GA - Spirits Portfolio

WORLD SPIRITS SOJU / SHOCHU

Motoko Honkaku Shochu Rice 70PF / 750ML

HONKAKU JAPAN Japan’s koji spirits, Honkaku Shochu and Ryukyu Awamori predate Japanese whisky making by at least 400 years. These intensely artisanal spirits made by master craftsmen reflect the true spirit of Japan. To separate shochu and whisky in Japan, the government has put aa certain level of darkness. This greatly hinders the barrel-aged category, as producers may have to then filter out the color, and as a result, much of the flavor. Chiran Tea Chu Honkaku Shochu 50PF / 750ML This Honkaku shochu is made by adding first-grade tea leaves from our own tea plantation and sweet potatoes into the second mash before distillation, giving it the aromas of not just the potatoes but also ryokucha and herbs, which is as refreshing as forest therapy. The refreshing scent of green tea and the rich taste of sweet potato shochu combine to offer a luxurious harmony of flavours, giving you the impression of floating over a green carpet of tea leaves. Colorful Honkaku Shochu Sweet Potato and Rice 60PF / 750ML Sweet potato shochu made by blending the raw distillate from two different batches. One batch is 2016 black koji rice and Miyazaki Beni sweet potatoes grown in Miyazaki Prefecture. The other batch is 2019 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; blending in general is not done by most distilleries. As the name implies, this shochu is colorful on the nose and palate. 95pts Wine Enthusiast Goro Satsuma Honkaku Shochu Sweet Potato Rice 50PF / 750ML Goro is bold, in-your-face imo goodness. The aroma is dense, bright, and herbal at the same time. We get notes of ripe banana, custard, and turnip cake – complex, deep, savory, and rich.

This 100% rice shochu is handmade using white koji, distilled once in an atmospheric pot still, bringing out rich aromas and allowing for optimal aging. Motoko is aged for more than 9 years, with time in both ceramic pots and in enamel tanks. Ceramic aging allows some oxidation, creating a rich, umami-laden drink that shines on the rocks or diluted with hot water. Masako Honkaku Shochu Barley 70PF / 750ML This 100% barley shochu is handmade using white koji, distilled once in an atmospheric pot still, bringing out rich aromas and allowing for optimal aging. Masako is aged for more than 11 years with time in both ceramic pots and in enamel tanks. Ceramic aging allows some oxidation, creating a rich, umami-laden drink that shines on the rocks or diluted with hot water. 93pts Wine Enthusiast Mahoko Honkaku Shochu Sweet Potato & Rice 70PF / 750ML Sweet potato shochu handmade using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation. Distilled once in an atmospheric pot still, bringing out rich aromas and allowing for optimal aging. Mahoko is aged for more than 16 years, with time in both ceramic pots and enamel tanks, allowing for oxidation creating a rich, umami-laden drink. Mugi Hokka Honkaku Shochu Barley 50PF / 750ML / 1.8L This 100% barley shochu is made using the softest strike water in Kagoshima Prefecture. First fermentation is white barley koji with steamed heirloom 2-row Schooner barley; 8% roasted barley is added in the main fermentation. Distillate is aged a minimum of 5 years before dilution and bottling. The rich, roasted coffee and dark chocolate notes come through beautifully. Selephant Honkaku Shochu Sugar & Rice 60PF / 750ML Light, clean kokuto sugar shochu fermented in ceramic pots. First fermentation is white koji rice with kokuto sugar added to the main fermentation. Distilled once in a pot still before maturing for a minimum of 1 year in an enamel-lined stainless tank. Floating Moon “Tsurushi” Honkaku Shochu Sweet Potato & Rice 50PF / 750ML Sweet potato shochu with white koji rice starter fermentation. Hand-harvested Yachiyoden Estate grown purple sweet potatoes are hung in the rafters of the distillery to allow the sweetness to intensify This uncommon practice extracts a unique aroma and flavors. The potatoes are steamed and added to the main fermentation. Aging is minimal as this shochu is bright and ready to drink.

Kana Honkaku Shochu Sugar & Rice 60PF / 750ML

Kokuto sugar shochu fermented in ceramic pots. First fermentation is white koji rice with kokuto sugar added to the main fermentation. Distilled once in a pot still before spending at least 1 year in oak casks.

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