MD - Spirits Portfolio

GORO JAPAN Goro Satsuma Shochu 50PF / 750ML

MUGI HOKKA JAPAN, TENSEI DISTILLERY, SHIBUSHI, KAGOSHIMA PREFECTURE Mugi Hokka Shochu Barley 50PF / 750ML 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, KAGOSHIMA PREFECTURE Selephant Shochu Sugar and Rice 60PF / 750ML 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. YOKKA KOJI AWAMORI JAPAN, CHUKO DISTILLERY, OKINAWA Yokka 4Day Koji Ryukyu Awamori 86PF / 750ML This rice-based spirit has a very long, four-day (“yokka” means “four” in Japanese) koji inoculation using the indigenous Okinawan strain of black koji. Distilled once in a stainless-steel pot still and bottled at distillation proof, Yokka Koji is full-bodied with notes of pear, caramel, and grain.

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.

KANA JAPAN, NISHIHIRA DISTILLERY, NAZE CITY, AMAMI ISLAND, KAGOSHIMA PREFECTURE Kana Shochu Sugar and Rice 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. 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 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 agree ment 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. potato shochu unique to the region. Jikuya Black Sweet Potato 50PF / 750ML

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