CA - Spirits Portfolio

TOYONAGA DISTILLERY, KUMAMOTO PREFECTURE Jigaden Honkaku Rice Shochu 50PF / 750ML

NISHIHIRA DISTILLERY, KAGOSHIMA PREFECTURE Kana Honkaku Shochu Sugar & Rice Distilled Spirits 60PF / 750ML 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. TENSEI DISTILLERY, KAGOSHIMA PREFECTURE Mugi Hokka Honkaku Shochu Barley Distilled Spirits 50PF / 750ML This 100% barley shochu is made using the softest strike water. 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. In lieu of large rice processing machines, every step of the shochu making process is done 100% by hand at Jufuku. Extremely limited at only 300 bottles, enjoy the slightly toasted notes of vanilla, white flowers, and melon with your own cohort of “tipsy samurai”. YACHIYODEN DISTILLERY, KAGOSHIMA PREFECTURE Tsurushi Floating Moon Sweet Potato & Rice Distilled Spirits 50PF / 750ML 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. Aging is minimal as this shochu is bright, young and ready to drink. JUFUKU DISTILLERY, KUMAMOTO PREFECTURE Musha Gaeshi Honkaku Reserve Shochu 50PF / 750ML

Made with estate-grown rice and organic farming, this muroka (unfiltered) shochu redefines rice shochu. Experience flavors of toasted rice, truffles, and white chocolate. Enjoy it as a smooth sipper on the rocks or *oyuwari*.

JIKUYA DISTILLERY SATSUMA-CHO, KAGOSHIMA PREFECTURE Jikuya Black Sweet Pot Rice Shochu 50PF / 750ML This sweet potato shochu is made from Kagoshima-harvested ingredients and begins its life fermenting in decades-old clay pots buried up to their shoulders in the distillery floor. Kogane Sengan sweet potatoes are added to the secondary fermentation, imparting distinct earthy and vegetal notes. After a single pass through a pot still, the spirit is rested for one and a half years in unglazed clay pots, which adds minerality and complexity. Jikuya White Sweet Pot Rice Shochu 50PF / 750ML This sweet potato shochu is made from Kagoshima-harvested ingredients and begins its life fermenting in decades-old clay pots buried up to their shoulders in the distillery floor. Anno imo sweet potatoes are added to the secondary fermentation, imparting equal parts sweet and spicy notes. After a single pass through a pot still, the spirit is rested for at least three years in unglazed clay pots, which adds to the drink’s depth of flavor. FURUSAWA DISTILLERY, MIYAZAKI PREFECTURE Mahoko Honkaku Shochu Sweet Potato & Rice Distilled Spirits 70PF / 750ML Made by hand using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second before being distilled once in an atmospheric pot still bringing out rich aromas and allowing optimal aging. Aged for over 16 years, spending time in ceramic pots and enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink. Masako Honkaku Shochu Barley 70PF / 750ML This 100% barley shochu was made by hand using white koji before being distilled once in an atmospheric pot still bringing out rich aromas and allowing optimal aging. Aged for more than 11 years, spending time in ceramic pots and 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. 93pts Wine Enthusiast Motoko Honkaku Shochu Rice Distilled Spirits 70PF / 750ML This 100% rice shochu was made by hand using white koji before being distilled 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.

CHUKO DISTILLERY, OKINAWA PREFECTURE Yokka 4-Day Koji Ryukyu Awamori 86PF / 720ML

Yokka Koji is a distinctly complex awamori. Rather than the customary two-day koji propagation process, Chuko Distillery doubles the duration of this essential step, creating layers of flavor and aroma as a result. After a 22-day, all-rice koji fermentation, single pot distillation, and six months of tank aging, Yokka 4-Day Koji Awamori exudes a luscious aroma profile.

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