IL - Spirits Portfolio

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.

GORO JAPAN Goro Satsuma Shochu 50PF / 750ML

Yoshinaga Distillery was founded by Goro Yoshinaga in 1902 and today is operated by the current master brewer-distiller, Keisuke Kawabata. Goro, named after the distillery’s founder, is made with domestic short-grain Japanese rice for black koji propagation and locally harvested sweet potatoes grown by farmer, Takuro Fukumoto. 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 as 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 Potato 50PF / 750ML Brilliant, crystal clear. The aromatics are subtle offering scents of cooked stone fruits and tubers with accents of clay, mineral, and grass. The palate is in full agreement with the nose delivering a dry, fruit-driven core with generous notes of earth, wet clay, and bamboo. Medium bodied and subtly complex with intriguing earth characteristics. Made with sweet potatoes, Japanese rice, and black koji. Jikuya White Sweet Potato 50PF / 750ML The nose is absolutely beautiful offering scents of ripe stone fruits, as well as tropical fruit, white flowers, roasted sweet potatoes, and Darjeeling tea, with subtle herb and spice accents. The palate echoes the nose delivering a rich but vibrant roasted fruit and vegetable core with waves of mineral, herbs, and soft pepper accents rising on the finish. Medium-bodied and wonderfully complex with the flavors coming in subtle waves rather hitting you over the head with a dominant note. Made with sweet potatoes, rice, and white koji.

CHIRAN JAPAN 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 JAPAN SHORO DISTILLERY, KUSHIMA, MIYAZAKI PREFECTURE Colorful Shochu Sweet Potato and Rice 60PF / 750ML 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.

FURUSAWA DISTILLERY JAPAN, ODOTSU VILLAGE, NICHINAN CITY, MIYAZAKI PREFECTURE Situated on a spit of land pinched between the Pacific Ocean and the mouth of the Hosoda River, the distillery and adjoining family home dates from the 1920s. With mud walls and centuries old ceramic fermentation vats, it has the feel of samurai era Japan. Mahoko Shochu Sweet Potato & Rice 70PF / 750ML Handcrafted from white koji and Kogane Sengan sweet potatoes. Fermented in ceramic pots, and single pot distilled. Aged in ceramic, then enamel-lined tanks.

Masako Shochu Barley 70PF / 750ML

Handcrafted from white koji and 2-row barley. Fermented in ceramic pots, and single pot distilled. Aged in ceramic, then enamel-lined tanks. Motoko Shochu Rice 70PF / 750ML 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 additional time in enamel tanks. The ceramic aging allows oxidation, which creates a rich, umami-laden drink that shines on the rocks or diluted with hot water.

ILLINOIS SPIRITS PORTFOLIO

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