This Father's Day, give the gift of 'numbing spice' that makes shochu irresistible. 'Salami with Shochu Koji and Sichuan Pepper' is born! [New release 5/27]

Kreutzer (Machida, Tokyo; Representative: Manabu Yoshioka), a specialty shop for German-style handmade ham and sausage, launched "Salami with Shochu Koji and Sichuan Pepper," co-developed with Niijima Sake Distillery (Miyahara Co., Ltd.; Niijima, Tokyo; Representative: Jun Miyahara), on Wednesday, May 27, 2026, in stores and online. This product is the second joint project between Kreutzer's Yoshioka and Niijima Sake Distillery's Miyahara, who were classmates at Tokyo University of Agriculture. The "barley koji" used by Niijima Sake Distillery for shochu production is rich in protease, an enzyme that breaks down meat protein. This enzyme brings out the flavor of the pork and achieves a moister, softer texture than regular salami. The pork used is high-quality Sangan pork raised in Saitama Prefecture. The barley koji, combined with "Shiosai Salt," creates a deep flavor with a light aftertaste. Following the success of the first "Shochu Koji Fermented Salami," this version incorporates the modern food trend of "numbing spice" (Sichuan pepper). Through this initiative, they aim to promote the appeal of Niijima's ingredients, such as barley koji, island chili peppers, and Shiosai salt, contributing to regional revitalization. The depth of the koji and the "numbing spice" make it a perfect gift for Father's Day. The product is priced at 860 yen (excluding tax) and is available at Kreutzer stores, online, and at the Miyahara headquarters.