£46.00
£46.00
Profile
Kagoshima Prefecture is rich in “black culture” heritage: black pork (kurobuta), black vinegar (kurozu), black sugar (kokuto), and sweet potato shochu made with black koji.
Founded in 1870, Iwagawa Jozo has continually honed its techniques, resulting in an excellent shochu made from black koji, locally-grown sweet potatoes, and natural underground water from the Shirasu Plateau.
Fruity & expressive with notes of zesty citrus, apple, rose, lychee & honey. Deep yet refreshing with good acidity. Enjoy on the rocks or diluted with a little cold or warm water. Dilution by any of these methods really allows the zesty fruit notes to emerge.
Production Methodology
Shochu is a distilled spirit from Japan; Kuroma is made from sweet potato grown in Kagoshima.
Iwagawa Jozo believes in the magic of letting shochu aged in kame earthenware pots, which brings out the maximum potential of sweet potatoes, transforming them into a shochu with gentle aromas and a mellow taste.
Sweet potato shochu production requires careful sorting of sweet potatoes to avoid off-flavours in the final product
Tips
Unexpected combo between Kuroma and ginger ale or coke!
Prepare some ice, pour the shochu, and try mixing with either ginger ale or coke in a 1:1 ratio. Experience shochu on the earthy and herbal side of things.
Prefer classic cocktails? Try switching gin or vodka with Kuroma for your Salty Dog.
For more ideas, check out this blog on serving shochu.