根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

大口酒造 黒伊佐錦 焼酎 Okuchi Shuzo Kuro Isanishiki (Black Koji Shochu) 720ml

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酒精度:25度

地區:日本鹿児島県

用最美味番薯經過蒸餾而成 

秉持黑麴的傳統

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。

使用黑麴時, 溫度管理及作業方式跟使用白麴所製造的[伊佐錦]有點不太一樣。在以前,大部分的燒酒都是使用黑麴的但是在麴的溫度管理上極為困難加上在製作過程中,麴的苞子飛散的關係讓參與製作過程的人需要多費幾番心思。

然而白麴的溫度管理要比黑麴來得簡單, 不需要太費工夫而且味道也比較不會那麼刺這是為什麼白麴漸漸取代了黑麴。

然而製作黑麴的獨特口感的技術(特別是溫度管理上)逐漸發達的關係, 現在也能比較安穩的製作麴也能令到廣闊的消費者們可以品嚐到黑麴商品。

Traditional brewing methods and black koji—that is Kuro Isanishiki

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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