IL - Spirits of Japan Portfolio Book

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THE ART OF JAPANESE DISTILLING

THE SPIRITS OF ASIA — KNOW YOUR ORIGIN

Japanese Whisky Born in 1870, but remained in infancy until Yamazaki began commercial production in 1924. This style closely mirrors Scotch whisky production, but does not exist under the same strict regulatory oversight.. There are no official regulations regarding this category, although regulations are currently being evaluated for adoption in 2024.

Soju Pronounced SO - JOO

Baijiu Pronounced BI - GIO Baijiu is from China and characterized by solid-state fermentation and distillation using a grain culture called qū (a dried fermentation starter grown on a solid medium), which allows for simultaneous saccharification and fermentation. Distilled from grain, produced in batches and blended down to 35-60% ABV. Baijiu is categorized by bouquet and often appeals to drinkers of sour beer or funky rum. Soju, Shochu, Baijiu Comparison These Korean, Mandarin, and Japanese spirits all trace back to the same root word, all translate to “burned liquor”, and are the result of a single distillation of varied starch fermentations. Soju was a blanket term used to describe all beverages distilled from grain but has come to be more clearly defined over time. We make an effort to distinguish these spirits here because they are often confused for each other. You may have to further these distinctions in the field.

This category from Korea is a clear, colorless distilled alcoholic beverage. Traditionally made from the grains rice, wheat, or barley. Modern producers often replace rice with other starches, such as potato and sweet potato. Distilled to very high strength and diluted, sometimes sweetened or flavored, Soju is similar to vodka.

Sake Pronounced SAH - KEH

Shochu Pronounced SHOW - CHU “show me how to chew your food”

This category from Japan is brewed using rice, water and koji. The alcohol content is typically about 10-20% ABV. Consumed either hot or cold, and is usually filtered although unfiltered sake does exist.

Shochu is Japan’s national spirit of choice. It is typically single distilled from rice, barley, sweet potatoes, buckwheat, or kokuto sugar and bottled after dilution to 20-35% ABV.

Awamori Pronounced AH - WAH - MORE - E

Awamori is a predecessor to shochu, but now a recognized subset of Honkaku shochu. It is a single ferment shochu made from indica rice and fermented with black koji; native to Okinawa by way of Thailand.

THE SPIRITS OF JAPAN — KNOW YOUR DISTILLERY

Fuji

Takamine

BOUNTIFUL RICE HARVEST

TAKAMINE Shinozaki Distillery | Asakura, Fukuoka Prefecture Jokichi Takamine, a Japanese scientist at the turn of the 20th century, managed to create a whisky without malt by using the already centuries-old method of saccharifying grain with koji. While this innovation didn’t make it outside of his scientific work, Shinozaki Distillery is using this technique now in production of Takamine Whiskey. Takamine Koji Whiskey is made with the Takamine Process, using ancient Japanese koji mold to convert starches to fermentable sugars in a process similar to malting barley. Unlike malt whiskey where sugars are extracted in a warm water mash before yeast is introduced to start the fermentation, both the koji and yeast are active at the same time in a multiple parallel fermentation.

What is koji? Koji (aspergillus oryzae) is a mold that grows on grains, breaking the starches into sugars which yeast can then convert into alcohol through fermentation. Koji has been used in Japan for more than 1,200 years to make sake as well as soy sauce, miso, shochu, and other familiar umami-laden Japanese specialties. In fact, koji is the national mold of Japan.

The First Japanese Whiskey Distillery Made... Bourbon? click to find out the answer

Takamine Koji Barley Whiskey 8 Year 750mL | 40% ABV | MSRP $99.99 Takamine Koji Whiskey is made with the patented

Takamine Process, which uses koji to convert starches to sugars in a process similar to malting barley. This 100% barley ferment is then double distilled and aged in 90% virgin oak and 10% ex-Bourbon casks to give the spirit

its natural golden color and deep, lush flavors. Gold Medal SF Wine & Spirits Competition 2021

