Detailled tasting notes: this version of the Chingu shochu series is made from a blend of one third Nikomaru rice produced in Iki and two thirds of a mixture of two types of barley: a "two-row" barley from Iki Island and a "six-row" barley from Nagasaki. Black Koji is used this time, before normal pressure distillation. Chingu Kuro is then matured for several months in enamelled stainless steel tanks. On tasting, we discover a shochu with a rich, savoury flavour that wonderfully expresses the depth of the barley.

Tasting advice: To be eaten as is or even better, as oyuwari, with hot water. 

  • Product Type Shochu
  • Category Mugi (barley)
  • Alcohol Alc. 25% Vol.
  • Format 72cl bottle
  • Producer Omoya Shuzo
  • Region Pref. de Nagasaki
  • Tasting temp. Cold to room temp.
  • Ingredients Barley

Chingu Kuro

Un shochu à la saveur riche, savoureuse, qui exprime à merveille la profondeur de l’orge et la puissance du Koji noir, tout en restant souple et délicat.

Puissant et riche

ちんぐ 黒麹仕込み 重家酒造(長崎県)
72cl - alc. 25% vol.

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35,00 €

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  • Shochu
  • Mugi (barley)
  • Alc. 25% Vol.
  • 72cl bottle
  • Omoya Shuzo
  • Pref. de Nagasaki
Omoya Shuzo

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Chingu Kuro

Chingu Kuro

Un shochu à la saveur riche, savoureuse, qui exprime à merveille la profondeur de l’orge et la puissance du Koji noir, tout en restant souple et délicat.

Puissant et riche

ちんぐ 黒麹仕込み 重家酒造(長崎県)
72cl - alc. 25% vol.