Zhongxiao Shuzo - Zhongxiao Four-Day Koji 720ML
Category: Whisky/Spirits/Distlled/Kaoliang spirit
Exhibitor: 合垣興業有限公司
Booth No: I1330
Characteristic
The Awamori method that breaks common sense<br/>Breaking the common sense: the production time of koji rice<br/>When making Awamori, it usually takes two days (48 hours) to make the koji, while Tadaka Yotsuka koji takes four days (96 hours) to make the koji. This will allow the mycelium of the black koji mushroom to penetrate into the rice to the maximum extent, allowing it to produce many ingredients that enhance the taste and aroma of awamori.<br/><br/>Break common sense No. 2: Avoid the production of spores when making koji<br/>During the normal koji making process, the black koji fungus produces spores and turns black. The production of spores will weaken the mycelium's ability to penetrate into the rice. In order to prevent the production of spores, the staff will manage it in the koji room all night long.<br/><br/>Breaking common sense No. 3: Reusing the once-disappeared "ancient awamori method"<br/>The "old-style Awamori preparation method" is a step in the Awamori production process, which declined in the late Showa 30s (1955 AD). After studying this fermentation technology and understanding its principles, Tadataka Shuzo merged its ancestors' techniques with new brewing techniques to create "Tadataka Four-Day Koji".<br/><br/>Breaking common sense No. 4: People cannot feel the sweetness of alcohol concentration<br/>"Tadataka Yotsukako" is a new high-alcohol sake, but it has a fruity taste and excellent aroma like pear, and the soft sweetness makes you not feel the alcohol concentration.
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