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使用傳統方式製造出來的黑麴, 有著華麗的香味與濃郁醇厚口感的[使用黑麴 黑伊佐錦。帶動著黑麴技術的歷史傳承。
The process for making the koji uses traditional black koji to give Kuro Isanishiki a luxurious aroma and a smooth mouth feel that still delivers body. Kuro Isanishiki was ahead of the crowd spurring the current boom in black koji spirits.
The use of black koji, as well as temperature regulation and the brewing process, creates subtle differences compared to white koji Isanishiki. In earlier times, all shochu was black koji shochu (a tradition that awamori maintains); however, this involved considerable trials for the distillers. It was difficult to regulate the koji’s temperature and the koji spores would cover the inside of the distillery during manufacturing.
The advent of white koji made temperature regulation easier, offered an ingredient that was simpler to work with, had a less piercing aroma, and delivered a better yield. White koji quickly replaced black koji and has been the mainstay until today.
There was still reluctance, however, to discard the distinctive body, sweet flavor, and other benefits of black koji. By developing production technology (especially temperature regulation), more stable koji-making became possible. Meanwhile, as consumers’ preferences for shochu diversified, a reappraisal of the features of black koji emerged.
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