MN - Spirits Portfolio

WORLD SPIRITS SHOCHU / AWAMORI

HONKAKU SHOCHU JAPAN Honkaku Spirits is devoted to bringing intensely artisanal Japanese spirits to discerning American customers with a focus on koji-based spirits. Working exclusively with family run suppliers, Honkaku Spirits endeavors to introduce the finest traditional spirits Japan. OCHIAI DISTILLERY | KAGAMIZU, MIYAZAKI PREFECTURE Akae Honkaku Sweet Potato Shochu 50PF / 750ML Akae is made with murasaki masari sweet potatoes from Miyakonojo, Miyazaki. Filtration is kept to a minimum using only hand-skimming of oils off the surface of the aging tanks to create this bold, unfiltered shochu. CHIRAN DISTILLERY CHIRAN-CHO, KAGOSHIMA PREFECTURE Chiran Tea Chu Honkaku Shochu 50PF / 750ML The earthiness of the sweet potatoes is balanced perfectly by the gentle astringency of two of the region’s most sought-after tea cultivars. SHORO DISTILLERY, KUSHIMA, MIYAZAKI PREFECTURE Colorful Honkaku Shochu Sweet Potato and Rice Distilled Spirits 60PF / 750ML Colorful is a blend of two sweet potatoes, each using different sweet potato varieties and koji strains. This shochu is wild! Our initial sips revealed nectarines, pie crust, with aromas of raisins, papaya, and sour gummy worms. This is an intellectual sipper, perfect for the eager shochu nerd in your life. 95pts Wine Enthusiast Shoro Black 88.4PF / 750ML A historic 20-year-old barley shochu, Shoro Black (44.2% ABV) is a departure from Shoro’s sweet potato roots. Resting in enamel tanks since 2004, this spirit was created by a retired master distiller and represents a singular moment in Miyazaki’s distilling history. Intense, rare, and bottled at full proof for the first time, it is a true collector’s piece. YOSHINAGA DISTILLERY, KOSHIKI ISLAND, KAGOSHIMA PREFECTURE Goro Satsuma Honkaku Sweet Potato Rice Shochu 50PF / 750ML Named after the distillery’s founder, Goro is made with domestic short-grain Japanese rice for white koji propagation and locally harvested sweet potatoes. The two-stage fermentation is done first in clay amphora then single pot-distilled. Aged in enamel tanks for at least one year before being diluted with firefly spring water

JIKUYA DISTILLERY SATSUMA-CHO, KAGOSHIMA PREFECTURE 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 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. 3 Ladies Mixed 2/ea Motoko Masako Mahoko 70PF / 750ML 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.

MINNESOTA SPIRITS PORTFOLIO

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