Hikimi Kuromoji Shochu

For the production of Hikimi Shochu, barley is enriched with kuromoji in the first mash (moromi) and then distilled once using vacuum distillation. This brings out the flavor of the kuromoji particularly well. Right from the start, ethereal and herbaceous aromas emerge that are long, fresh and profound. At 25% vol, however, this shochu is also very mild. Kuromoji, also known colloquially as "ushou" in Japan, has an antibacterial and relaxing effect and is very good for the stomach. Ushou is also often used in teas, sweets and cooking.

The production of Hikimi Shochu is a joint project between Aioya Ltd, the Okadaya Honten distillery and the Shimane Institute for Industrial Technology. Aoiya is a small company that was originally founded to revitalize the wasabi business in the region and boost the economy with local resources. Hikimi, the region in Shimane Prefecture where the company is based, is 96% deciduous forest. Kuromoji, the raw material for Hikimi Shochu, is available in abundance in the wild. With its beautiful waters, greenery and rock formations, the region has been designated a "Nishi-Chugoku-Sanchi-Quasi National Park". As the natural conditions in the area are so ideal, Aoiya came up with the idea of producing kuromoji shochu and found an experienced partner with the right know-how for production in Okadaya Honten. Okadaya Honten has been producing the finest shochus and liqueurs in the town of Masuda since it was founded in 1872.

With its herbaceous and intense notes, Hikimi Shochu goes particularly well with food, such as grilled meat or spicy and strong dishes. The aromas unfold particularly well on the rocks, with soda or tonic. Hikimi is also perfect as an ingredient for exciting cocktails.

Discover the great wasabi shochu from Okadaya Honten with us.

Shochu made from fever bush (kuromoji)
Japanese spirit
Net quantity: 720
Alcohol: 25% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

Die Produktion des Hikimi Shochu ist ein Gemeinschaftsprojekt der Aioya Ltd., der Destillerie Okadaya Honten sowie dem Shimane Institute for Industrial Technology. Aoiya ist ein kleines Unternehmen, das ursprünglich gegründet wurde, um das Wasabi-Geschäft in der Region wiederzubeleben und die Wirtschaft mit lokalen Ressourcen anzukurbeln. Hikimi, die Region in der Präfektur Shimane, in der das Unternehmen ansässig ist, besteht zu 96 % aus Laubwäldern. Kuromoji, also der Rohstoff für den Hikimi Shochu, ist in freier Wildbahn im Überfluss vorhanden. Die Region ist mit ihren wunderschönen Gewässern, Grünanlagen und Felsformationen als „Nishi-Chugoku-Sanchi-Quasi-Nationalpark“ ausgewiesen. Da die natürlichen Bedingungen in der Umgebung so ideal sind, kam Aoiya auf die Idee, Kuromoji-Shochu herzustellen und suchte sich mit Okadaya Honten einen erfahrenen Partner mit dem richtigen Know-how für die Produktion. Okadaya Honten stellt seit seiner Gründung im Jahr 1872 in der Stadt Masuda feinste Shochus und Liköre her.