|The Koji Room at Hawaiian Shochu Company|
I have learned something in my experiences as a dickwolfer, and even just as an eater and a drinker. And it is this:
North Shore of Oahu, a tour of The Hawaiian Shochu Company is a really great addition to your North Shore experience. Most people are familiar with Sake, but Shochu has been having a surge in popularity not only in Japan, but in the U.S. as well, and Oahu is home to the United States' only shochu distillery.
|Kametsubo fermentation pots|
Next the koji rice is mixed with steamed sweet potatoes and then goes into century-old ceramic vats called KAMETSUBO, which occupy a corner of the distillery, where the fermentation process continues for a total of about two weeks. After that, the mash is heated, distilled and then aged 4-6 months before it is ready for bottling.
|Ken & Yumiko Hirata|
Of course, there is a sample involved in a tour of the distillery. I'm no shochu expert, but I can tell you this: there is a smooth, rich flavor in Namihana Shochu. Served simply over ice or crafted into a cocktail, shochu is a great addition to your arsenal.
You can schedule your tour or purchase Namihana Shochu
by appointment only by calling