Kyushu Prefecture- home of the Kyo-ya distillery

A hillside view of the Kyo-ya distillery in the Miyazaki prefecture on the Southernmost island of Japan. Founded in 1834, they have been creating artisanal shochu for several generations. These are made in small batches by sixth generation master distiller Watanabe San in an attempt to push the boundaries of shochu production whilst retaining tradition and integrity. The distillery operates in picturesque surroundings and looks to ensure that it supports nature and its environment.

The forest surrounding the Kyo-ya distillery and home to its water source

The forests surrounding the distillery protect and preserve the water source that is so integral to the shochu production. The temperate climate and dedication to the conservation of the surrounding area ensures that the conditions for shochu production are of the highest quality- providing the perfect backdrop for the creation of KIGO.

Processing the sweet potatoes

Organic sweet potatoes- kara-imo, first brought to Japan from China around 1700- are grown in the surroundings of the distillery to ensure their quality and minimal impact on the environment. In the same manner, the Yamadanichiki rice is grown in fields that are inhabited by aigami ducks which fertilise the paddies with their droppings, churn the water and encourage a biodiversity within the growing fields.
The sweet potatoes are then sorted and milled into a mash bill for fermentation.

Spreading of the mash

Here Koji is mixed into the sweet potato mash bill. Koji is made from cooked rice and/or soya beans, which is cultured with Aspergillus oryzae. Koji forms a base of many traditional Japanese products such as Soy sauce, Miso and Mirin. The enzymes present in the culture are used to break down the complex starches into sugars that the yeast can act upon to ferment into alcohol and carbon dioxide.

Loading the unglazed clay pots for fermentation

The kyo-ya distillery have been using kume- large unglazed ceramic pots- for almost 200 years. These sit within the ground, and are neither heated or cooled to give a very natural fermentation. The sweet potato and water are mixed with koji and poured into the kume. Here they will sit for anything between 1-2weeks where the enzymes will convert the starches into sugars and help develop part of the flavour profile.

kume

The kume here within the fermentation room will be filled with the mash that has been cultured with koji and rested for a few weeks. Here yeast will be added and a slow process of 2-3 weeks fermentation will take place and a complex body of flavours will be developed and alcohol produced.



Here the kume can be seen during the winter/new year period with festive decorations adorning the room.



Below are the clay kume that have been cleaned and dried. The spirit once it comes off the still, will be stored and aged within these clay pots, then later mixed with soft local water.

Stills at Kyo-ya distillery

The stills at Kyo-yo can be operated under pressure by reverting steam back into the still. This allows a low pressure distillation to take place- ensuring the delicate flavours created during the long fermentation are preserved. This is especially the case in light of the fact that KIGO is only single distilled so the method is essential to retain all the delicate notes.

KIGO dinner November

To highlight KIGO's versatility and intrinsic ability to pair with food, KIGO is proud to announce a food pairing dinner at Soseki, 20 Bury Street near Aldgate tube.

Keep logged on for the next dates.

KIGO will host the dinner giving an insight into KIGO and Shochu as a category and see it paired with carefully chosen Japanese food and take the 12 guests on a journey through taste and flavour, and KIGO's ability to be paired with some delicately matched courses.

The event will begin at 7pm and limited to a intimate 12 people.

Get in touch via info@kigodrinksltd.com to reserve a spot, or call Soseki on 020 7621 9211.

Price is £75 per head 6 course plus a paired drink/cocktail for every dish

Watch here for information regarding further dinners, or get in touch via the email above.

KIGO sponsors Roland Mouret Menswear launch

Kigo and 69 Colebrooke Row sponsored the hotly anticipated launch of the inaugural men’s collection from distinguished designer Roland Mouret.
Featuring bespoke Kigo cocktails designed by Tony, the drinks formed an elegant backbone to a sophisticated evening.
'The Miracle' featured green tea and mint infused Kigo stirred down with vodka and garnished with an origami fan.

KIGO sponsors N*E*R*D album launch

On Wednesday the 18th, KIGO descended on 140 Shoreditch High Street, Present London for the launch of "Nothing".
As expected, a great night was had by all, with all three members leading the party, and everyone kept satiated with a combination of KIGO and green tea. A simple, traditional, yet thirst quenching combination that fitted well with the heat of the shop. By the time the album introduction had finished and the party died down, little remained but some green tea remanents.

New Drinks

Shochu Martini-

50ml Beefeater 24
20ml KIGO

Stir over cubed ice, double strain into a chilled coupette and garnish with a slice of pickled cucumber

Shochu with Oolong tea-
(see previous post regarding KIGO and chilled teas)

50ml KIGO
5ml Sugar syrup

Pour over ice in a hi-ball, stir, add more ice, then top with chilled oolong tea

Elderflower Gimlet-

40ml KIGO
20ml Elderflower cordial

Stir over cubed ice, double strain into a chilled coupette

Shokuzenshu-
(Ryan Chetiyawardana)

40ml Hakushu 12yo
25ml KIGO
20ml Brick Tea*

Stir over cubed ice, double strain into a chilled coupette, garnish with a grapefruit zest

*1 part White Silver tip tea, 1 part Sencha, 1 part Buckwheat tea, 2 white sugar cubes, 2 pinches maldon salt, 6 caraway seeds, 2 strips lemon peel, ~350ml hot water. Infuse for 5minutes, strain and chill

Haiku at the bar with no name

Made with homemade almond and rice milk and sandalwood, it showcases KIGO and its clean, delicate flavour. A perfect aperitif, it's light and cleansing yet very multifaceted.

Tasting notes for KIGO

"sensationally delicate and light type of shochu with soft nose of roasted chestnuts and hints of oak followed by gentle and smooth texture with subtle flavours of liquorice and touch of mint giving it a refreshing lift"

Tasting notes by Hyato Hishinuma of the Shochu Renaisance.

Noshino martini

Some traditional serves and some new ones....

Drinks:

Traditional serves: ie. How it would be drunk in Japan with food or by itself:

50ml shochu
hot water
diff temps
(see temp chart as per sake)


50ml shochu
cold water
Chilled


50ml Shochu
green tea
Hot or cold


50ml Shochu
ice
On the rocks

50ml shochu
On the rocks with
ice
Lime squeeze
Kalamansi Squeeze


50ml Shochu
Lychee Juice

50ml shochu
tonic
ice
garnish

50ml Shochu

Lemon green tea iced
Lemon green tea warm

Kigo Shochu the first delivery!

The first boxes of KIGO shochu arrive in London!

Kigo Shochu

KIGO shochu

KIGO as an interesting garnish!

KIGO the bottle label

KIGO shochu