Shochu Premium Aka Kirishima
aka kirishima é um honkaku shochu feito de batata-doce roxa murasaki-masari , que confere uma fragrância e doçura distintas. tem um aroma elegante e refinado e uma doçura clara e persistente. alc.20%
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Mity Sushi
Shochu's origins can be traced back to the 15th century, with various theories suggesting roots in distillation techniques from Persia, Korea, or Thailand. The production of sweet potato shochu, like Aka Kirishima, became prominent in the southern regions of Japan, particularly Kyushu, due to the favorable climate for sweet potato cultivation. Kirishima Shuzo, the producer, has a long history of shochu making and has contributed to the popularization of this spirit.
Shochu is deeply ingrained in Japanese drinking culture, often enjoyed at social gatherings, meals, and special occasions. Different types of shochu reflect regional ingredients and brewing traditions.
Serving Rituals
Shochu can be enjoyed in various ways, including neat, on the rocks (rokku), mixed with hot or cold water (oyu-wari or mizu-wari), or as a base for cocktails. The method of serving often depends on the season and personal preference.
Food Pairing
Aka Kirishima pairs well with a variety of Japanese dishes, from grilled meats and seafood to lightly seasoned vegetables. Its sweetness complements spicy foods and balances richer flavors.
Regional Significance
Sweet potato shochu is particularly associated with Kyushu, where the climate is well-suited for sweet potato cultivation. The spirit embodies the agricultural heritage and craftsmanship of the region.
Aka Kirishima Shochu is characterized by its distinctive fragrance and sweetness derived from the Murasaki-Masari purple sweet potato.
The Murasaki-Masari sweet potato imparts a unique floral aroma and a pronounced sweetness to the shochu. The flavor profile is described as elegant and refined, with a clean and lingering sweetness. The 20% ABV contributes to a smooth and approachable drinking experience.
Water Mixing Ratios
Experiment with different ratios of shochu to water when enjoying it mizu-wari or oyu-wari. Start with a 6:4 ratio (shochu to water) and adjust to your liking.
Temperature
The temperature can significantly affect the flavor of the shochu. Chilling it slightly can accentuate its sweetness, while warming it slightly can release its aromatic qualities.
Glassware
Using a proper shochu glass or a small tumbler can enhance the aroma and overall drinking experience. Consider using a glass with a slightly wider rim to better appreciate the aromas.
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