Potato Shochu
Nomichore(FSPS72-NC)
Nomichore, its spectacular fusion of masculinity and tenderness come from a fascinating 'cave aging'.
This imo shochu liquor has been matured in the most beautiful limestone cave created tens of thousands years ago.
Kogane Sengan, precious sweet potato and classical black koji allow a wild and elegant shochu to emerge.
You can enjoy this wonderful shochu on its own but Nomichore also offers superb pairing options.
fresh seafoods, sashimi, yakitori, salty foods and aged cheeses etc..
| Alcohol % | 25% (50 proof) |
|---|---|
| Bottle Size | 720ml |
| Ingredients | Kogane Sengan (Kagoshima Sweet Potato), Rice Koji |
| Distillation |
Normal Pressure Single Distillation |
| Koji | Kuro (Black) Koji |
| Serving Suggestion | Enjoy it straight, on the rocks, or mixed with water. |
| Food pairing suggestions | Serve with fresh seafoods, sashimi, salty foods and aged cheeses |
With beautiful river stream
In 2004, Oono river was awarded as the cleanest river in Japan and Nomichore uses this upper water resources. With its mineral contents, water looks deep-blue.
Passionate Fujii brothers
Young passionate CEO, Toru Fujii and his younger brother, Junichiro, a true artisan with scientific view have a good partnership in their outstanding liquor production. They are 6th generation of Fujii Brewery Co.,Ltd. founded 140 years ago. They received multiple international and domestic liquor awards.
How earthenware pot can add a unique flavor to shochu?
These earthenware pots can actually breathe through extreamly tiny holes covers its surface. By taking outer air inside of pot, the shochu can expedite the aging process. At the same time, the minerals in the clay dissolving out into the shochu, this allows shochu has a unique flavor.
Why 'Kogane sengan' is so suitable for Shochu?
'Kogane sengan' means huge amount of golden sweet potatos. This potatos are highly prised with its mild and sweetness. the best suits for Shochu ingredients.
About Kuro(black) koji mold
Koji plays vital role in Shochu production, breaking down the starches into fermentable sugar and convert the sugar into alcohol. Kuro koji is known for its powerful aroma and sweet rich taste. Kuro koji, orignated in Thailand, mainly having been used for Okinawa Awamori from 500 years ago.