Beverage of the Week (BOW)
Jikuya Black Sweet Potato Shochu
Product Story
Made entirely from ingredients harvested in Kagoshima Prefecture (Japan is divided into 47 prefectures — like small states) of Japan. Kogane Sengan sweet potatoes, the most popular sweet potato in Kyushu, are steamed and added to the secondary fermentation. The initial fermentation is done exclusively with Japanese rice. Fermentation takes place in decades-old clay pots buried to their shoulders in the distillery floor. The fermented product is pot-distilled just once and then aged for a period of one and a half years in unglazed clay pots. These pots, being unglazed, breathe adding complexity to the spirit while the pots themselves add a unique minerality. The resulting spirit is wonderfully complex and altogether charming.
Brand Story
The Jikuya Distillery was founded over a hundred years ago (1910) by Gonsuke Jikuya. He built his distillery in Miyanojocho Hirakawa at the foot of Mount Shibi, a sacred mountain in North Satsuma. Here four generations have crafted artisan Shochu from sweet potatoes and rice. “Bringing the wholesomeness of nature to life in Shochu” is their creed. Jikuya produces fewer than 10 unique styles including the incredible Jikuya “White” and “Black” that we have featured at BevX.
Tasting Note
Brilliant, crystal clear. The aromatics are subtle offering scents of cooked stone fruits and tubers with accents of clay, mineral, and grass. The palate is in full agreement with the nose delivering a dry, fruit-driven core with generous notes of earth, wet clay, and bamboo. Medium-bodied and subtly complex with intriguing earth characteristics. Made with sweet potatoes, Japanese rice, and black koji. $45.99 – 4.5 Stars/95 points/Exceptional! +
How to Serve
We prefer Jikuya Black served chilled, and undiluted. However, if you prefer it on the rocks or perhaps with the addition of water please do so.
Price: $ 45.99
BevX Review: See the Full BevX Featured Review
