NY - Spirits Portfolio

HONKAKU

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.

NISHIHIRA DISTILERY, NAZE CITY, KAGOSHIMA PREFECTURE Kana Honkaku Shochu Sugar & 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.

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

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

99