Kojika Hon Nigori 900ml
|Ingredients||Sweet potatoes, rice koji|
|Distillation||Normal pressed distillation|
|Koji||Shiro koji (white koji)|
“Old time sweet potato shochu used 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.
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”.