THE MAGIC OF KOJI

Takamine Flavor Profile

ABUNDANT RAINFALL SUSTAINS JAPAN’S PURE MOUNTAIN STREAMS

Japan’s koji spirits, Honkaku Shochu and Ryukyu Awamori predate Japanese whisky making by at least 400 years. These intensely artisanal spirits made by master craftsmen reflect the true spirit of Japan. The origins of these spirits are murky at best, but distilled spirits were almost certainly being made in Okinawa by 1477 and on the Japanese island of Kyushu by 1559. What is unique to these spirits traditions is their use of koji fermentation and single pot distillation. Since most other spirits traditions have lower alcohol ferments, they are almost always double or even triple distilled to achieve a high alcohol level. Ryukyu Awamori and Honkaku Shochu virtually always use a single pot distillation to reach 35 to 45% alcohol. Due to the single distillation, these spirits are full of lush flavors and aromas that would be lost in a second pass through the still. Nothing can be added to shochu or awamori after distillation other than water and time. These resolutely traditional drinks are still made as they were hundreds of years ago, though, of course, the equipment has been improved over time.

Fun Fact: To separate shochu and whisky in Japan, the government has put a law in place stating the shochu can’t be released if it’s beyond a certain level of darkness. This greatly hinders the barrel-aged category, as producers may have to then filter out the color, and as a result, much of the flavor. The Difference between Shochu and Sake? It’s simple! Sake is a brewed alcohol while Shochu is a distilled spirit, which also leads to the difference in alcohol content. Usually Sake is around 15% because most of the mold stops alcohol conversion and the alcohol level does not go any higher, while Shochu can be bottled at 20%-35%. Both can be made from rice, but Shochu can also be made from many base starches including barley, sweet potato, buckwheat and kokuto sugar.

Shochu Flavor Wheel

NINE PLANNED HONKAKU RESERVED STYLES

CREATING BEAUTIFUL SHOCHU

Mugi Hokka Barley Shochu 750mL | 25% ABV | MSRP $34.99 This 100% barley shochu is made using the

Mahoko Sweet Potato & Rice Shochu 750mL | 35% ABV | MSRP $64.99 Sweet potato shochu handmade using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation. Distilled once in an atmospheric pot still, bringiing out rich aromas and allowing for optimal aging. Mahoko is aged for more than 16 years, with time in both ceramic pots and enamel tanks, allowing for oxidation creating a rich, umami-laden drink. Colorful Sweet Potato & Rice Shochu 750mL | 30% ABV | MSRP $54.99 Sweet potato shochu made by blending the raw distillate from two different batches. One batch is 2016 black koji rice and Miyazaki Beni sweet potatoes grown in Miyazaki Prefecture. The other batch is 2019 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; blending in general is not done by most distilleries. As the name implies, this shochu is colorful on the nose and palate. Crio Frozen Moon Sweet Potato & Rice Shochu 750mL | 25% ABV | MSRP $99.99 Sweet potato shochu with white koji rice starter fermentation. Hand-harvested Yachiyoden Estate grown kogane sengan sweet potatoes are frozen after harvest to crystalize the tubers, denaturing the cell walls and extracting unique aromas and flavors. The potatoes are steamed and added to the main fermentation. Aging is minimal as this shochu is bright and ready to drink. Tsurushi Floating Moon Sweet Potato & Rice Shochu 750mL | 30% ABV | MSRP $99.99 Sweet potato shochu with white koji rice starter fermentation. Hand-harvested Yachiyoden Estate grown purple sweet potatoes are hung in the rafters of the distillery to allow the sweetness to intensify This uncommon practice extracts a unique aroma and flavors. The potatoes are steamed and added to the main fermentation. Aging is minimal as this shochu is bright and ready to drink.

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. Masako Barley Shochu 750mL | 35% ABV | MSRP $46.99 This 100% barley shochu is handmade using white koji, distilled once in an atmospheric pot still, bringing out rich aromas and allowing for optimal aging. Masako is aged for more than 11 years with time in both ceramic pots and in enamel tanks. Ceramic aging allows some oxidation, creating a rich, umami-laden drink that shines on the rocks or This 100% rice shochu is handmade using white koji, distilled once in an atmospheric pot still, bringing out rich aromas and allowing for optimal aging. Motoko is aged for more than 9 years, with time in both ceramic pots and in enamel tanks. Ceramic aging allows some oxidation, creating a rich, umami-laden drink that shines on the rocks or diluted with hot water. Selephant Kokuto Sugar & Rice Shochu 750mL | 30% ABV | MSRP $59.99 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.. Kana Kokuto Sugar & Rice Shochu 750mL | 30% ABV | MSRP $67.99 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. diluted with hot water. Motoko Rice Shochu 750mL | 35% ABV | MSRP $48.99

