Kagoshima Exclusive Kojika no Sato
| Ingredients | Sweet potatoes, rice koji |
|---|---|
| Alcohol | 25% |
| Size | 1800ml 720ml |
| Distillation | Normal pressed distillation |
| Koji | Kuro koji (black koji) |
The area in which Kojika Shuzo resides produces rice early. With magnificent ears of rice swaying in the wind. This fresh crop of rice, “nikagome”, is used for koji rice and our proud sweet potatoes, are used for brewing.
With their seeding plants set in the same Spring, the rice and sweet potatoes grow healthily, observing the same sunlight and breathing the same air. There's also the underflow water originating from Mt. Kunimi in the Ōsumi Peninsula. It’s our proud sweet potato shochu with the home flavor of Kojika.
Characteristics
As you may know, new crop rice is very flavorful, the sweet aroma coming from the rising steam of freshly cooked, new crop rice is indescribable. However, as time passes the aroma becomes undesirable due to the oxidation of the oil content in the rice. We eliminate this acrid smell by using fresh, one month old “early produced rice” harvested in early August for koji rice. The kuro koji (black koji) made from this rice creates rich sweetness.
Suggested Way to Drink
Oyuwari (Mixed With Hot Water)
Personally, I like strong oyuwari with about a 7 : 3 ratio of shochu and hot water. You’ll feel the sensation of a fuzzy warmth coursing through your body, you should try its extra sweet flavor!
Served with water and / or On the Rocks
The flavor is bold, so adding water won’t diminish it.
Snacks and Side Dishes
Shochu is considered to be “served during meals”, but “Kojika no Sato” is better served by itself. For a little snack, you might enjoy nuggets of brown sugar.
Tips and Additional Background
In the surrounding areas of Kanoya-shi (where Kojika Shuzo is located) "early-produced rice” is common and harvested in early August. At Kojika Shuzo, we produce shochu with freshly harvested sweet potatoes in fall so we thought “Why not make shochu with the fresh rice and sweet potatoes from this area?”. Considering the time it takes to produce koji, it’s a little risky but the new rice doesn’t oxidize, making a significant difference in its flavor. The name “Kojika no Sato” comes from the fact that sweet potato shochu is made from the ingredients of Kojika’s home.
Other Info
【Sales Information】
It’s limited to Kagoshima sales only.
Unfortunately because it uses local early-produced rice, the production amount is limited.The year 2012’s estimated annual shipping amounts are listed below.
1800ml 8,000 bottles
720ml 5,000 bottles
We separate the totals listed above into 6 shipments a year.
February, April, Jun, August, October, and December
Please contact alcohol stores in Kagoshima.
