Posts tagged with "yellow koji"

Senman
Yoroshiku Senman Arubeshi (aka, Hakkaisan Sannen Chozo) is a moromi shochu produced by Hakkaisan, one of the most popular sake brands in the U.S. This particular shochu is distilled from raw sake mash (moromi). The only difference between this shochu and one of Hakkaisan’s famous sakes is that it’s distilled instead of brewed. Read More...

tominohozan
Like so many imo shochus, this one has that earthy nose. Fresh dirt. But there’s an added element here. A hint of wild flowers. What makes it unique from other imo shochus is the yellow koji, which gives it much more floral aroma and palate. Tomi No Hozan is even drinkable neat. A buttery mouth feel accompanies the pleasantly sweet floral taste. Oyuwari (hot water) really opens up the flavor, tasting almost like a tea rather than a liquor, though the burn gives away its true nature. Read More...

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