Origin Ishikawa, Japan
Container Glass bottle
Usage Pairing: Shochu pairs well with Japanese, Western, and Chinese cuisine. You can enjoy your shochu neat or on the rocks, but we recommend drinking it with a little hot water to fully appreciate the kaga-maruimo aroma. Serving temperature : Room temperature (15° - 20°)

Shochu

Black Yam Shochu Spirit Drink "Nomiyoshi" 720ml (25°)

Black Yam Shochu Spirit Drink "Nomiyoshi" 720ml (25°)
81,70 €
81,70 €
113,47 € l

Ref. ISHIKAWA17

In stock

Description
Shochu is a Japanese spirit. This shochu, made in Ishikawa Prefecture, is the only one distilled from kaga-maruimo, a type of yam. This tuber, resembling a large, black-skinned potato, originates from the city of Nomi. It is highly valued for its sticky texture and high nutritional value. Furthermore, the brewing water used for this shochu is high-quality well water from the Hakusan Mountains. While shochu is traditionally made with white koji, this shochu is fermented with black koji, which has a richer flavor. Alcohol content : 25°
Flavor

This shochu is characterized by its sweet aroma and refined taste.

Conservation

Store at room temperature.

Ingredients & Allergens

Kaga-maruimo yam, black rice koji

Nutritional Values

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Origin Ishikawa, Japan
Container Glass bottle
Usage Pairing: Shochu pairs well with Japanese, Western, and Chinese cuisine. You can enjoy your shochu neat or on the rocks, but we recommend drinking it with a little hot water to fully appreciate the kaga-maruimo aroma. Serving temperature : Room temperature (15° - 20°)
Miyamoto Shuzo
The producer

Miyamoto Shuzo

The Miyamoto brewery, located in Ishikawa Prefecture, Hokuriku, was founded in 1876 and produces Japanese sake. Ishikawa Prefecture is still steeped in the Kaga Hyakumangoku culture that flourished during the Edo period and continues to pass down excellent craftsmanship and traditional culture. Run by a couple, Miyamoto Brewery is the only brewery in the prefecture to produce shochu, a Japanese spirit made from potato, barley, buckwheat, or kabocha squash.