Tasting and comparing "Tsurusora" with different alcohol content. Impressed by its deep flavor.
After the tour of the brewery, the group enjoyed lunch and tastings at the Kitaya Bettei Restaurant at the Nipponia Hotel Yame Fukushima Merchant Town, located next to the shochu brewery. They thoroughly enjoyed the pairing of dishes made with locally sourced ingredients, such as sweetfish confit and grilled Itoshima pork, with Kitaya sake, including Tsurusora.
The judges' first impression of "Tsuru Kuu" was that it was "elegant and well-structured." In particular, the head judge, Christophe, commented with a smile, "The key to winning the Kura Master Honkaku Shochu and Awamori Competition was whether or not the individuality of the ingredients was utilized. With Tsuru Kuu, the sweetness and individuality of the sweet potato was clearly felt, and on top of that, it was well-balanced, which was the deciding factor for our selection."
The award-winning Tsurusora has an alcohol content of 30% and is a 1:1 mix of Beni-Azuma and Beni-Haruka grapes. There are also three other varieties available, including one with an alcohol content of 25% and one with an alcohol content of 35%.
Not only the alcohol content but also the blend ratio of the two types of sweet potatoes is changed, so you can enjoy the unique taste of each. This is the best blend ratio that was arrived at after repeated tastings by JAL's in-flight service advisor, Motohiro Okoshi, and a JAL flight attendant with a sommelier license.
The 25% alcohol content version contains a higher amount of Beni-Azuma grapes, which are characterized by their fruity aroma, and aims for a light, sharp taste.
The judges praised it, saying, "The aroma opens up quickly and it's light," and "It's very easy to drink, and even those who are new to sweet potato shochu will find the taste delicious."
The 35% alcohol version contains a lot of sweet Beni Haruka grapes, giving it a deep flavor. "It has a powerful flavor that goes very well with meat dishes," said Baptiste, one of the judges.
After sharing a fun time eating and tasting, Christophe said, "I was honored to have had the opportunity to visit the historic Kitaya. It was a valuable experience. Kitaya is a brewery that values the essentials, but at the same time, I felt that they are also innovative and moving forward with the times." The other members nodded in agreement, and the tour ended in a harmonious atmosphere.
Kenichi Hanamasu, CEO of JAL Agriport, also expressed confidence, saying, "Tsurusora is made from sweet potatoes dug up by JAL Group employees. It is a shochu that has been created with a flavor that makes you think, 'I want to recommend it to our customers!' so please do give it a try."
Tsuruku is served in business class on international flights and in the Sakura Lounge, and is also sold on JAL flights, at the JAL PLAZA (formerly BLUE SKY) FLIGHT SHOP on the first floor of Haneda Airport's Terminal 1, at the TABITUS+ STATION in Yurakucho JAL Plaza, and at the JAL Agriport official online shop. Please give it a try.
Don't miss the new JAL original sweet potato chips in onion consommé flavor!
In addition, JAL Agriport also sells "imokenpi" made from sweet potatoes produced in Chiba Prefecture on its online shop.
We have also just launched a new product that recreates the taste of the consommé soup served on JAL flights. The crispy texture of the potato chips and the salty onion consommé create a delicious taste that you will want to keep eating.
This is a special treat that will be served as tea and snacks on JAL domestic first class flights for one month in September 2022, and has been well received by many customers. This item can be purchased at the JAL PLAZA (formerly BLUE SKY) FLIGHT SHOP on the first floor of Haneda Airport Terminal 1, and at the JAL Agriport official online shop. The number of stores selling this item will be gradually increased.
JAL Agriport Official Online Shop
We'll take you behind the scenes of JAL's work, including inside stories on the introduction of the A350 and the development of in-flight meal menus.
The contents published are accurate at the time of publication and are subject to change.
