NJ - Spirits Portfolio

HONKAKU

Kana Honkaku Shochu Sugar & Rice 60PF / 750ML

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 spending at least 1 year in oak casks.

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.

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.

Intensely artisanal spirits made by master craftsmen

reflect the true spirit of Japan.

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 flavor 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.

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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