"Evil" Black Barley Shochu
An exclusive from Umai grocery. An excellent cuvée from the Ohtemon distillery in the barley shochu family. The Evil is indeed derived from the fermentation-saccharification of barley grains by koji, the microscopic fungus that the Japanese use to produce both sake and miso paste. But not just any koji: Ohtemon uses in this specific case black koji, a strain typically used in the production of Awamori, the alcohol from the tropical islands of southern Japan.
Naturally, black koji brings a roundness reminiscent of the warm regions of the archipelago. But it also allows this shochu to enhance the notes of roasted grain and warm bread from the barley with fruitier lengths, delicately reminiscent of vanilla and coconut. It pairs excellently with fried dishes and stewed meats.
Like all shochu, the Evil can be lengthened with sparkling water to create a refreshing cocktail highly appreciated in Japan, the "Highball." It can also be enjoyed on the rocks, of course, but also diluted with hot water (about 60°C) in cold weather. Another combination recommended by purists: lengthening Ginteki with green or red tea, hot or cold, to highlight its sweetness.
Naturally, black koji brings a roundness reminiscent of the warm regions of the archipelago. But it also allows this shochu to enhance the notes of roasted grain and warm bread from the barley with fruitier lengths, delicately reminiscent of vanilla and coconut. It pairs excellently with fried dishes and stewed meats.
Like all shochu, the Evil can be lengthened with sparkling water to create a refreshing cocktail highly appreciated in Japan, the "Highball." It can also be enjoyed on the rocks, of course, but also diluted with hot water (about 60°C) in cold weather. Another combination recommended by purists: lengthening Ginteki with green or red tea, hot or cold, to highlight its sweetness.
29.00 €
29.00 €
(VAT included)
