Hioki city , KAGOSHIMA
Kinjyomugi Kuranoshikon
きんじょうむぎくらのしこん ／ Kinjyomugi Kuranoshikon
Barley shochu
Select Japanese two-row barley is made into koji in the kojibuta (wooden tray for koji-making). The robust undiluted shochu for this product is prepared in earthenware crocks, distilled in a conventional wooden barrel still, then matured in earthenware crocks.
- 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
Small rocks glass to enjoy cold mouthfeel.
Food pairing
Boldly flavored meat dishes, Chinese dishes (spicy or oil-heavy dishes).
Sake profile
| Prefecture | KAGOSHIMA |
|---|---|
| Municipality | Hioki city |
| Ingredients | Barley, barley koji |
| Types of the main ingredient | Japanese two-row barley |
| 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