NY - Spirits Portfolio

HONKAKU

Mugi Hokka Honkaku Shochu Barley 50PF / 750ML

This 100% barley shochu is made using the softest strike water in Kagoshima Prefecture. First fermentation is white barley koji with steamed heirloom 2-row Schooner barley; 8% roasted barley is added in the main fermentation. Distillate is aged a minimum of 5 years before dilution and bottling. The rich, roasted coffee and dark chocolate notes come through beautifully.

Yokka 4day Koji Ryukyu Awamori 86PF / 720ML

Yokka Koji is a distinctly complex awamori made by one of the most creative distilleries in Okinawa Prefecture. Rather than the customary two-day koji propagation process, Chuko Distillery doubles the duration of this essential step, creating layers of favor and aroma as a result. After a 22 day, all-rice koji fermentation, single pot distillation, and six months of tank aging, Yokka Koji is bottled at 43% ABV and exudes a luscious aroma profile.

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

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 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 favor. Double Gold NY International Spirits Competition ‘18 Gold SF World Spirits Competition 2019

Intensely artisanal spirits made by master craftsmen

reflect the true spirit of Japan.

100% barley Shochu aged a

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

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