« Evil » Black Barley Shochu

Description

Exclusive to the Umai grocery store. An excellent vintage from the Ohtemon distillery in the barley shochu family. Evil is made from the fermentation-saccharification of barley grains with koji, the microscopic fungus used by the Japanese to make both sake and miso paste. But not just any koji: in this case, Ohtemon uses black koji, a strain normally used in the production of awamori, the alcohol of the tropical islands of southern Japan.

Naturally, black koji adds a roundness that is reminiscent of the warm regions of the archipelago. But it also allows this shochu to double the barley notes of toasted grain and warm bread with fruitier lengths, delicately reminiscent of vanilla and coconut. Excellent with fried foods and braised meats.

Like all shochu, Evil can be diluted with sparkling water to make a refreshing cocktail called a « highball », which is very popular in Japan. It can also be enjoyed on the rocks, or diluted with hot water (about 60°C) in cold weather. Purists also recommend enhancing Ginteki with green or red tea, hot or cold, to accentuate its sweetness.