NY - Spirits Portfolio

HONKAKU

WORLD SPIRITS AWAMORI / BAIJIU / SHOCHU

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.

JIKUYA DISTILLERY SATSUMA-CHO, KAGOSHIMA PREFECTURE Jikuya Black Sweet Pot Rice Shochu 50PF / 750ML Kagoshima-grown Kogane Sengan sweet potatoes define this earthy, vegetal shochu. Fermented in buried clay pots and rested for 18 months in unglazed stoneware, it delivers a single-distilled spirit rich in minerality and traditional complexity.

TAKAHASHI SHOTEN DISTILLERY, YAME CITY, FUKUOKA PREFECTURE Shigemasu Shochu 50PF / 750ML Shigemasu is a ginjo-forward sake lees shochu, representing the bright, modern style. The vacuum still hides almost all of the rice character that would be present from atmospheric distillation while capturing the aromas so closely associated with premium daiginjo sake.

OCHIAI DISTILLERY | KAGAMIZU, MIYAZAKI PREFECTURE Akae Honkaku Sweet Potato Shochu 50PF / 750ML

Jikuya White Sweet Pot Rice Shochu 50PF / 750ML

NISHIHIRA DISTILERY, NAZE CITY, KAGOSHIMA PREFECTURE Kana Honkaku Shochu Sugar & Rice 60PF / 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.

This Kagoshima shochu is fermented and rested for three years in traditional unglazed clay pots. Featuring Anno imo sweet potatoes in the secondary fermentation, it offers a unique profile of sweet and spicy notes, refined by a single pass through a pot still for a deep, complex finish. FURUSAWA DISTILLERY, MIYAZAKI PREFECTURE Mahoko Honkaku Shochu Sweet Potato & Rice 70PF / 750ML Sweet potato shochu handmade using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation. Distilled once in an atmospheric pot still, bringing out rich aromas and allowing for optimal aging. Mahoko is aged for more than 16 years, with time in both ceramic pots and enamel tanks, allowing This 100% barley shochu is hand-distilled once in atmospheric pot stills and aged for 11+ years. A combination of enamel and ceramic pot aging introduces subtle oxidation, creating a rich, umami-laden spirit. Ideally enjoyed on the rocks or diluted with hot water. 93pts Wine Enthusiast Motoko Honkaku Shochu Rice Distilled Spirits 70PF / 750ML Handcrafted from 100% rice and white koji, this shochu is distilled in an atmospheric pot still to capture deep, rich aromas. Aged for over nine years in ceramic pots and enamel tanks, the controlled oxidation develops a savory, umami-laden profile. It shines served 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 premium shochu uses heirloom Schooner barley and a five-year aging process to develop its complex character. With 8% roasted barley in the mash and a white koji fermentation, it delivers an elegant spirit marked by deep roasted coffee and dark chocolate flavors. for oxidation creating a rich, umami-laden drink. Masako Honkaku Shochu Barley 70PF / 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.

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 TOYONAGA DISTILLERY YUNOMAE, KUMAMOTO PREFECTURE Jigaden Rice Shochu 50PF / 750ML Made with estate-grown rice and organic farming, this muroka (unfiltered) shochu redefines rice shochu. Experience flavors of toasted rice, truffles, and white chocolate. Enjoy it as a smooth sipper on the rocks or *oyuwari*.

Selephant Honkaku Shochu Sugar & Rice 60PF / 750ML

Light, clean kokuto sugar shochu fermented in ceramic pots. First fermentation is white koji rice with kokuto sugar added to the main fermentation. Distilled once in a pot still before maturing for a minimum of 1 year in an enamel-lined stainless tank.

HONKAKU AWAMORI JAPAN

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.

Intensely artisanal spirits made by master craftsmen

reflect the true spirit of Japan.

MING RIVER CHINA Ming River Sichuan Baijiu 90PF / 50ML (4 Sleeves of 12) / 750ML

100% barley Shochu aged a

A balanced and complex spirit, Ming River is the original Sichuan baijiu. Each batch starts with locally harvested red sorghum grain and the purest waters from protected wells. It is fermented in earthen pits with naturally harvested yeast cultures native to Luzhou

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

that impart the distinctive terroir of Sichuan style baijiu. After two months, the mash is unearthed and distilled in small batches using a traditional Chinese pot still. The spirits age for up to two years before the master blender balances them

JUFUKU DISTILLERY KUMAMOTO PREFECTURE Musha Gaeshi 50PF / 750ML

into Ming River’s distinctive flavor. Double Gold NY International Spirits Competition ‘18 Gold SF World Spirits Competition 2019

A 100% handmade Honkaku Kuma Shochu from Kumamoto’s smallest distillery. Musha Gaeshi Tipsy Samurai embodies centuries of rice-distilling tradition, offering a smooth, refined palate with hints of barley. An authentic, premium Reserve perfect for sipping.

NEW YORK SPIRITS PORTFOLIO

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