Kojika Hon Nigori 1800ml
|Ingredients||Sweet potatoes, rice koji|
|Distillation||Normal pressed distillation|
|Koji||Shiro koji (white koji)|
“Old time sweet potato shochu used to be full-bodied and its umami had depth…”
We've revived and reproduced that nostalgic flavor you used to love. The key was in the distilling at the end of shochu production. Umami components can be extracted by infusing gentle steam into a small-size distiller. It’s a nostalgic sweet potato flavor full of umami.
We gently infuse sweet potato shochu moromi* with steam using small-size, normal pressure distillation, paying close attention to the pressure and steam temperature, resulting in the extraction of rich aroma components without any of the sharpness that’s a blemish on shochu. The rich quality creates a smoothness, which is then detected as sweet.
Suggested Way to Drink
Oyuwari (Mixed With Hot Water)
Ultimately oyuwari is recommended.
First, pour warm hot water in a glass. If making a 5 : 5 ratio oyuwari, cool the water to between 80°C to 90°C (176°F to 194°F). Next, pour in Kojika Hon Nigori. 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 making 6 : 4 or 7 : 3 ratios.
Regarding the water, it's best to boil mineral water or spring water and it comes in handy to have thermos for preparing oyuwari.
Kojika Hon Nigori has a rich taste so adding a little hot water won’t make the flavor flat.
Served with water and / or On the Rocks
Kojika Hon Nigori holds both its sweetness and smoothness when served on the rocks. In a wide-mouth, old-fashioned glass add cracked ice made of natural water and pour in shochu… but not directly on the ice. You can enjoy the changes in flavor as the ice slowly melts. If water is added from the beginning, sweetness is enhanced.
Same as the term atsukan used for warm sake
Put a 5 : 5 ratio of shochu and water. Warm it to 50°C (122°F) which is referred to as atsukan when warming sake. As Kojika Hon Nigori is mild, it can be great even if it's a little on the hot side.
Snacks and Side Dishes
Same as sweet potato shochu in general, it pairs well with a strong flavored dish. How about chikuzenni* or satoimo (Japanese taro root) nikkorogashi**? A tip is to make it on the sweet side with mirin. If you use Kagoshima shoyu (soy sauce), it will turn out perfectly.
* braised chicken and vegetable dish from northern region of Kyushu. Chikuzen is an old name for Fukuoka prefecture.
**Cooking technique literally meaning “cook and roll.” It’s cooked to the point that soy sauce and mirin are mostly evaporated and caramelized.
Tips and Additional Background
The old time sweet potato shochu had a complex, rich flavor and some of them were cloudy in appearance, called “nigori(cloudy, muddy?) shochu”. Kojika Hon Nigori used to be slightly cloudy when it was on the market initially. Unlike our other shochus, it was popular from the beginning within Kagoshima city. The cloudiness is part of the flavor but is somewhat of a double-edged sword as storing it incorrectly or exposure to sunlight causes oxidization, resulting in an old oil smell. We filter our shochu to eliminate that problem but unfortunately the white cloudiness disappears as well. However, we managed to preserve that “nigori shochu” flavor. Because the flavor is rich and complex we describe it as “Hon Nigori”.