Hioki city , KAGOSHIMA
Gokujyo Kuranoshikon
ごくじょうくらのしこん ／ Gokujyo Kuranoshikon
Potato shochu
The shochu is 100% handmade using the conventional method: koji is made in kojibuta (wooden tray for koji-making), the shochu is prepared in earthenware crocks, then distilled in wooden casks. This handmade shochu is then matured using the Komasa Jyozo′s earthenware crock maturation technique, resulting in this exquisite product.
- Sake brewery
-
小正醸造株式会社
- Komasa Jyozo Co.,Ltd. -
Flavor profile
Recommended serving method
Straight
On the rocks
With water
With hot water
With club soda
Cocktails
Sake set, glass
Kurojoka is a shochu drinking set from Kagoshima prefecture. Shochu and water are mixed in the kettle-like ceramic ware and heated over direct heat.
Food pairing
Miso-flavored dishes, like miso-simmered mackerel and butamiso (pork and miso condiment), cheese.
Sake profile
| Prefecture | KAGOSHIMA |
|---|---|
| Municipality | Hioki city |
| Ingredients | Sweet potato, rice koji |
| Types of the main ingredient | Koganesengan |
| Ingredients' primary production region | Kagoshima prefecture |
| Acl / Vol. | 25% |
Type of shochu
Potato shochu
Rice shochu
Barley shochu
Buckwheat shochu
Brown sugar shochu
Awamori (rice shochu)
ごま焼酎
Other