11/14/2023 0 Comments Japanese vodka![]() It’s best enjoyed with dishes that are spicy and fatty, such as yakitori (grilled chicken skewers), karaage (fried chicken), or gyoza. ![]() Takara Jun is best served chilled or on the rocks. Try it with a spicy dish to cut through some of its richness and add another dimension. Food Pairings: Best served chilled or on the rocks.Distillation Method: Pot & Vacuum Distilled.Main Ingredient: Soba Noodles, Wheat Koji.It has a roasted buckwheat flavor with a buttery smooth finish, thanks to its incorporating both pot and vacuum distillations. This Shochu combines two kinds of distillation: pot and vacuum. Most shochu breweries, therefore, employ rice or barley for the koji and initial moromi (main fermentation mash).TAKARA distinguishes itself from the competition by utilizing its expertise to produce high-quality soba koji, resulting in a 100% soba shochu called TOWARI. Buckwheat koji production is challenging owing to the rough texture of the kernel. This alcohol is a honkaku shochu made entirely of buckwheat (soba). TOWARI shochu is made with 100% soba noodles, giving it a unique and unparalleled flavor. Get your bottle of Mizu Saga Barley Shochu #11 Towari Main Ingredient: Barley, Rice (Black) Koji.It is a festival and memorial to the naturalness of nature and the harvest’s delicious tastes. The end result is a more natural flavor that is rich, earthy, and exquisite. It is a time-tested Japanese technique to distill moromi “mash” only once, in order to capture and accentuate the essence of the raw ingredients. The more passes are performed, the more neutral and flavorless the liquor becomes. Limiting the distillation to a single pass keeps the naturally occurring flavor and aromas. Mizu Shochu, made by the Mizutani family, is a handcrafted and single-distilled honkaku shochu that follows the honkaku “本格焼酎” genre of production, which means it’s genuine and authentic. Food Pairings: Yakitori, Karaage, Sushi, Sashimi, Steak Dishes, Grilled Fish, and Shellfish.Main Ingredient: Awamori (Thai Rice), Black Koji.It’s aged for a minimum of three years, but generally much longer than that, by which time it has mellowed into an unctuous drink with flavors as complex as those of dark chocolate or fine old scotch whisky. Shimauta is the first and best-known Awamori in Okinawa. Get your bottle of Satsuma Houzan #9 Shimauta Awamori Food Pairings: Mizutaki (chicken hotpot), Chicken Dishes, Sashimi.Distillation Method: Single (Normal Pressure).Main Ingredient: Sweet Potato, Sweet Potato Koji.It has a sweet fragrance and a complex, hefty texture. The creation of this Satsuma Houzan is the result of innovating on the tradition since Nishi Sake Brewing’s inception in 1845, and the flavor should be viewed as a reflection of all their Houzan. Satsuma Houzan is made with sweet potatoes from Kagoshima prefecture, the birthplace of Imo Shochu. Get your bottle of Kakushigura Mugi #8 Satsuma Houzan Food Pairings: Bold and lightly flavored dishes.Type of Koji Kin: Yellow (Kuro) Koji Kin.Main Ingredient: Mugi (barley), Barley Koji.They aim to enlighten people about the allure of Shochu through this study and innovation. The Hamada Brewery was established in Kagoshima prefecture, the birthplace of Imo Shochu (Imo Shochu), and has continued to pass down and maintain its customs and talents for over 140 years. Food Pairings: Pairs easily with many dishes and brings out the flavor of companion ingredients.Distillation Method: Single (less Pressure).Type of Koji Kin: White (Shiro) Koji Kin.In cocktails, it’s an excellent low-calorie vodka alternative. Shuzo’s sake is made from water from the Hitoyoshi basin, which is high in minerals and has delicious rice. With an elegant fragrance and a smooth mouthfeel, Hakutake Shiro Kome Shochu, the #1 selling premium rice shochu in Japan, is clean and simple.
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