The Samurai No Mon is Ookubo´s flagship product, available in Japan only from 50 retailers. It is made using atmospheric distillation. The producers grow the carefully selected ingredients, like the sweet potatoes or the rice for the koji rice, themselves on their own “Daiman Nojo” farm in Shibushi in the Kagoshima prefecture. Ookubo have also revived a special type of rice that has been popular in Japan until the Meiji period (1868) until it got almost forgotten for 160 years. This rice, in combination with high quality sweet potatoes and black koji, create slightly sweet, spicy and deep umami flavors. The Samurai No Mon has an intense aroma and a long finish. It is complex and deep, however with its 25% vol very gentle and easy to drink. The elegant black bottle comes with a banderole and a label made of fine washi paper.
Enjoy Samurai No Mon straight or on the rocks. Or, to allow the imo flavor to unfold, drink it “oyuwari” which means mixed with hot water. It pairs well with spicy and hearty dishes, with roasted red fish and meat, as well as with sweet desserts like Cremé Brûlée.
Quantity: 700 ml
Alc.: 25% vol
Importer: Ginza Berlin GmbH, Melchiorstr. 26, 10179 Berlin
Über Ookubo Shuzo
Ookubo Shuzo has been founded in 1893 under the name of Kubo Jozo, before it received its current name in 1990. It was then when they also started growing their own sweet potatoes, which today are well-known throughout the whole country for their high quality. Many other shochu producers in Japan buy their ingredients from Ookubo. The distillery is located in the city of Shibushi (Kagoshima prefecture) on the Osumi peninsula in the very south of Kyūshū island. The ashes of Mount Kirishima, a 1,700 meters tall volcano, create a great environment to grow high quality sweet potatoes. That´s why almost all imo shochus come from Kagoshima. Ookubo is a small producer with only 12 people, who take care of everything from growing, harvesting and processing the imos to the production of the shochu. All is done completely by hand, a true craft producer! Ookubo have also revived a special type of rice that has been popular in Japan until the Meiji period (1868) until it got almost forgotten for 160 years. The distillery started to use this special rice for some or their shochus, like the Samurai No Mon.