NIKAIDO, the shochu model credited with inventing 100% barley koji shochu not too long ago introduced that for the primary time, its two core expressions, NIKAIDO Oita Mugi Shochu, and NIKAIDO Kitchom (Aged Oita Mugi Shochu), will probably be accessible in america. NIKAIDO is poised to open American customers’ eyes to the class and flexibility of this beloved Japanese spirit.
The Nikaido household has been brewing and distilling in Oita prefecture, Kyushu, Japan, for eight generations. Based in Hiji-Machi in 1866 as a nihon-shu brewery, it has remained within the possession of the Nikaido household ever since. In 1949, NIKAIDO started to change manufacturing from nihon-shu to shochu, drawing on the household’s generations of expertise working with koji, the important part within the making of nihon-shu and shochu.
eighth technology Nikaido President, Yuichi Nikaido says, “I need the world exterior of Japan to know Shochu tradition which continues to be
saved in Japan at the moment. I’ve all the time felt that that is the mission of Nikaido Shuzou, simply because the sixth technology of the Nikaido household did, to create easy-drinking barley Shochu within the ‘70s. I’ve a dream that in the future I’ll see folks having fun with their time with their Shochu glass of their palms, regardless of their tradition.”
Shochu is Japan’s oldest distilled alcoholic beverage, with the earliest documented mentions of shochu courting from the 1500s. It’s also Japan’s hottest spirit, outselling each nihon-shu (sake), and whiskey. With its low ABV (sometimes beneath 30%), shochu makes a wonderful neat aperitif. It may also be combined as a cocktail, served with cool water to dilute, or with scorching water, to launch its complicated bouquet, or as chu-hi, a low ABV (sometimes 3%) refreshing carbonated drink made with shochu, soda water, and lemon, or different fruit juices.
NIKAIDO Oita Mugi Shochu (ABV: 24%) is the primary ever 100% barley shochu, utilizing barley koji. The unique ‘new type’ shochu that made Oita Mugi Shochu well-known all through Japan. GSN’s Remarks: Virtually effervescent nostril with a heady barley scent of shiny distillate. Very delicate and straightforward entry, with a mild strategy that has a slight peppery heat. After a minute, the flavors open up with a dry, crisp and considerably woody tonality. There’s a gentle warmth that offers an extended end. Very simple going and an ideal shochu to get pleasure from with a meal. GSN Score: A-
NIKAIDO Kitchom (Aged Oita Mugi Shochu ABV: 24%) is the unique aged barley shochu from Oita prefecture. NIKAIDO Kitchom is aged for one 12 months in metal tanks, earlier than being bottled in handmade, hand painted glazed clay flasks. GSN’s Remarks: A softer nostril than the unaged shochu, this has a slighter darker sensibility, with a slight floral edge. The rougher edges have been smoothed out, giving a rounder, barely chalkier mouthfeel. The pepperiness can be ramped up a bit, with extra obvious warmth on the palate. Lengthy end ending on a definite barley word. An additional wonderful sipping shochu that additionally makes for killer cocktails. Additionally, the clay bottle makes for a really trendy dialog piece in your again bar. GSN Score: A++
For extra info go to: Nikaido Shuzou
To order go to: Hello-Time Wine
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