Comments on: American Chu-Hi: Not The Same

By: Eric

Eric — Tue, 11 Mar 2014 04:18:00 +0000

With beer and whisky, I don’t think there’s a culturally defined flavor. I think all peope have slightly different preferences, and in the end, it’s much more about brand loyalty and personal preference. Japanese whisky rocks! But I’ll take a good bourbon any day, thanks.

By: bigwonk

bigwonk — Tue, 04 Mar 2014 03:44:00 +0000

I think you’re right Cody and I believe Koichi was at Nikko distillery within the last year and may seen this first hand. Perhaps too much sampling on that trip :-) I have a hard time in Tokyo getting my hands on some of the Nikko Miyagikyo whiskeys so I’m selfishly glad these aren’t getting shipped out of country. Productions are low although the nonjatta blog can help a little in flushing out possibilities.

By: Harry Reems

Harry Reems — Tue, 04 Mar 2014 02:11:00 +0000

I’ve tried the peach flavored one and it can in no way compare to Kirin Peach when it was still available in Japan. That drink was amazing! I feel your pain.

By: John

John — Mon, 03 Mar 2014 17:08:00 +0000

Really? I had no idea. I bet those European ones taste a lot better.

By: Vague

Vague — Sun, 02 Mar 2014 18:42:00 +0000

Interestingly enough, Smirnoff Ice also differs by region. The ones sold in America are malt-based, whilst the ones sold in Europe are vodka-based. Maybe the European ones taste more similar to Chuuhai?

By: Raymond Chuang

Raymond Chuang — Sun, 02 Mar 2014 14:02:00 +0000

I think another issue the article didn’t mention is the level of alcohol allowed by the Bureau of Alcohol, Tobacco and Firearms (BATF) under certain excise tax brackets.

For tax purposes, American-made chu-hi is probably going to be limited to circa 5-6% alcohol by volume. (This is why beer is limited to 5% alcohol by volume.) If someone is smart, they should make chu-hi that is limited to 5% alcohol by volume but tastes very close to the Japanese original.