This week, the panel talk kōji – what it is, where to get it, and what to do with it.
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Here are some links to what we discussed this week:
- Aspergillus oryzae
- Kōji — Japan’s vital hidden ingredient
- Satsuma Shochu
- On Food and Cooking: The Science and Lore of the Kitchen (English)
- On Food and Cooking: The Science and Lore of the Kitchen (Japanese)
- Asahi’s site for Slat (Japanese)
- Pungency’s official site (Japanese)
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This was another bottle that I received in the mail. It’s one that I’ve been meaning to pick up for a while as I’ve seen it a few times before at Seiyu, so I was very happy to see the shiny gold label and foil when I popped the box open.
This is another decent imo-jochu from Kagoshima prefecture, but it surprised me a little because it doesn’t smell like an imo-jochu. It’s more refined than the imo-jochus I’m accustomed to drinking while carrying some light fruit on the nose. Before ever putting it in my mouth this shochu was living up to its deceitful name, “Great Devil King.”
Enjoying Daimaou neat, it has a round, medium-bodied mouthfeel. There’s a sweetness to it that is understated to the point of being dry. The yellow mold (essential to the process of breaking the potato starches down into fermentable sugars) used prior to distilling obviously has something to do with this sweetness. The effect is very pleasant. Yellow mold is what is used in the nihonshu brewing process and is somewhat less common in the shochu industry where white mold prevails.
There’s something about this shochu that reminds me of drinking brandy. Try it neat and see for yourself.
I also highly recommend this shochu on the rocks. It’s light, refreshing and easy to drink–definitely one of the better imo-jochus I’ve had that retails in the 1,600-1,800 yen range. And as I alluded above, Daimaou is distributed widely enough by Hamada Shuzo that you can find it in major supermarket chains such as Seiyu.