WA - Spirits Portfolio

spirit is rested for one and a half years in unglazed clay pots, which adds minerality and complexity. Jikuya White Sweet Pot Rice Shochu 50PF / 750ML This sweet potato shochu is made from Kagoshima harvested ingredients and begins its life fermenting in decades-old clay pots buried up to their shoulders in the distillery floor. Anno imo sweet potatoes are added to the secondary fermentation, imparting equal parts sweet and spicy notes. After a single pass through a pot still, the spirit is rested for at least three years in unglazed clay pots, which adds to the drink’s depth of flavor. NISHIHIRA DISTILLERY, KAGOSHIMA PREFECTURE Kana Honkaku Shochu Sugar & Rice Distilled Spirits 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. FURUSAWA DISTILLERY, MIYAZAKI PREFECTURE M ahoko Honkaku Shochu Sweet Potato & Rice Distilled Spirits 70PF / 750ML Made by hand using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second before being distilled once in an atmospheric pot still bringing out rich aromas and allowing optimal aging. Aged for over 16 years, spending time in ceramic pots and enamel tanks. The ceramic aging allows some oxidation, This 100% barley shochu was made by hand using white koji before being distilled once in an atmospheric pot still bringing out rich aromas and allowing optimal aging. Aged for more than 11 years, spending time in ceramic pots and 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. 93pts Wine Enthusiast Motoko Honkaku Shochu Rice Distilled Spirits 70PF / 750ML This 100% rice shochu was made by hand using white koji before being distilled 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. 3 Ladies Mixed 2/ea Motoko Masako Mahoko 70PF / 750ML which creates a rich, umami-laden drink. Masako Honkaku Shochu Barley 70PF / 750ML

TENSEI DISTILLERY, KAGOSHIMA PREFECTURE Mugi Hokka Honkaku Shochu Barley Distilled Spirits 50PF / 750ML This 100% barley shochu is made using the softest strike water. 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. TNISHIHIRA DISTILLERY, NAZE CITY, AMAMI ISLAND, KAGOSHIMA PREFECTURE Selephant Honkaku Shochu Sugar and Rice Distilled Spirits 60PF / 750ML 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.

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.

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