Kojika Kuro 1800ml
|Ingredients||Sweet potatoes, rice koji|
|Distillation||Normal pressed distillation|
|Koji||Kuro koji (black koji)|
Kojika Kuro is a sweet potato shochu made with kuro koji (black koji). The fermentation of kuro koji during the production process is more rapid than that of shiro koji (white koji), resulting in a bold sweet potato shochu. With Kojika Kuro, we completely eliminated the zatsumi* that comes from sweet potatoes without losing any of the rich, unique flavor. As a result, both the novice and the enthusiast can enjoy the original aroma of this sweet potato shochu.
* An out of place, undesirable flavor in shochu or sake.
Suggested Way to Drink
Oyuwari (Mixed With Hot Water)
Ultimately, oyuwari is the recommended preparation.
First, pour 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 shochu. The temperature of oyuwari should be between 40°C to 50°C (104°F to 122°F). You can use the same temperatures when making 6 : 4 or 7 : 3 ratio oyuwari.
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. Oyuwari then fills the air with a rich aroma.
Served with water and / or On the Rocks
Kojika Kuro is richer than Shochu Kojika, keeping its sweetness when served with water. Sweet potato shochu's sweetness is different from a saccharide so if not produced properly some bitterness may be detected. Kojika Shuzo’s aim is to maintain the sweet essence without any bitter notes. When served on the rocks, adding a little water enhances this sweet quality.
Same as the term atsukan used for warm sake
As with Shochu Kojika, mix a 5 : 5 ratio of shochu and water and heat it to 50°C (122°F), which is referred as atsukan when warming sake. Kojika Kuro’s richness, unique to kuro koji (black koji) brewing, is more easily detected when lukewarm.
Snacks and Side Dishes
Fish nitsuke* matches well with the complex aroma of kuro koji brewing.
* Simmering technique to infuse ingredients with soy sauce, sugar, and mirin using a small amount of water.
Tips and Additional Background
When brewed with kuro koji, a complex flavor results. The vigorous, almost fierce kuro koji growth and moromi fermentation is obviously quite different from shiro koji (white koji) and having witnessed this process at the shochu brewery, the unique richness of its flavor is understandable after all.