FEBRUARY 2022 — SAKE OF THE MONTH
IKKOMON (Imo – Sweet Potato)
Made with 100% Koganesengan Sweet Potatoes and their original Sweet Potato Koji, rather than Rice Koji which is usually used even in Imo Shochu. From these, Ikkomon draws it’s sweet yet refreshing aroma and flavor.
#5750 IKKOMON IMO SHOCHU 6/750ML (50pf)
BENI IKKO (Imo – Sweet Potato)
Distilled from 100% Beni Satsuma Sweet Potatoes (a sweet, mild specialty sweet potato of Southern Kyushu) and made using an original Sweet Potato Koji instead of Rice Koji. The sophisticated round, sweet taste and elegant, soft aromatics of Beni Satsuma are drawn out with Komaki Jozo’s techniques.
#7500 BENIIKKO IMO SHOCHU 6/750ML (50pf)
KUROKAME (Imo – Sweet Potato)
This is made from Koganesengan sweet potato, one of the most popular imo varietals in Kagoshima prefecture. The primary moromi (mash) is created with black koji and is brewed inside ceramic pots called “kame.” Both contribute to this Shochu’s extra aromatic, rich and smooth character.
#5760 KUROKAME IMO SHOCHU 6/750ML (50pf)
GANKUTSUO (Kome – Rice)
After distillation, the shochu is transferred to large ceramic pots and aged in a natural cave. This intricate process ensures GANKUTSUO’s exceptionally smooth taste and delicate ginjo bouquet.
#5780 GANKUTSUO KOME SHOCHU 6/750ML (50pf)
TOWARI (Soba – Buckwheat)
Using their original creation “Soba Koji” and 100% buckwheat, Kurokabegura presents this blended Otsu-rui Genshu Shochu. The combination of ingredients and technique create a rich, toasted, nutty and semi-sweet Shochu that is easy and pleasant to drink.
#5770 TOWARI SOBA SHOCHU 6/750ML (50pf)
A DRINK FOR THE COLD WEATHER!
Tips to make OYUWARI
• First, add the hot water, and then pour the shochu.
• Hot water should be approximately 158 °F
(70 °C) before mixing. Ideal drinking temperature is 40~45 °C.
• The recommended ratio between shochu and hot water is 6:4 or 5:5