Maewari Kojika
| Ingredients | Sweet potatoes, rice koji |
|---|---|
| Alcohol | 12% |
| Size | 500ml |
| Distillation | Normal pressed distillation |
| Koji | Shiro koji (white koji) |
We mixed our proud sweet potato shochu with water to make it 12% ABV, then bottled it in plastic. The water used is underflow water originating from Mt. Kunimi in the Ōsumi Peninsula, which is drawn from a depth of 100 meters (328 feet). Because we use the same water source for the production of shochu and mixing water, they go well together. 12% ABV is almost the same alcohol content as mixing 25% ABV shochu with water in a 5 : 5 ratio, so it’s ready to be served chilled. Or better still, if you put it in a choshi* and serve warm.
Note: the plastic bottled isn’t made for warming.
* sake server also called tokkuri
Suggested Way to Drink
Serve Straight Chilled
At 12% ABV it can be served straight to enjoy the smoothness of a brisk, yet gentle aroma. As it becomes room temperature, the sweetness of the aroma rushes in. That’s the appeal different from beer.
Serve at Room Tempreture
This brings out the sweetness and tastes smooth. At room temperature, it's also easier on your stomach.
Okan (Warmed) in Choshi
Don’t think the only way to drink it is served as is. When you take the extra step to warm it in choshi to the desired temperature, you can enjoy a gentle and softly pleasant aroma.
Note: the plastic bottled isn’t made for warming.
Other Info
It’s convenience is always the first thing to be noticed, but it’s a shochu mixed with water half and half, so the smoothness is exceptional. Plus the water used is our proud natural water from Mt. Kunimi, it simply can’t taste anything but good.
By the way, the design concept was “shochu that looks nice when women at summer festivals carry it in hand”. I thank the designers for taking on such a challenge!
