OTHERS

KURO ISANISHKI OKUCHI SHUZO BR

The brewery was the instigator of the black koji boom. Kuro koji was used traditionally, but once shiro koji was discovered via mutation in the kuro koji strain in 1923, the use of black koji died out for a time. In 1987 when Okuchi Shuzo released the Kuro Isanishiki, sweet potato shochu made using black koji, people fell in love with its aroma and taste. This led to the growth in popularity of kuro koji once more. Kuro Isanishki has the unmistakable earthy nose of an imo shochu. This yields to a buttery soft mouthfeel. Surprisingly supple given what's in store otherwise. An extremely light sweetness yields to a very dry, tight finish. The dryness would overwhelm except the soft mouth provides enough mellowness to create an interesting contrast.