Thank you for your comment! I couldn't agree more-Kuji-san and the team at Nanbu Bijin are truly inspiring and have made remarkable contributions to the industry. Their vodka and gin are definitely worth trying, and I'm sure you'll be impressed by their quality and craftsmanship. Kanpai!
Great to hear an inspiring story…but less so to have another two bottles on the list of future acquisitions. We need more videos from Kanpai Planet though!
He’s back! Also love that you have Chris on board for this one as well. It’s great to have two expert opinions that compliment each other, and the delivery from each of you creates a new and refreshing dynamic for the video. You know it’s a good Vodka if you’re both spending as long nosing it as you would a decent whisky! One thing that seems quite common across many of your guests and in the spirits they produce is that they’re exceptionally good at capturing the character of the region and the local ingredients often shine through very well. Kosuke also seems like a really jovial and likeable guy, not to mention having a huge heart. Jealous of the food and cocktail pairing at the end - definitely got hungry watching this video haha!
First off, thank you very much for your generous donation over at buymeacoff.ee/kanpaiplanet. Truly appreciated! Thanks for the kind words about the body! I was thrilled to have Chris Hughes on board for this one too; his expertise really adds a lot to the discussion. We're glad you enjoyed the dynamic and the in-depth nosing of the vodka. It's amazing how local ingredients can bring out the unique character of a region in spirits. Kosuke Kuji is indeed a fantastic guy with a big heart. Kanpai!
Thanks for watching and commenting. I think this is an incredible story and believe any drinks fan would find it fascinating, so anything you can do to share the video would be appreciated! Many thanks.
Fantastic. I should try both vodka and gin..! It’s a little off topic but when I visited Nanbubijin last year, I had white birch juice that is 100% pure sap of the tree, which was the weirdest drink I’ve ever had, with water-like texture with syrupy sweetness but without wood notes.. I guess the vodka doesn’t reflect the flavor of white birch still interesting to try
Hey Mac (and Chris)! Is any part of the vodka’s sake-like flavor due to koji? Is it used in the process at all? The description makes the flavor sound similar to kome shochu, but I know that starts as sake made via multiple parallel fermentation which then gets distilled. Either way, sounds delicious, can’t wait to try it. Cheers, awesome episode!
Hi Van. The koji will have played some factor for sure, given the underlying sake base of the vodka! Hope you get a chance to try it soon, and when you do please let me know your thoughts! Kanpai!
New comment (hoping it doesn't disappear like previous one, not your fault, Mac, but due to some weird mysterious YT trickery ?) : Great video, Mac, dense & very informative (as always) & with a great background story for this brand. Also kudos to Nanbu for this "tour de force"' from them to create a gin with only 2 ingredients (plus of course the rice base spirit) ! I think also that, as for every country, it is often very interesting (if not crucial at least to try) to pair one's region food with same region wine & or spirits. Couldn't help pouring me something special to go along your video, the only unaged Japanese spirit that I have except Ki No Bi gin, an indie bottlings Shochu (details/pics on your Instagram DM). So yeah, well done, Mac & Kanpaï ! 👍
Absolutely fantastic video Mac and Chris really added depth to it. Cheers to Nanbu Bijin
Thanks Jeff! It's a truly incredible story. I appreciate you watching and commenting. Kanpai!
Wow what a video! You get medical info, sake history, 2 different spirit reviews, cocktails and food! Thanks guys, absolute delight to watch!
That means a lot coming from you! 🍶🍸
Great video! Tried them both and excited to see what their whisky will be like ☺️
Looking forward ro reviewing that on Kanpai Planet! The intersection of sake and whisky!
If I see a bottle from this company in any of my liquor stores, I'm buying them. Nanbu Bijin is a legend.
Whatever Kuji-san touches turns to gold!
Love this story and I also love Vodka, Gin and Japan. This is pretty much my perfect blend.
Agreed, vodka and gin are probably the two spirits I've drunk the most over the years. And Japan really is a country I must get back to.
