¥2,500
| Manufacturer | : | Ookubo Shuzo |
|---|---|---|
| Content | : | 720ml |
| Brand | : | Samurai No Mon |
Product Description
The Samurai No Mon sweet potato (Imo) shochu from Ookubo Shuzo is a very special Shochu because the Koji rice used here is made from a rice variety that has not been cultivated for 160 years. This rice, together with the great home-grown sweet potatoes, makes this shochu so aromatic. The intense yet subtle umami flavour comes from the use of black koji. The production of Samurai No Mon is limited to 2,500 bottles per year.
Samurai No Mon is the flagship of Ookubo Shuzo, it is available in Japan at only 50 dealers. It is produced by atmospheric distillation. The carefully selected raw materials, the sweet potatoes as well as the rice for the Koji rice, are grown on the company’s own “Daiman Nojo” farm in the city of Shibushi in Kagoshima Prefecture. The rice used for the samurai No Mon is a very special rice, as it was only cultivated until the Meiji era (1868). Specially re-created by Ookubo for this shochu, this rice, together with the sweet potatoes and black koji, gives a slightly sweet, spicy and deep umami aroma. Samurai No Mon stays in the mouth for a long time and has an intense fragrance. This shochu is complex and deep. Nevertheless it is very gentle and easy to drink with 25% vol. The elegant black bottle with a banderole on the bottle neck has a label made of precious Washi paper.
The Samurai No Mon can be enjoyed straight or on the rocks. Especially recommended is the drinking of Oyuwari, i.e. prolonged with hot water, because the taste of the Imo is so extremely good. The Samurai No Mon goes very well in food pairing with spicy and hearty dishes, with fried, dark fish and meat, but also with really sweet desserts like Cremé Brûlée.
Japan
