| Gojinka : Taniguchi Shuzo |
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It is not well-known that shochu production on the Izu Islands (grouped administratively under the Tokyo Metropolitan Government) has a long history. The Taniguchi Shuzo distillery is on the closest island to Honshu, Oshima Island, which has a population of 9,500 people. Some of the island's most well-known products are kusaya (dried flying fish or horse-scad mackerel soaked in a special fermented brine), the malodorous herb ashitaba known for its ability to slow the aging process, and camellia oil.
Taniguchi Shuzo distillery, operated solely by Hidehisa Taniguchi, is the only distillery on Oshima Island. Taniguchi is unusual in that he is the master distiller as well as a writer. Sincere in his enthusiasm for his profession, Taniguchi is constantly seeking to improve his processes and his product.
The main brand consumed on the island is Gojinka, or "Fire of the Gods." The name refers to the active volcano Mt. Mihara, an indication of the reverence the local people have for this mountain in the center of the island, which often still erupts. Gojinka, a mugi-shochu, is made using the traditional atmospheric distillation method that imbues a soft and sensitive flavor, as if to manifest the character of the person who made it. |
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| Gojinka (Mugi-Shochu / 25% alcohol) |
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| The smooth aromas reflect the umami and mellowness of barley. A soft taste without any off-flavor clearly suggests the earnestness of the barley. |
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| Gojinka Oyajigoroshi (Mugi-Shochu / 35% alcohol) |
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| Mugi-Shochu aged for six years. The sweetness and richness is well balanced, and that balance maintains its integrity no matter how Gojinka is consumed. |
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| Gojinka Sannen Neimotaro (Imo-Shochu / 20% alcohol) |
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| Aged for three years, in its fermentation the shochu uses beniazuma, a variety of sweet potato grown without agricultural chemicals. The aging process gives it a silky smooth feel on the tongue and helps bring out the natural sweetness of the potato. |
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