Sauce Barbecue Au Shochu

The island of Kyushu is considered the cradle and kingdom of shochu, an alcohol that was originally distilled from sweet potatoes and later from barley, black sugar and rice. The most popular type of shochu is imo-jochu, which is made from sweet potatoes (imo) and is mainly produced in Kagoshima Prefecture. Sweet potatoes are mainly grown on the fertile Shirasu plateau. This atypical barbecue sauce is made from sweet potato shochu. This alcohol has an elegant sweetness and its characteristic flavour is reminiscent of lychee, muscatel and sometimes lilac. The shochu producer is based in Miyazaki Prefecture, the region where most shochu is produced in Japan. This shochu is produced in a region that has opted for the cultivation of sweet potatoes, a terroir suitable for making the most of the characteristics of the Shirasu plateau, which is not suitable for rice cultivation.

The flavours of ginger will caress you. On the palate, it is rich, balanced, fruity, sweet, with notes of reduced broth. The alcoholic flavours are subtle, the umami is omnipresent. This sauce is an excellent accompaniment to tartare, grilled duck, chicken, pork, noodles, potatoes, woks and cooked vegetables.

Origin: Miyazaki, Japan

Ingredients: Soya sauce (soya, wheat, salt), sugar, starch syrup, 7.20% sweet potato alcohol, distilled shochu, vinegar, ginger, yuzu juice, red agar seaweed.

Storage: Protect from light, heat and moisture.

Allergen(s): soya, wheat

Nutritional Values: Per 100 G : Energy 170 Kcal (723 KJ) ; Fat Less Than 0,3g, Of Which Saturates Less Than 0,01g ; Carbohydrate 38,5g, Of Which Sugars 30,0g ; Dietary Fiber Less Than 0,5g; Protein 4,0g ; Salt 6,330g.