CA - Spirits Portfolio

MAHOKO JAPAN FURUSAWA DISTILLERY, ODOTSU VILLAGE, MIYAZAKI PRE FECTURE Mahoko Honkaku Shochu Sweet Potato & Rice Distilled Spirits 750ml / 70PF This sweet potato shochu was made by hand using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 16 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink. MASAKO JAPAN FURUSAWA DISTILLERY, ODOTSU VILLAGE, MIYAZAKI PRE FECTURE Masako Honkaku Shochu Barley Distilled Spirits 750ml / 70PF This 100% barley shochu was made by hand using white koji before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 11 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink that shines on the rocks or diluted with hot water. MOTOKO JAPAN FURUSAWA DISTILLERY, ODOTSU VILLAGE, MIYAZAKI PRE FECTURE Motoko Honkaku Shochu Rice Distilled Spirits 750ml / 70PF This 100% rice shochu was made by hand using white koji before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 9 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink that shines on the rocks or diluted with hot water.

MUGI HOKKA JAPAN TENSEI DISTILLERY, SHIBUSHI, KAGOSHIMA PREFECTURE Mugi Hokka Honkaku Shochu Barley Distilled Spirits 750ml / 50PF 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. SELEPHANT JAPAN NISHIHIRA DISTILLERY, NAZE CITY, AMAMI ISLAND, KAGOSHI MA PREFECTURE Selephant Honkaku Shochu Sugar and Rice Distilled Spirits 750ml / 60PF Light, clean 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 aged at least 1 year in an enamel lined stainless tank in the distillery warehouse. TSURUSHI JAPAN YACHIYODEN DISTILLERY, SARUGAJO VALLEY, TARUMIZU, KAGOSHIMA PREFECTURE Tsurushi Floating 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 purple sweet potatoes are then hung in the rafters of the distillery to allow them to further sweeten. This uncommon practice 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.

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