Chingu Kuro "Black Koji" Shochu

The designation of origin "Iki Island" for shochu was geographically protected by the World Trade Organization (WTO) in 1995 (comparable to "cognac" or "champagne"). The basis for Chingu Kuro is a mixture of two-row and six-row barley, and rice koji is also used for fermentation. The barley and rice for the koji rice are grown by the distillery itself on Iki Island. For the production of Chingu Kuro, atmospheric distillation is followed by ageing in steel tanks. At 25% vol, this shochu is very light, but at the same time extremely aromatic thanks to the use of black koji. Incidentally, Chingu means "great friend" in the Iki dialect.

Chingu Kuro tastes great neat or on the rocks and can also be enjoyed "Oyuwari", i.e. mixed with warm water. It is also simply brilliant as an alcoholic base for a lemon sour. When paired with food, this shochu is ideal with fried and grilled fish and meat, as well as spicy dishes and strong desserts.

Barley shochu
Japanese spirit
Net quantity: 720 ml
Alcohol content: 25% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

The home of Omoya Shuzo is Iki Island, a tiny island with only 28,000 inhabitants, located in the Tsushima Strait between Japan and South Korea. The designation of origin "Iki Island" for Shochu was geographically protected by the World Trade Organization (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. You can't get more craft than that! Omoya Shuzo's product line is relatively small compared to its larger competitors, but each product is unique. All of Omoya Shuzo's shochus are produced in very small batches, making them true craft spirits.