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After a tumultuous May and June I have landed a new project at GEN in Prospect Heights, Brooklyn. I am so glad to be wor...
07/16/2026

After a tumultuous May and June I have landed a new project at GEN in Prospect Heights, Brooklyn. I am so glad to be working with my great friend Yasu Suzuki to help this 23-year old restaurant find new life and energy by giving the space and menu a facelift and bringing back some classics. Tonkatsu, Kara-age and Saba Shioyaki are on the menu and be sure to check out the Zensai offerings to start. I will be there today and tomorrow and every week for a couple of days. Kanpai!

One of my favorites—the Kuroki Honten “Memory” Sweet Potato (Imo) Shochu. Made with purple sweet potatoes and black koji...
06/14/2026

One of my favorites—the Kuroki Honten “Memory” Sweet Potato (Imo) Shochu. Made with purple sweet potatoes and black koji, it has an amazing flavor with great depth but incredibly smooth. Enjoy some today as Japan takes on the Netherlands at the World Cup—sadly without Liverpool Red Wataru Endo.

I was able to catch up with my great friend Yasu-san in Brooklyn. He moved back to Japan a couple years ago. He is help...
06/12/2026

I was able to catch up with my great friend Yasu-san in Brooklyn. He moved back to Japan a couple years ago. He is helping out at GEN .brooklyn for a short time. Go see him and have some great sake, Shochu and food and introduce yourself. He is the epitome of omotenashi! Kanpai

05/02/2026

Master Sushi Chef Kunihide Nakajima at work at his restaurant NAKAJI. His meticulous approach to traditional sushi techniques and flavors makes this one of the best omakase experiences in New York or Japan.

This is NAORAI “JOCHU”. Brand new to the market. Let me explain as best I can. It is a distilled spirit that is made wit...
04/03/2026

This is NAORAI “JOCHU”. Brand new to the market. Let me explain as best I can. It is a distilled spirit that is made with Junmai sake from Hiroshima and distilled through “unique low-temperature distillation techniques”. It comes in a “straight” version at 41% ABV and a 38% version that is aged in virgin American oak. It is absolutely delicious. As someone who loves Sake and Shochu this is a melding of the two worlds I did not see coming. Think complexity of sake and nihonshu with the alcohol content and nuance of Shochu!
Hand blown glass bottles with minimalist decoration present an impression that the JOCHU is the focus. It is, as it is really special.
Congratulations to NAORAI on an amazing beverage and thank you to Lisa Tobari for introducing it to me! Kanpai!
これはNAORAIの「JOCHU」です。市場に登場したばかりの全く新しい商品です。できる限り分かりやすく説明します。

広島の純米酒を原料に、「独自の低温蒸留技術」によって造られた蒸留酒です。アルコール度数41％のストレートタイプと、アメリカ産のバージンオーク樽で熟成された38％のタイプがあります。本当に素晴らしく美味しいです。日本酒や焼酎が好きな私にとって、これは予想もしなかった両者の融合です。日本酒の複雑さと繊細さに、焼酎のアルコール感とニュアンスが加わったもの、といったイメージです。

手吹きガラスのボトルにミニマルな装飾が施されており、JOCHUそのものが主役であることを印象づけています。実際にとても特別な一本です。

NAORAI（）の素晴らしいお酒に心からお祝い申し上げます。そして、紹介してくれたリサ・トバリさんにも感謝します。乾杯！

jochu 日本の蒸留酒 chefjmc3

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