Posts tagged with "shiro koji"

ShimaSenryo
Unique to the US market, Shima Senryo is a blend of white koji and black koji sweet potato shochu. While this blending style can be found more commonly in Japan, this is the only brand currently in the US that uses this unique approach. Blending has an interesting, but incompletely understood history in shochu production, but more and more distilleries are blending intentionally rather than as a way to cover up some off batches. Read More...

taiso
Taiso, a relative newcomer to the US market, packs a robust smoky, but traditional Iki Island punch which pairs well with meals. Similar to its fellow ikijochu, Yamanomori, Taiso is made with a 2:1 ratio mix of barley to rice. Read More...

omoyashuzo
Arriving under threat of rain (June is rainy season in Japan), but not typhoon conditions, the first stop in Iki was the smallest distillery in Iki, Omoya Shuzo. Just 11 shochu producers currently exist in Iki and Omoya-san is the only tezukuri (handmade) distillery left on the island. Due to the demand for the light, clean flavors and aromas of barley shochu throughout Japan, handmade production is not always possible. Read More...

yamanomori
Yamanomori is as old school as they come among shochus imported to the U.S. Made using the traditional atmospheric (unpressurized) pot still, black koji to impart a rich earthy undertone, little if any filtration, and the very traditional 2:1 ratio of barley to rice, Yamanomori is a taste from the past. Much richer, bolder, and more exotic than most any other barley shochu that comes to our shores, Yamanomori is unapologetically an "old man's" (oji-san) shochu. Read More...

Kagura No Mai
Kagura no Mai, with its plain black and white label with abstract drawings of village life, doesn't shout from you off the shelf. Nor does is grab you out of the glass. It's light and clean with the forward aromas of sake yeast. This leads me to believe it's a low pressure distillate and that the distillery has chosen to use a traditional sake yeast rather than one of the more neutral shochu yeasts. Read More...

akamaoh
Akamaoh is one of those sweet potato shochus I find occasionally and for the life of me can't figure out why it's not everywhere. Since I drink it so rarely it doesn't always jump to mind when thinking of favorites, but time and again upon returning to it I wonder why I don't drink it more often. This white koji based sweet potato shochu is aged for one year in a clay pot (kame), giving it a sweet, mellow flavor profile. Read More...

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