prefecture is called "awamori". Honkaku shochu and awamori are distilled liquors, as are whisky, brandy, and vodka, but the dierence lies in how the raw material starch is converted into sugar. Western distilled liquors use large amounts of barley or other raw materials of abundant sugar content. Korean soju, Chinese baijiu, and other Eastern distilled liquors use koji. Diverse Raw Materials Stainless Steel Pot Still Wooden Pot Still Sweet Potato Barley Rice Brown Sugar Buckwheat Maturation Method Compared to foreign distilled liquors, the raw materials (for shochu) are truly diverse, Aer distillation, they are placed in jars, barrels, or tanks to including sweet potato, barley, rice, brown sugar, and buckwheat. mature. This maturation further deepens taste and fragrance. Each region grows grains and other crops suited to the local soil, and these become the As awamori is matured, it develops a progressively deeper ingredients for the honkaku shochu they produce.
    [Show full text]
  • RICE Thaicuisinecs2019
    Papaya Salad Beef Salad Larb DRINK LIST BEVERAGES BEER THAI ICED TEA (add Boba $0.50) 3.50 CHANG Small - 4 | Large - 7 THAI ICED COFFEE 3.50 SINGHA Small - 4 | Large - 7 LEO 4 FRESH YOUNG COCONUT 4.75 SODA (Free Refilled) 2.5 COKE | DIET COKE | GINGERALE | ROOT BEER | SPRITE ICE TEA (Free Refilled) 3 LEMONADE (Regular | Strawberry) 3 SHIRLEY TEMPLE 3.50 HOT TEA (Jasmine | Green) 2.50 SAN PELLEGRINO Small - 3 | Large - 7 TEA 4.75 SOJU SAKE WINE original DOUBLE GREEN MATCHA TEA SOJU (375ml) 12 BLACK & GOLD WHITE WINE (Organic) Soju has a clean, neutral taste that Glass - 9 | Carafe - 21 | Bottle - 35 This light and crisp infusion is clean, makes it a good pairing with Thai food. SAUVIGNON BLANC Hints of tropical fruits, honeydew, GLASS - 9 | BOTTLE - 32 smooth and refreshing. Enjoy HOT or ICED! Soju is comparable to vodka but sweeter. papaya, anise and roasted nuts. Made from rice. Oyster bay / New Zealand WILD BLUEBERRY BLACK TEA HEAVEN’S DOOR AMA NO TO Refreshing with slight notes of citrus and grapefruit A harmonious blend, sweet with the lushness SOJU MARTINI 7 Glass - 10 | Carafe - 24 | Bottle - 55 PINOT GRIGIO of blueberries with rich fine black tea. Fresh herb spice, slightly dry, earthiness, LYCHEE GLASS - 7 | BOTTLE - 26 clean and focus on the finish HONEY GINSENG GREEN TEA Soju and lychee puree. Ruffino/ Lumina / Italy A relaxing blend combines of China green tea POMEGRANATE HANA LYCHEE Silky fresh pear, honeydew melon and light spice with ginseng and full blossom honey. Soju, pomegranate juice, and a splash of lime.
    [Show full text]