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Amadeus Minshao Segura

@almondeus

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What a blessing to be tired in the pursuit of a challenge of your own choosing
@bar.kamon

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Our Omiyage Menu has arrived. A journey through Japan, one cocktail at a time. 🇯🇵 by @almondeus

Waking up next to you is my favorite part of the day 💞 by @almondeus

Had to share these great photos from our pop up with @tokyo.noir.bar. Thanks so much @andrejbick for hooking it up with these sick shots! 🫰🏻 by @almondeus

Wippin it up over here with the best smile and great drinks by @almondeus

Japanese Shochu Tasting & Seminar at Bar Kamon

On Monday, September 28, we’re welcoming Japanese shochu producers to Bar Kamon for an intimate tasting and educational seminar led by our own Amadeus Segura.
Explore five unique shochu expressions from five distilleries across Oita and Kumamoto, meet visiting master distillers and owners, and discover the traditions and craftsmanship behind one of Japan’s most distinctive spirits.

Hosted by JETRO Los Angeles, JETRO Oita & JETRO Kumamoto. This event is for industry only at this time.

September 28
11:00 AM–12:30 PM
1:00 PM–2:30 PM
Bar Kamon, San Diego
Seating is limited. RSVP required.
Registration at the link in our bio. by @almondeus

We are shining the spotlight on the incredibly talented Amadeus from Bar Kamon for our next feature on Cocktails with the Homies! 🌟🍸

Amadeus is not your average bartender, bringing his valuable experience from his days in teaching and blending it beautifully with Japanese philosophy to elevate his understanding of hospitality to a whole new level. ⛩️🧠

What makes him stand out so much in the industry is his absolute commitment to authentic care. 🙌❤️

He believes in putting positive intentions first, creating real relationships with everyone he serves, and letting that genuine energy build into something much bigger for the community. 👥🚀

He shared some incredible insights during our chat, dropping major knowledge with absolutely no fluff. 🎙️💯

Mark your calendars and set your reminders because this is one conversation you absolutely need to hear! 📅⏰

The video feature drops next Sunday at 12pm PST! 🚀🥂 by @almondeus

What a fun night with @bar.kamon ! by @almondeus

Kuroki Honten x Osuzuyama Distillery - Miyazaki
Toji Shinsaku Kuroki

Located in a quaint town, Kuroki Honten is a historic distillery that has been standing since 1885. Deep in the nearby mountains their newest addition, Osuzuyama, feels like a magical place tucked firmly into nature. The two distilleries work in tandem to create shochu, gin, and whiskey that embody the beauty of natural ingredients treated with respect from planting to distilling. Shinsaku San is a masterful distiller as well as a meticulous agricultural guru. He manages 40 hectares of land that grow all of the raw materials for their spirits. They go so far as to malt their own grains to use for whisky distillation; a process in which they hand toss the malts and use a timed sprinkler to emulate the cyclical patterns of rain.

One of the things I was most enamored by was Shinsaku’s appreciation and consideration for nature. For example, all of the leftover kasu from shochu production and any leftover grain husks from processing are turned into both fertilizer and livestock feed. He wishes to, “return all the leftover energy back into the fields.” Sakaki branch, a sacred tree for Shinto beliefs, is a key ingredient in their Osuzu gin and a nod to his father who practiced as a Shinto priest. In his words, “nature is to be respected above all else.”

This level of care extends into every aspect of these distilleries. The Koji is prepared by hand and carefully propagated for each batch of shochu, fermentation is monitored with close detail, tasting and blending are even done by Shinsaku himself. He believes that the key to having a great finished product is to start with quality raw ingredients. Shinsaku was not only a knowledgable and hard working man, but someone who is full of kindness and a desire to share his love for this craft with the people around him. It was a pleasure and an honor to get to know him and his operation. I’m very much looking forward to seeing what other masterful ideas Shinsaku San has in store for us. by @almondeus

A couple weeks ago, we had the honor of visiting The Punch Room, @editionginza for a guest shift — an experience defined by generosity, humility, and learning. We’re grateful for the hospitality, the perspective, and the chance to continue growing.
Thank you to all who came to support.

With thanks to our sponsors:
@nikkawhiskyglobal @honkakuspirits @kuramoto_ice

📸 @nlll917 by @almondeus

Fujii Jyozou — Oita
Toji Junichiro Fujii

Fujii-san is a third generation distiller, who is helping to carry his family’s legacy into its quickly approaching centennial celebration. Founded in 1929, Fujii Jyozou has been making traditional tezukuri (handmade) mugi shochu since its inception. Fujii-san and his staff believe that by making shochu by hand, they are able to create a product that is much deeper and richer in flavor. Taimei, their flagship shochu, is a reference to their second generation toji Yasuaki — the alternate reading of the kanji.

Fujii Jyozou processes about 170kg of barley every day to create the koji for their moromi (fermenting mash). After steaming, a team of workers cool the rice by hand using large wooden paddles. Once cooled and kojified, it is then moved to their traditional koji propagation room known as a koji muro. Their muro is handmade and insulated on all sides by various parts of the barley that is leftover from the polishing process. Keeping this room both temperature and humidity controlled is a vital consideration, necessary to ensure a steady koji growth rate.   The koji is then separated into smaller wooden boxes called koji buta. These boxes, stacked about six high, are rotated by hand to ensure that the koji spends an equal amount of time in the microclimates of each elevation in the muro. Once the koji propagation is complete, the process moves to the fermentation room. A three week process of fermentation, transferring vessels, and various tests along the way ensure a quality product for distillation. At Fujii Jyozou, Taimei is distilled in an atmospheric still with a lyne arm that has a steep drop off — ensuring the final product retains its hearty, earthy, and robust flavors. After distillation, all of their shochu are bottled and labeled by hand.

Both the owners and the staff are thoughtful, skilled, and some of the kindest people I’ve met. While they are one of the smallest distilleries in Oita, their product stands loud and proud as a bastion of tradition that honors both shochu culture and the history of their family’s style of distillation. by @almondeus

You all know I am quite the talker, so I’ll keep this short and sweet.

Yas-San, thank you for your insight, your company, and inviting us behind your bar for such a special night. I couldn’t have envisioned a better outcome.

Shunpei-San and Kenta-San, thank you for your help throughout the night to ensure everything went smoothly and for helping to make service so smooth for Brett and I.

To everyone who supported us, thank you for giving us the confidence and drive to keep learning and growing.

And a huuuuuuge thank you to everyone who made this event possible!! Domo arigato gozaimasu 🙇🏻‍♂️🙇🏻‍♂️🙇🏻‍♂️ by @almondeus

Thank you, Bar Moga, for having us and thank you to everyone who came out to support us.

It was a truly special night, and an honor to serve Kamon craft cocktails at such an incredible bar.

A huge thank you to Kuramoto Ice and Nikka Whisky for helping make this event possible!

Next up, we’re excited to welcome owner-bartender and chef Shintaro for a one-night-only guest shift at Bar Kamon on 12/10.

He’ll be showcasing his original creations behind our bar.
Don’t miss this rare opportunity — see you at Kamon!

#barkamon #barmoga #guestshift #cocktails #sandiegobar #nikkawhisky #kuramotoice by @almondeus