COOL MINT GREEN

クールミントグリーン

Rice koji rather than sweet-potato koji, Satsuma Masari, Kagoshima Aroma Yeast No. 1 and vacuum distillation shape a cool aromatic line. The name points to the mint-like freshness and gentle sweetness of the spirit; mint is not listed among its ingredients.

Aromatic honkaku imo shochu · 26%

StyleAromatic honkaku imo shochu

Sweet potatoSatsuma Masari

KojiWhite rice koji

YeastKagoshima Aroma Yeast No. 1

DistillationVacuum

A deliberate contrast

Rice koji beside the aromatic series

COOL MINT GREEN uses rice koji, while its related expression flamingo orange is built with sweet-potato koji. Both use Kagoshima Aroma Yeast No. 1 and vacuum distillation, but the change in koji gives this bottle its own restrained, cool direction.

Food affinities

A cool freshness, matched in four directions

The record for this product states that rice koji was chosen over sweet-potato koji, that it uses Kagoshima Aroma Yeast No. 1 with vacuum distillation, and that its name points to a mint-like freshness and a gentle sweetness. The specific type of aroma compound is not stated as confirmed fact on the page. No such claim is made here either; instead, the four directions below are built on the recorded qualities — freshness, gentle sweetness, and a quieter, cooler direction. These are not pairings the maker has stated officially; they are a reading of the recorded characteristics.

Layering freshness upon freshnessCaprese with mozzarella and basil, chilled tofu with shiso, yam woon sen (glass noodle salad). Matched with dishes built on fresh herbs and aromatics that share the same quality as the freshness this name points to.

Gentle sweetness, met with delicate sweetnessGrilled scallop with lemon butter, prawn cured with kombu, pad thai. Answers the recorded gentle sweetness with dishes carrying a delicate sweetness that doesn’t assert itself strongly.

A steaming method that keeps its quietPoached chicken salad, sake-steamed white fish, steamed fish with lime (pla neung manao). Chosen for cooking methods that avoid strong heat, in keeping with the recorded quieter, cooler direction.

Rice koji’s soft contour, met with gentle textureChilled cauliflower velouté, tofu and mitsuba clear soup, tom jued (clear Thai soup). Matched with smooth, gentle-textured dishes, echoing the recorded contrast between rice koji and sweet-potato koji.

One approach to matching food and drink is to align the intensity of aroma and the sense of temperature. While freshness and gentle sweetness are recorded here, the specific aromatic composition is not stated as confirmed fact, so the directions above were built around temperature and texture instead.

Pairing guide — Shochu & Selected Spirits

A direct record

Kura Master Gold in 2021

The integrated Kokubu record identifies COOL MINT GREEN as a Gold Award recipient in the honkaku shochu sweet-potato category at Kura Master 2021. The award is shown only for this product.

Award record

2021

Kura Master · Gold — Honkaku Shochu, Sweet Potato

The award record shown is specific to this product; it does not guarantee individual preference or quality.

The producer

Kirishima, Kagoshima — Kokubu Distillery

Kokubu Distillery works in the Kawahara area of Kirishima, Kagoshima, using groundwater from the Kirishima mountain system. Since its cooperative foundation in 1986, the house has explored how material, koji, yeast and distillation can open new aromatic directions for shochu.

For restaurants and retailers

For current-lot specifications, availability, storage requirements and trade terms, please contact Bacchus Global.

Make a trade enquiry