The name Jakuunbaku is a word play on a tantra by Aizen Myo, a Buddhist wisdom king. Aizen Myo is known for passion and connection between people, thus, Nishiyoshida hopes to connect to people with this shochu. Ark refers to Dainichi Nyorai, the sun Buddha. Using underground water from the local Hamuname River, nijo barley from Australia, and black koji, Ark Jakuunbaku is made in the muroka (unfiltered) style. Get a spectrum of flavor: dried apricots, honey, and brownies – and even some spicy black peppercorns and nutmeg. Enjoy on the rocks or oyuwari (with hot water) to bring out the milk chocolate notes. Yoshida, who specializes in food and nutrition, has provided us with a few recipes like nikumiso (meat miso dip) and more. Check them out on the blog!
- Distilled in Fukuoka, Japan by Nishiyoshida Shuzo
- Distilled from 100% Mugi (barley) and mugi koji (barley koji)
- ABV 24-25% / Koji: Black / Distillation: Atmospheric
- Age: 2- 5 yrs
- Vessels: Enamel Tanks
- 25.3 fl oz (750ml)