MN - Spirits Portfolio

HONKAKU

JUFUKU DISTILLERY KUMAMOTO PREFECTURE Musha Gaeshi 50PF / 750ML

100% handmade rice shochu from the smallest distillery in Kumamoto Prefecture. Experience the authentic taste of Japan with Musha Gaeshi Tipsy Samurai Honkaku Reserve Kuma Shochu. Crafted in the heart of the Kuma region, this premium Shochu embodies centuries of tradition and meticulous craftsmanship. Made from the finest ingredients, it delivers a smooth and refined flavor profile with subtle notes of barley and a gentle sweetness, perfect for sipping or pairing with your favorite dishes. YACHIYODEN DISTILLERY, KAGOSHIMA PREFECTURE Crio Frozen Moon 50PF / 750ML This sweet potato shochu is made with a white koji rice starter fermentation. Hand harvested Yachiyoden Estate grown kogane sengan sweet potatoes are then frozen after harvest to crystalize the tubers, which denatures the cell walls and extracts a unique aroma and flavor profile. The potatoes are steamed and then added to the main fermentation. Aging is minimal as this shochu is bright, young and ready to drink. Tsurushi Floating Moon 50PF / 750ML This sweet potato shochu is made with a white koji rice starter fermentation. Hand harvested Yachiyoden Estate grown purple sweet potatoes are then hung in the rafters of the distillery to allow them to further sweeten. This uncommon practice extracts a unique aroma and flavor profile. The potatoes are steamed and then added to the main fermentation. Aging is minimal as this shochu is bright, young and ready to drink.

Intensely artisanal spirits made by master craftsmen

Awamori is a distinct, traditional Okinawan distilled spirit, often considered the ancestor of Japanese shochu. While both are distilled, Awamori differs by using 100% Thai long-grain rice, exclusive black koji mold, and single-stage fermentation. Shochu typically uses short-grain rice, barley, or sweet potatoes and is often distilled twice.

reflect the true spirit of Japan.

100% barley Shochu aged a

HONKAKU AWAMORI JAPAN

minimum of 5 years before dilution and bottling with notes of rich, roasted coffee and dark chocolate.

CHUKO DISTILLERY, OKINAWA PREFECTURE Yokka 4-Day Koji Ryukyu Awamori 86PF / 720ML

Yokka Koji is a distinctly complex awamori. 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 4-Day Koji Awamori exudes a luscious aroma profile.

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