Piment Shochu (Green Pepper)

Ochiai Shuzojyo is based in Miyazaki on the island of Kyushu. Owner Ryohei Ochiai is one of the most creative people in his industry: he likes to try out unusual things and brings great, unusual products to the market. His shochu range includes classics made from barley (mugi) and sweet potato (imo) as well as unusual ingredients such as shochu made from pumpkin, ginger or green peppers. This shochu takes its name from the Spanish name for peppers - "pimentón" or "pimiento", as the taste of the specialty from Miyazaki is very similar to its Spanish counterpart. Compared to our domestic green peppers, these taste spicier and hotter and are much smaller and darker. Allspice is chosen as the short form.

Incidentally, green peppers were introduced to Japan in the 19th century and were mainly cultivated as an ornamental plant. The popularity of peppers as a food increased after the Second World War, after many American products flowed into Japan. Today, Japanese green peppers are mainly grown in Miyazaki Prefecture and are available in supermarkets and local markets in Asia, Europe and selected regions in the USA.

Pimento shochu is ideal with strong dishes with beef (such as Szechuan style) and strongly spiced dishes, as well as with various vegetables and white meat. It can be enjoyed particularly well on the rocks or with soda and lots of ice (sodawari). It is also delicious when extended with cold water (mizuwari), but should then be mixed in a 1:1 ratio. Allspice shochu is also great for cocktails, as it adds a natural spiciness.

Shochu made from green peppers
Japanese spirit
Net quantity: 500 ml
Alcohol content: 25% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

Ochiai Shuzo was founded in 1909 in Miyazaki. The entire Miyazaki prefecture is famous for its fantastic shochus. Ochiai is a 4th generation family-run distillery, preserving the traditions of its 100-year past while evolving. While most shochus are made from sweet potatoes, barley, brown sugar or even rice, president and owner Ryohei Ochiai is known for breaking new ground and trying a lot. Thus, his distillery creates high-quality shochus from unusual raw materials in small production, such as pumpkin, green pepper, ginger or even yomogi.