WA - Spirits Portfolio

SHOCHU

HONKAKU SHOCHU JAPAN Honkaku Spirits is devoted to bringing intensely artisanal Japanese spirits to discerning American customers with a particular focus on koji-based spirits including Honkaku (meaning authentic) Shochu, Ryukyu Awamori from Okinawa, and koji whiskey, an as-yet undefined but widely enjoyed category of whiskey. Working exclusively with family-run suppliers, Honkaku Spirits endeavors to introduce the finest traditional spirits Japan. COLORFUL JAPAN SHORO DISTILLERY, KUSHIMA, MIYAZAKI PREFECTURE Colorful Honkaku Shochu Sweet Potato and Rice Distilled Spirits 750ml / 60PF This blended sweet potato shochu is made by blending the raw distillate from two different batches. One batch was made in 2016 from black koji rice and Miyazaki Beni sweet potatoes grown in Miyazaki Prefecture. The other was made in 2019 from white koji rice and Tama Akane sweet potatoes grown in Kagoshima Prefecture. This collaboration between two master brewer-distillers is uncommon in the shochu world. In fact, blending in general is not done by most distilleries. As the name implies, this shochu is colorful on the nose and palate. KANA JAPAN NISHIHIRA DISTILLERY, NAZE CITY, AMAMI ISLAND, KAGOSHIMA PREFECTURE Kana Honkaku Shochu Sugar and Rice Distilled Spirits 750ml / 60PF 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. MAHOKO JAPAN FURUSAWA DISTILLERY, ODOTSU VILLAGE, MIYAZAKI PREFECTURE Mahoko Honkaku Shochu Sweet Potato & Rice Distilled Spirits 750ml / 70PF This sweet potato shochu was made by hand using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 16 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink. MASAKO JAPAN FURUSAWA DISTILLERY, ODOTSU VILLAGE, MIYAZAKI PREFECTURE Masako Honkaku Shochu Barley Distilled Spirits 750ml / 70PF This 100% barley shochu was made by hand using white koji before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 11 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink that shines on the rocks or diluted with hot water.

MOTOKO JAPAN FURUSAWA DISTILLERY, ODOTSU VILLAGE, MIYAZAKI PREFECTURE Motoko Honkaku Shochu Rice Distilled Spirits 750ml / 70PF This 100% rice shochu was made by hand using white koji before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 9 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink that shines on the rocks or diluted with hot water. MUGI HOKKA JAPAN TENSEI DISTILLERY, SHIBUSHI, KAGOSHIMA PREFECTURE Mugi Hokka Honkaku Shochu Barley Distilled Spirits 750ml / 50PF This 100% barley shochu is made using the softest strike water in Kagoshima Prefecture. The first fermentation is white barley koji with steamed barley and 8% roasted barley added to the mash bill in the main fermentation. All barley used is heirloom 2-row Schooner barley. The raw distillate is aged a minimum of 5 years before dilution and bottling at 25% alcohol. The rich, roasted coffee and dark chocolate notes come through beautifully. SELEPHANT JAPAN NISHIHIRA DISTILLERY, NAZE CITY, AMAMI ISLAND, KAGOSHIMA PREFECTURE Selephant Honkaku Shochu Sugar and Rice Distilled Spirits 750ml / 60PF Light, clean 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 aged at least 1 year in an enamel lined stainless tank in the distillery warehouse. JIKUYA JAPAN JIKUYA DISTILLERY, SATSUMA, SATSUMA DISTRICT, KAGOSHIMA PREFECTURE Jikuya Black Sweet Potato and Rice Shochu 750ml / 50PF Made from anno imo (sweet potato), this white koji shochu has herbaceous and floral notes with hints of red berries and black tea. Best served with sparkling water or on the rocks.

YOKKA KOJI AWAMORI JAPAN CHUKO DISTILLERY, OKINAWA Yokka 4Day Koji Ryukyu Awamori 720ml / 86PF

This rice-based spirit has a very long, four-day (“yokka” means “four” in Japanese) koji inoculation using the indigenous Okinawan strain of black koji. Distilled once in a stainless steel pot still and bottled at distillation proof, Yokka Koji is full-bodied with notes of pear, caramel and grain.

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