GA - Spirits Portfolio

JIKUYA JAPAN , Situated in the foothills of Mount Shibi, Jikuya Distillery makes traditional Satsuma sweet potato shochu in a stainless pot still. Satsuma Shochu holds World Trade Organization geographical indication status just like Champagne or Cognac. Due to the rich mineral content of the local spring water, Jikuya makes a dry style of sweet potato shochu unique to the region. 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.

YOKKA KOJI JAPAN , Yokka Koji is a distinctly complex awamori made by one of the most creative distilleries in Okinawa Prefecture. 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 Koji is bottled at 43% ABV and exudes a luscious aroma profile. Yokka 4day Koji Ryukyu Awamori 86PF / 720ML Yokka Koji is a distinctly complex awamori made by one of the most creative distilleries in Okinawa Prefecture. 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 Koji is bottled at 43% ABV and exudes a luscious aroma profile.

Sweet Potato Shochu Sweet potato shochu is aromatic and varied in its elements. It has fruit notes (ie: lychee and mango) and floral notes of lavender and roses. It becomes richer as it ages. Barley Shochu It has a richness and flavor that rivals lightly barrel-aged whiskey or rum. As it matures, the nose settles down and its flavor develops to become fuller and more intense. Rice Shochu It has a light and high fragrance like that of ginjo sake, with hints of green apple, citrus, melon, etc. Rice shochu produced using atmospheric distillation retains the powerful aroma and savory flavor of rice. Brown Sugar Shochu It has a light, crisp, green aroma, similar to unaged rums and cachaça. As it matures, it develops a richer, fuller body, with little change in fragrance. Awamori Moderate in both fragrance and character. With age, it develops a richer and fuller flavor and a fruity aroma. — JETRO.GO.JP

Where shochu stands among the spirits of the World

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