NIKAIDO, the shochu brand credited with inventing 100% barley koji shochu recently announced that for the first time, its two core expressions, NIKAIDO Oita Mugi Shochu, and NIKAIDO Kitchom (Aged Oita Mugi Shochu), will be available in the United States. NIKAIDO is poised to open American consumers’ eyes to the elegance and versatility of this beloved Japanese spirit.
The Nikaido family has been brewing and distilling in Oita prefecture, Kyushu, Japan, for eight generations. Founded in Hiji-Machi in 1866 as a nihon-shu brewery, it has remained in the ownership of the Nikaido family ever since. In 1949, NIKAIDO began to switch production from nihon-shu to shochu, drawing on the family’s generations of experience working with koji, the essential component in the making of nihon-shu and shochu.
8th generation Nikaido President, Yuichi Nikaido says, “I want the world outside of Japan to know Shochu culture which is still
kept in Japan today. I have always felt that this is the mission of Nikaido Shuzou, just as the 6th generation of the Nikaido family did, to create easy-drinking barley Shochu in the ‘70s. I have a dream that one day I will see people enjoying their time with their Shochu glass in their hands, no matter their culture.”
Shochu is Japan’s oldest distilled alcoholic beverage, with the earliest documented mentions of shochu dating from the 1500s. It is also Japan’s most popular spirit, outselling both nihon-shu (sake), and whiskey. With its low ABV (typically under 30%), shochu makes an excellent neat aperitif. It can also be mixed as a cocktail, served with cool water to dilute, or with hot water, to release its complex bouquet, or as chu-hi, a low ABV (typically 3%) refreshing carbonated drink made with shochu, soda water, and lemon, or other fruit juices.
NIKAIDO Oita Mugi Shochu (ABV: 24%) is the first ever 100% barley shochu, using barley koji. The original ‘new style’ shochu that made Oita Mugi Shochu famous throughout Japan. GSN’s Remarks: Almost effervescent nose with a heady barley scent of bright distillate. Very soft and easy entry, with a gentle approach that has a slight peppery warmth. After a minute, the flavors open up with a dry, crisp and somewhat woody tonality. There is a mild heat that gives a long finish. Very easy going and a perfect shochu to enjoy with a meal. GSN Rating: A-
NIKAIDO Kitchom (Aged Oita Mugi Shochu ABV: 24%) is the original aged barley shochu from Oita prefecture. NIKAIDO Kitchom is aged for one year in steel tanks, before being bottled in handmade, hand painted glazed clay flasks. GSN’s Remarks: A softer nose than the unaged shochu, this has a slighter darker sensibility, with a slight floral edge. The rougher edges have been smoothed out, giving a rounder, slightly chalkier mouthfeel. The pepperiness is also ramped up a bit, with more apparent heat on the palate. Long finish ending on a distinct barley note. An extra fine sipping shochu that also makes for killer cocktails. Also, the clay bottle makes for a very stylish conversation piece on your back bar. GSN Rating: A++
For more information go to: Nikaido Shuzou
To order go to: Hi-Time Wine
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