History,
This 100% barley shochu is made using the softest strike water in Kagoshima Prefecture. The first fermentation is white barley koji with steamed barley and 8% roasted barley added to the mash bill in the main fermentation. All barley used is heirloom 2-row Schooner barley. The raw distillate is aged a minimum of 5 years before dilution and bottling at 25% alcohol. The rich, roasted coffee and dark chocolate notes come through beautifully.
Tasting Notes,
Get notes of roasted ground coffee, dark chocolate, and buttered toast. This shochu is fantastic oyuwari (cut with hot water) or on the rocks accompanied by hearty, rich grilled meats.
This 100% barley shochu is made using the softest strike water in Kagoshima Prefecture. The first fermentation is white barley koji with steamed barley and 8% roasted barley added to the mash bill in the main fermentation. All barley used is heirloom 2-row Schooner barley. The raw distillate is aged a minimum of 5 years before dilution and bottling at 25% alcohol. The rich, roasted coffee and dark chocolate notes come through beautifully.
Tasting Notes,
Get notes of roasted ground coffee, dark chocolate, and buttered toast. This shochu is fantastic oyuwari (cut with hot water) or on the rocks accompanied by hearty, rich grilled meats.
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