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Hikimi Kuromoji Shochu

Okadaya Honten

Hikimi Kuromoji Shochu

Special price €36,99

Liter price€51,38 per l

incl. VAT.

Shipping will be charged at checkout

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Hikim Shochu is an absolutely aromatic specialty! It is made from kuromoji. Kuromoji (Lindera umbellata), also known as fever bush, is an evergreen deciduous shrub from the laurel family that grows in the forests of Japan, where it is often used to extract essential oils. Its leaves and bark have an extremely refreshing scent. Recently, kuromoji has also been used in Michelin-starred cuisine in Japan and France. This shochu was created as "The Forest Liquor" and is a guarantee for exceptional taste sensations!

Learn more

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

About the manufacturer

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.