Chingu Kuro "Black Koji" Shochu

The Chingu Kuro "Black Koji" Shochu from the house of Omoya Shuzo is a real Iki Shochu, because he comes from Iki Island, the birthplace of the barley shochu (mugi shochu). The small island is located 20 kilometers northwest of Kyūshū. The barley as well as the rice for the koji rice is grown by hand on Iki Island. The results are particularly aromatic and true craft shochu. The Chingu Kuro is a very special Shochu, because it is made with black Koji. This is very unusual on Iki Island, and Omoya Shuzo is the only distillery that produces this combination.

Description

The Chingu Kuro Black Koji Shochu is very taste-intensive and captivates with its impressive barley aroma. Unlike most shochus from Iki Island, black koji is used instead of white koji. This makes it stand out with its particularly earthy and spicy umami notes. The basis for this Shochu is a mixture of double-row barley from Iki Island and six-row barley from the Nagasaki Prefecture. Rice Koji is also used. After the atmospheric distillation, it is stored in steel tanks. With its 25% vol. this shochu is very light, but still extremely aromatic due to the black Koji.

Chingu means "great friend" in Iki dialect by the way. The Chingu Kuro tastes pure or on the rocks, but you can also enjoy it very well "Oyuwari", mixed with warm water. It goes perfectly with fried and grilled fish and meat, but also with spicy dishes and strong desserts.

Japanese Shochu
Net quantity: 720 ml
Alk.: 25% vol
Dispensed only to persons of full age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

About Omoya Shuzo

The home of Omoya Shuzo is Iki Island, a tiny island with only 28,000 inhabitants, located in the Tsushima Strait or Korean Strait between Japan and South Korea. The designation of origin "Iki Island" for shochu was geographically protected by the World Trade Organisation (WTO) in 1995 (comparable to "Cognac" or "Champagne"). Only seven distilleries still have this special status, and Omoya, founded in 1924, is the smallest of them. Only a handful of employees work here, and everything from barley and rice cultivation to harvesting and distilling is done by hand. More Craft is not possible! The Omoya Shuzo product line is relatively small compared to its larger competitors, but each product is unique. All Shochus from Omaya are produced in very small batches.