Green tea shochu is a unique and carefully crafted spirit that combines the flavors and aromas of two-rowed barley, black koji rice, and Ureshino green tea leaves. It is made using traditional methods, with a single distillation process that allows the natural ingredients to shine through.
One of the key ingredients in green tea shochu is Ureshino green tea leaves. Ureshino is a region in Japan known for its high-quality green tea production. The leaves are freshly picked and steamed before being added to the mash. This step is crucial in capturing the vibrant and refreshing flavors of the green tea.
The use of black koji rice in the mash adds depth and complexity to the shochu. Koji is a type of mold that is used in the fermentation process of various Japanese alcoholic beverages. It helps to convert the starches in the rice into fermentable sugars, which are then consumed by yeast during the fermentation process. The use of black koji rice, specifically, adds a richer and earthier flavor profile to the shochu.
The two-rowed barley used in the mash further contributes to the overall character of the green tea shochu. Barley is a common ingredient in shochu production and brings a smooth and mellow taste to the spirit. It also adds body and texture, enhancing the overall drinking experience.
The single distillation process used in the production of green tea shochu is an important factor in its concentration and intensity. Unlike other spirits that may go through multiple distillations, green tea shochu is distilled only once. This allows for a higher alcohol content and a more pronounced aroma and flavor profile. The concentrated nature of the shochu enhances its complexities and provides a robust finish.
In terms of serving and enjoying green tea shochu, it is best enjoyed neat or on the rocks. The flavors and aromas are delicate and nuanced, and diluting the spirit with mixers or other additives may overshadow its unique characteristics. It can be sipped slowly, allowing the flavors to develop and evolve on the palate.
Green tea shochu can be a versatile spirit when it comes to pairing with food. Its complexity and depth make it suitable for pairing with a range of dishes, from light salads to more robust meats. It can complement the flavors of seafood, sushi, and grilled vegetables, as well as stand up to the richness of pork or beef dishes.
Green tea shochu is a handcrafted spirit that combines the flavors of two-rowed barley, black koji rice, and Ureshino green tea leaves. It is single distilled to enhance its aroma, complexities, body, and finish. The result is a unique and nuanced spirit that can be enjoyed on its own or paired with a variety of dishes.