Yakushima-cho , KAGOSHIMA
Onze
おんず ／ Onze
Barley shochu
This shochu′s ingredients are Japanese barley and Yakushima′s water. This old-fashioned shochu is made manually in earthenware crocks with kuro koji (black koji). The undiluted shochu is then quietly matured for 11 years in earthenware crocks placed in a tunnel.
- Sake brewery
-
本坊酒造株式会社
- Hombo Shuzo Co., Ltd. -
Flavor profile
Recommended serving method
Straight
On the rocks
With water
With hot water
With club soda
Cocktails
Sake set, glass
Small rocks glass to enjoy cold mouthfeel.
Food pairing
Fresh spring rolls, lean meat dishes like sasami (inner chicken breast) salad.
Sake profile
| Prefecture | KAGOSHIMA |
|---|---|
| Municipality | Yakushima-cho |
| Ingredients | Barley, barley koji |
| Types of the main ingredient | Omugi |
| Ingredients' primary production region | Japan |
| Acl / Vol. | 42% |
Type of shochu
Potato shochu
Rice shochu
Barley shochu
Buckwheat shochu
Brown sugar shochu
Awamori (rice shochu)
ごま焼酎
Other