Made with handmade koji and a sweet potato called Tama Akane that is grown on Kuroki Honten’s farm, this a variety that is radiant orange in color has a high level of beta carotene. About Ouka, Kuroki-san says, “it is a valuable shochu because the potato is dicult to steam and the amount of alcohol that can be removed is small.” With strong notes of black tea, orange blossoms and vanilla (Celestial Seasoning’s Mandarin Orange Spice Tea, anyone?), this aromatic shochu brightens in any service style, even cocktails.

Food Pairing:
Buttermilk fried chicken
Camino Grilled Crab

How to Drink:
Sodawari (with club soda and ice)
Oyuwari (with hot water - see below)
Gimlet Cocktail: 2oz Ouka, 0.5oz lime, 0.5oz simple syrup. Shake for 10-15 seconds, pour into a coupe, garnish with lime peel.

Features

• Distilled in Miyazaki, Japan by Kuroki Honten
• Distilled from 80% imo (sweet potato) 20% kome koji (rice koji)
• ABV 25% / Koji: Black (rice) / Distillation: Atmospheric
• Aged: 3 years in clay pots
• 24 fl oz (720ml)