Art of blending can come to light with Korui Shochu. Adding shochu to hot water will dissipate or damage the delicate flavor nuances, and cause bitterness. Sweet Potato Shochu. Sake is still more popular than shochu in North America, but many Americans are experiencing shochu for the first time — and it’s gaining in popularity. Consider adding some lime or lemon to turn your shochu drink into a homemade version of Chu-Hi. Much as iichiko put Oita on the map as a producer of barley shochu to rival Iki Island (more barley shochu is now produced in Oita than in the traditional home of barley shochu), Kirishima’s … Often uses a single ingredient so that it retains the authentic flavors of that particular ingredient. Each brand has unique recommendation for the serving styles. Sweet and delicious to eat, Koganesengan is the most popular Japanese sweet potato in Kagoshima prefecture. Undergoes multiple parallel fermentation process (like sake) in a fermentation mash. This spirit mash that is produced through fermentation, are then distilled. They choose to complement the natural flavors of fermented sweet potatoes or barley with fruit juice or even teas. Sweet Potato Shochu: Aka Kirishima. Details. Because Shochu matches with wide varieties of foods, it is enjoyed with meals, before meals, and after meals in Japan. IKKOMON is a honkaku shochu, made with 100% Koganesengan. Shochu in Japan is a traditional distilled liquor that dates back to the 15th century. Serving Suggestions: Alternatively, you may find shochu at your favorite Asian restaurant. Sake and shochu are both Japan’s national alcoholic beverages. Poppo Tenkaichi Street. First, shochu is divided into two categories: The characteristics of Honkaku Shochu include the following: Like all alcoholic beverages, each batch of shochu has its own personality and flavor. We carry many varieties of shochu. Mixed with juice or tea: Some shochu drinkers prepare their glasses a little differently. This makes shochu a lower alcohol alternative to liquors like vodka and gin, but a higher alcohol alternative to wine, sake or beer. Neat or with a few drops of water in a small white wine or whiskey glass. In total, 55 raw and processed materials are permitted for creating shochu. As a distilled beverage found in Japan, shochu has become a rising star outside its native country. Typically sweet potato Shochu, Soba Shochu, and barley Shochu can be enjoyed in the variety style of serving. The resulting product is IKKOMON, an authentic imo shochu that emanates the bounty of the sweet potato. For this reason, some shochu lovers prefer to add a splash of water, cold or warm, to the beverage to temper the taste and reduce the amount of alcohol they consume in each glass. The alcohol content of typical shochu is around 25 percent. Sitemap Shop Visit Us About Us Contact Us. Meiji no Shochu. IKKOMON is a honkaku shochu, made with 100% Koganesengan. Our nationwide distributors are standing by. Above all else, Japanese shochu, especially honkaku shochu is known for having an intense flavor. Warm: heat water to 175º F (80º C). Takara has been making shochu since 1864, and today, Takara is the number one shochu maker and seller in Japan. If you are intrigued by the thought of adding an authentic Japanese drink to your table, please seek out your nearest retailer and request them to stock it for you. Shochu made with this cultivar is known for its sweet fragrance, delicately smooth palate, and complex flavors of chestnuts and dried flowers.