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    Kojika Shochu: Crafted in Partnership With Farmers, With Rice and Sweet Potatoes Straight From the Distillery’s Own Farm

    29 Dec 2021

    Kojika Shuzo

    Ōsumi Peninsula, where Kojika Shuzo resides is in the southeast region of Kagoshima prefecture. The northeast borders on Miyazaki prefecture, its west faces Kinko Bay and the southeast faces the Pacific. The Pacific coast region is designated as Nichinan Kaigan Quasi-National Park, including scenic site Cape Sata and is blessed with rich nature and the warm weather.

    Mountain rain pours on the forest, then is absorbed into the earth and eventually becomes underground water, polished and refined with time. Fresh streams of underground water are constantly bubbling in Gyokusenji Park near Airasanryou, Gyokusen meaning “fountain of jewels” and ji meaning temple. Kagoshima shochu is specifically blessed with pure spring water drawn from a depth of 100 meters (328 feet), rich in minerals and infused with Kagoshima’s southern air.

    Kojika shochu is carefully crafted in partnership with farmers, with rice and sweet potatoes straight from the distillery's own farm. It is made with carefully selected ingredients like groundwater from the foot of the surrounding laurel-forested mountains and sweet potatoes grown just in time for the distilling season.
    Sweet potato shochu is produced from September to November, during which time you can tour the distillery while it is in action.

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    Kojika Imo Shochu

    The standard and most loved shochu in Kojika. Made with fresh, high quality sweet potatoes, the soft aroma and delicate sweetness is suited to enjoy daily with dinner.

    It’s best to serve sweet potato shochu warm but oyuwari is less of a hassle. First, pour hot water in a glass. If making a 5 : 5 ratio oyuwari, cool the water temperature to between 80°C to 90°C (176°F to 194°F). Next, pour in Shochu Kojika.  You can use the same temperatures when making 6 : 4 or 7 : 3 ratio oyuwari.

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    Kojika Black

    Kojika Kuro is a sweet potato shochu made with kuro koji (black koji). The fermentation of kuro koji during the production process is more rapid than that of shiro koji (white koji), resulting in a bold sweet potato shochu. With Kojika Kuro, the brewery has succeded in  completely eliminating the undesirable flavour that comes from sweet potatoes without losing any of the rich, unique flavor. As a result, both the novice and the enthusiast can enjoy the original aroma of this sweet potato shochu.

    Recommended served with water and / or on the Rocks. When served on the rocks, adding a little water enhances this sweet quality.

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