kreutzer
“Shochu-koji fermented salami” made by fermenting pork with
shochu-koji from Niijima, Tokyo, now on sale using locally produced “Shiosai salt” and “Shima chili pepper”
~ Utilizing island products using traditional island techniques to develop new specialty products ~
……
Kreutzer (location: Machida City, Tokyo, representative: Manabu Yoshioka), which specializes in German-made handmade hams and sausages, jointly developed pork with Niijima Sake Distillery (Miyahara Co., Ltd., address: Honmura, Niijima Village, Tokyo, representative: Jun Miyahara). We are pleased to announce that we have relaunched the “Shochu-Koji Fermented Salami,” which is made by fermenting “Shochu-Koji” with “Shiosai Salt” from Niijima. It goes well with island chili peppers from Niijima, and uses “shiosai salt” to create a unique flavor! The best fermented salami to go with sake
[Image 1
▲ “Shochu-koji fermented salami” made by fermenting pork with shochu-koji from Niijima, and using “shiosai salt” and island chili peppers.
When developing this “shochu koji fermented salami,” we tried making a prototype using barley koji, which is used for fermenting shochu brewed by Niijima Sake Distillery, and found that it had high protease activity, an enzyme that breaks down pork protein, and that it had a high taste and taste. I decided to use it because it has an excellent scent.
In addition, I felt a strong desire to convey the appeal of Niijima with products made from local ingredients, which are surrounded by the beautiful sea, and the salt used was crystallized from seawater produced by Shiosai at the Niijima Salt Works in a kettle made of Koga stone. By changing the salami to “Shiosai Salt”, we have created a “Shochu-Koji-Fermented Salami” made with even more local
ingredients.
[Image 2
▲ “Shiosai Salt” produced by Niijima Salt Factory Shiosai
The pork used as the raw material is fragrant Sangen pork raised with care in Saitama Prefecture, and the barley koji made by Niijima Sake Distillery is made with domestically produced barley (from Ibaraki, Tochigi, Northern Kanto) and a new addition of “Shiosai salt.” The spices are Niijima chili peppers blended with pepper and smoked with wild cherry chips.
The product is then fermented and aged, resulting in a deep, rich flavor with a unique sweet aroma that pairs well with shochu. [Image 3
▲ Delicious island chili peppers from Niijima
Regional revitalization using GI-designated Tokyo Island Sake and brewery’s fermentation technology and revived island salt production technology
We thought that it would be possible to make delicious salami by using barley koji from Niijima Sake Distillery’s shochu “Shima Jiman”, which is one of the Tokyo Island Sake that received GI designation this year, with fresh domestic pork.” We have jointly developed “Fermented Salami.”
[Image 4
▲ Barley malt from Niijima Sake Distilling’s shochu “Shimajiman” We are also working to create a new specialty product by tying up with the salt production technology of Niijima Seisakusho Shiosai, which has revived traditional salt production.
In the future, we would like to continue to take on the challenge of developing further products using various traditional techniques, and to utilize island products and agricultural products that are loved by local people, and to communicate this as an initiative that will lead to regional revitalization. .
[Image 5
▲ Seawater pumped from the beautiful sea of Niijima is carefully crystallized in a Koga stone salt cauldron.
[Image 6
▲ Aoshima chili peppers from Niijima are unripe chili peppers and have a spicy and refreshing flavor.
Product overview
〇 Product name: Shochu koji fermented salami (single item)
〇Contents: Barley koji from Niijima Sake Distillery, “Shiosai Salt” from Niijima Salt Factory Shiosai,
“Shochu koji fermented salami” 60g of “shochu koji salami” using islands from the island
〇 Price: 756 yen including tax
[Image 7
[How to eat and store sausage]
Slice and enjoy as is.
Refrigerate storage (best before date is written on the packaging) [Sales store]
[Image 8
▲ A set of Shima Shochu “Shima Jiman” and Shochu Koji Fermented Salami (in a gift box) is also on sale (*2 bottles of Shima Jiman 720ml and “Shochu Koji Fermented Salami” 60g, 3400 yen including tax)
・Kreutzer, a specialty store for handmade German-made hams and sausages 2-16-2 Narusedai, Machida City, Tokyo 194-0043
URL: http://kreutzer.gr.jp/
(We also do mail order)
・Miyahara Co., Ltd. Head Office (Miyahara Liquor Store)
1-1-5 Honmura, Niijima Village, Tokyo 100-0402
URL: https://shimajiman.com/
・Sake Kobayashi
1-8-10 Nishikasai, Edogawa-ku, Tokyo 134-0088
URL: https://suisui8810.sakura.ne.jp/
Kreutzer, a store specializing in German-made hams and sausages [Image 9
Facebook: https://www.facebook.com/kreutzer8
Instagram: https://www.instagram.com/kreutzer_machida/
Niijima Sake Distillery
[Image 10
Niijima is approximately 150 kilometers from central Tokyo and can be reached in 2 hours and 20 minutes by high-speed boat from Takeshiba. Miyahara Co., Ltd., which has its roots in Niijima Sake Brewery, which was founded in 2015, began making shochu after the war and moved its brewery to Niijima Sake Distillery in 2014, making it the only brewery on the island.
The island produces shochu such as “Shima Jiman” and “Nami no Ue Tsuki,” and the shochu made from the island’s agricultural products has been highly praised at the Liquor Awards.
In March of this year, it received GI designation as “Tokyo Island Sake.” Company name: Miyahara Co., Ltd.
Location: 1-1-5 Honmura, Niijima Village, Tokyo
Representative: Jun Miyahara
URL: https://shimajiman.com/
Facebook: https://www.facebook.com/shimajiman?ref=embed_page