CA - Spirits Portfolio

HONKAKU

SHOCHU

HONKAKU SHOCHU JAPAN Honkaku Spirits is devoted to bringing intensely artisanal Japanese spirits to discerning American customers with a particular focus on koji-based spirits including Honkaku (meaning authentic) Shochu, Ryukyu Awamori from Okinawa, and koji whiskey, an as-yet undefined but widely enjoyed category of whiskey. Working exclusively with family-run suppliers, Honkaku Spirits endeavors to introduce the finest traditional spirits Japan. COLORFUL JAPAN SHORO DISTILLERY, KUSHIMA, MIYAZAKI PREFECTURE Colorful Honkaku Shochu Sweet Potato and Rice Distilled Spirits 750ml / 60PF This blended sweet potato shochu is made by blending the raw distillate from two different batches. One batch was made in 2016 from black koji rice and Miyazaki Beni sweet potatoes grown in Miyazaki Prefecture. The other was made in 2019 from white koji rice and Tama Akane sweet potatoes grown in Kagoshima Prefecture. This collaboration between two master brewer-distillers is uncommon in the shochu world. In fact, blending in general is not done by most distilleries. As the name implies, this shochu is colorful on the nose and palate. CRIO JAPAN YACHIYODEN DISTILLERY, SARUGAJO VALLEY, TARUMIZU, KAGOSHIMA PREFECTURE Crio Frozen Moon Sweet Potato and Rice Distilled Spirits 750ml / 50PF This sweet potato shochu is made with a white koji rice starter fermentation. Hand harvested Yachiyoden Estate grown kogane sengan sweet potatoes are then frozen after harvest to crystalize the tubers, which denatures the cell walls and extracts a unique aroma and flavor profile. The potatoes are steamed and then added to the main fermentation. Aging is minimal as this shochu is bright, young and ready to drink. LIMITED AVAILABILITY KANA JAPAN NISHIHIRA DISTILLERY, NAZE CITY, AMAMI ISLAND, KAGOSHI MA PREFECTURE Kana Honkaku Shochu Sugar and Rice Distilled Spirits 750ml / 60PF Kokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot still before being matured at least 1 year in oak casks in the distillery warehouse.

Intensely artisanal spirits made by master craftsmen

reflect the true spirit of Japan.

100% barley Shochu aged a

minimum of 5 years before dilution and bottling with notes of rich, roasted coffee and dark chocolate.

CALIFORNIA SPIRITS PORTFOLIO

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