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Takara

Kurokame

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Size
UPC: 086395 412505
Distilled at: Kami shuzo, Kagoshima, Japan
ABV: 25.0%
Sulfite Free Gluten Free

Pick-Up for Online Orders Unavailable 11/25 (Mon) - 11/27 (Wed)

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WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov.

Peppery with subtle earthiness. KUROKAME uses black koji and is fermented in a large ceramic pot to bring out rich and complex aromas and flavors of sweet potato.

KUROKAME shochu is an authentic honkaku shochu made from Koganesengan sweet potato, one of the most popular imo varietals in Kagoshima prefecture. The primary moromi (mash) is created with kuro koji (black koji) and is brewed inside ceramic pots called "kame."

Kuro koji originates in the Okinawa region and is known to produce an abundance of citric acid, effectively extracting the taste and character of the base ingredients. The round shape of the kame creates a natural convection that reduces thermal irregularities, and by burying the kame halfway into the ground, the moromi is fermented at a balanced temperature. Combining superior ingredients and a traditional fermentation method creates an ideal condition for hte moromi, resulting in a shochu that is rich in flavor, sweetness, and complexity.

Serving Suggestions:
Room temperature, warm or chilled

Taste Profile

Hot Cold Room Temp

DRY TO SWEET

ACIDITY

AROMATIC INTENSITY

FLAVOR INTENSITY

LENGTH OF FINISH

BODY

FRUITNESS

SAVORINESS

Personality

Peppery with subtle earthiness

Pairing Suggestions

KUROKAME is well suited to food that are mildly flavored but umami-driven. These include grilled shrimp and squid, cooked eel, black truffle risoto, miso broth with mushroom or pork. You can also add it to cheese fondue instead of kirsch and then drink warm KUROKAME with that meal.

Serving Recommendations

Neat or on ice in a rocks glass. Warm: heat water to 175º F (80º C). Pour in a ratio of 4 parts shochu to 6 parts hot wate, or 5:5 for richer mix. Always pour hot water first, temper the cup, and add shochu lastaiming for an ideal mixed temperature of 100º F - 115º F (40º C - 45º C). Adding shochu to hot water will dissipate or damage the delicate flavor nuances, and cause bitterness.