The perfect quadfecta! Kanpai!
Nanbu Bijin is a great brewery - Kuji san is inspiring and leading the industry! We should try this vodka and gin!
Thank you for your comment! I couldn't agree more-Kuji-san and the team at Nanbu Bijin are truly inspiring and have made remarkable contributions to the industry. Their vodka and gin are definitely worth trying, and I'm sure you'll be impressed by their quality and craftsmanship. Kanpai!
Great to hear an inspiring story…but less so to have another two bottles on the list of future acquisitions.
We need more videos from Kanpai Planet though!
Working on it Patrick! Kanpai!
He’s back! Also love that you have Chris on board for this one as well. It’s great to have two expert opinions that compliment each other, and the delivery from each of you creates a new and refreshing dynamic for the video.
You know it’s a good Vodka if you’re both spending as long nosing it as you would a decent whisky! One thing that seems quite common across many of your guests and in the spirits they produce is that they’re exceptionally good at capturing the character of the region and the local ingredients often shine through very well.
Kosuke also seems like a really jovial and likeable guy, not to mention having a huge heart.
Jealous of the food and cocktail pairing at the end - definitely got hungry watching this video haha!
First off, thank you very much for your generous donation over at buymeacoff.ee/kanpaiplanet. Truly appreciated!
Thanks for the kind words about the body! I was thrilled to have Chris Hughes on board for this one too; his expertise really adds a lot to the discussion.
We're glad you enjoyed the dynamic and the in-depth nosing of the vodka. It's amazing how local ingredients can bring out the unique character of a region in spirits. Kosuke Kuji is indeed a fantastic guy with a big heart.
Kanpai!
Another great video, Mac. These really are well-produced.
Many thanks Chris! Kanpai!
Great story, and very intriguing mix of ingredients and terroir in this spirits. Cheers, Mac!
Thanks for watching and commenting. I think this is an incredible story and believe any drinks fan would find it fascinating, so anything you can do to share the video would be appreciated! Many thanks.
Fantastic. I should try both vodka and gin..! It’s a little off topic but when I visited Nanbubijin last year, I had white birch juice that is 100% pure sap of the tree, which was the weirdest drink I’ve ever had, with water-like texture with syrupy sweetness but without wood notes.. I guess the vodka doesn’t reflect the flavor of white birch still interesting to try
That syrup was probably there in the form of that thickness and creaminess! Thanks for your insightful comment!
Would love to try the vodka, even though I am not a vodka person. This one sounds interesting. Unlikely I will find it around here.
One for the Japan trip!
@@KanpaiPlanet we will make it back there in the next few years. Looking forward to it!
Hey Mac (and Chris)! Is any part of the vodka’s sake-like flavor due to koji? Is it used in the process at all? The description makes the flavor sound similar to kome shochu, but I know that starts as sake made via multiple parallel fermentation which then gets distilled. Either way, sounds delicious, can’t wait to try it. Cheers, awesome episode!
Hi Van. The koji will have played some factor for sure, given the underlying sake base of the vodka! Hope you get a chance to try it soon, and when you do please let me know your thoughts! Kanpai!
New comment (hoping it doesn't disappear like previous one, not your fault, Mac, but due to some weird mysterious YT trickery ?) : Great video, Mac, dense & very informative (as always) & with a great background story for this brand. Also kudos to Nanbu for this "tour de force"' from them to create a gin with only 2 ingredients (plus of course the rice base spirit) ! I think also that, as for every country, it is often very interesting (if not crucial at least to try) to pair one's region food with same region wine & or spirits. Couldn't help pouring me something special to go along your video, the only unaged Japanese spirit that I have except Ki No Bi gin, an indie bottlings Shochu (details/pics on your Instagram DM). So yeah, well done, Mac & Kanpaï ! 👍
Thanks for watching Greg and for your comment. Glad you got to pair this amazing story with some solid shochu too! Kanpai!