Kagoshima Shochu Kojika 900ml (PACK)
|Ingredients||Sweet potatoes, rice koji|
|Distillation||Normal pressed distillation|
|Koji||Shiro koji (white koji)|
The standard and most loved shochu in Kojika. Made with fresh, high quality sweet potatoes, the soft aroma and delicate sweetness is suited to enjoy daily with dinner.
Suggested Way to Drink
Oyuwari (Mixed With Hot Water)
It’s best to serve sweet potato shochu warm but oyuwari is less of a hassle. First, pour hot water in a glass. If making a 5 : 5 ratio oyuwari, cool the water temperature to between 80°C to 90°C (176°F to 194°F). Next, pour in Shochu Kojika. The temperature of oyuwari should be between 40°C to 50°C (104°F to 122°F). You can adjust the temperature to be the same when you’re making 6 : 4 or 7 : 3 ratios.
As for the water, it's best to boil mineral or spring water and it comes in handy to have a thermos when preparing oyuwari.
Served with water and / or On the Rocks
Shochu Kojika is better when served a little strong. If too much water is added it might taste a bit weak and you could wind up drinking more than you intended to.
Same as the term atsukan used for warm sake
Use a 5 : 5 ratio of shochu and water. Warm it to 50°C (122°F), which is referred to as atsukan when warming sake. Rather than the strong alcohol taste of oyuwari, this preparation enhances the rich sweetness of Shochu Kojika.
Snacks and Side Dishes
In general, shochu goes well with a strong-flavored dish. In the case of Shochu Kojika, zatsumi* is kept to a minimum making it suitable for serving with an everyday dinner.
For an easy snack, roast abura-age over an open flame, and serve with sashimi jyoyu** over it.
* An out-of-place, undesirable flavor in shochu or sake.
** A type of shoyu made especially for sashimi.