£51.75
£51.75
Profile
Okuchi Distillery was founded in 1970, and since the development and release of Kuro Isanishiki in 1987, this distillery has sparked the black koji boom in shochu.
Located in Isa City, the hometown of shochu, Okuchi Distillery is blessed by the surrounding natural environment. The great diurnal differences in temperature in the Okuchi Basin make it a major rice production area in the Kagoshima Prefecture, and good quality rice is used for making rice koji for shochu production. The distillery selects the highest quality Kogane Sengan sweet potatoes and draws soft natural spring water 100m deep underground for shochu production.
Toffee, caramel & walnut with cooked apple & plum, just like an apple compote! A round, creamy texture with a long finish. Enjoy on the rocks or diluted with a little cold or warm water.
Production Methodology
Shochu is a distilled spirit from Japan; Kuro Isanishiki is made from sweet potato grown in Kagoshima by Okuchi distillery.
This shochu is a masterpiece of craftsmanship that allows you to enjoy the qualities of sweet potato shochu by combining black koji and atmospheric distillation in its undiluted form. Sweet potato shochu made from black koji enhances sweet and fruity aromas, and atmospheric distillation maximises the rich flavors of sweet potato.
This shochu is put into long-term maturation for a mellow texture, and water is not added so that you can taste the deep, rich flavours of shochu as a genshu.
“Kuro” in Kuro Isanishiki stands for “black”, reflecting the heritage of using black koji
Tips
Kuro Isanishiki works fantastic with soda water!
Prepare some ice, pour the sweet potato shochu, and dilute it with soda water. Fruity aromas open up with the help of bubbles in soda water.
Prefer classic cocktails? Try switching gin with Kuro Isanishiki for your Negroni.
For more ideas, check out this blog on serving shochu: https://www.tengusake.com/blog/enjoying-shochu-ways-to-savour-your-spirit/