SINGLE BARREL SELECT PROGRAM

SINGLE BARREL SELECT no.1

FIRST MATURATION 3 YEARS IN JAPANESE MIZUNARA OAK BARRELS

Kaiyo whisky benefits from final maturation in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak’s delicate wood grain. They are among the rarest casks in the world and are considered the finest in which to mature whisky. After years of aging our casks go on a final maturation sea voyage for up to 3 months, leaving from Osaka, Japan. FINAL MATURATION 2-5 YEARS IN JAPANESE MIZUNARA OAK BARRELS SECOND MATURATION 3 MONTHS AT SEA IN JAPANESE MIZUNARA OAK BARRELS 225 LITERS Why Is Mizunara oak different? What makes mizunara oak distinct from European oak and American oak? For one, it enjoys a unique sweet and spicy flavor profile which can be attributed to the oak lactone ratio and high level of vanillin. Aromas evoked from the mizunara oak are incense, sandalwood, vanilla and coconut. Research studies have shown that mizunara matured whisky contain more lactones (parts per million) than whiskies matured in either European oak or American oak. 46% ABV 56% ABV FINAL MATURATION 2-5 YEARS IN 1ST FILL AMERICAN KENTUCKY OR TENNESSEE BOURBON BARRELS SECOND MATURATION 3 MONTHS AT SEA IN JAPANESE MIZUNARA OAK BARRELS

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SINGLE BARREL SELECT no.2

FIRST MATURATION 3 YEARS IN AMERICAN KENTUCKY BOURBON BARRELS

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46% ABV 56% ABV

Filled in Madeira Casks Aged in Mizunara Oak Malted Barley Whisky

Double Matured Ocean Matured Non Chill-fitered

Kaiyo Japanese Mizunara Oak 750mL | 43% ABV | MSRP $59.95 Non Chill-filtered made from 100% Malted Barley. Delicate nose with vanilla, ripe dried fruit and hints of cherry, with a long lingering finish.

92pts Whisky Advocate – 2019 #14 Whiskey in the World Kaiyo Cask Strength Whisky Mizunara Oak 750mL | 53% ABV | MSRP $89.95

Fully matured in mizunara oak on land and sea, this has tangy orange, ground ginger, fennel seed, cedar, and incense, a little more tightly wound than the standard strength whisky. Juicy orange, quick firecracker spices, and more toffee sweetness; it becomes heavy and thick, flaunting high alcohol, then turns creamier with marzipan, orange Jell-O, and singed oak. 90pts Whisky Advocate This whisky spends 7 years in bourbon barrels with a 6-month finish in mizunara. Sandalwood, incense, long pepper, grapefruit, cilantro leaf, pencil shavings, and red pepper rice cracker give this a dry, fragrant air. It’s silky with light honey, vanilla, fudge, and peaks with pepper, coconut, then green apple, before a finish of aromatic spices and tangy orange. 89pts Whisky Advocate Kaiyo The Peated Whisky 750mL | 46% ABV | MSRP $89.95 Filled in Madeira casks then aged in Mizunara oak at a peat level of 35 parts per million. Made from 100% Malted Barley. Double matured, final aging is ocean matured. This expression has a smoky nose with hints of fresh cherry blossom, ripe fruit and honey. A sweet long, drying finish. Kaiyo The Single Whisky 7 Year 750mL | 48% ABV | MSRP $49.95

KAIYO MEANS OCEAN

90pts Whisky Advocate 92pts Wine Enthusiast Kaiyo The Sheri Whisky 750mL | 46% ABV | MSRP $109.95

Per our master blender, this whisky does not require tasting notes, it is said the be his finest work in his 15-year career. This is a once-in-a-lifetime whisky to be shared and savored on your whisky journey. His dream is to share this whisky with his daughters at their wedding. The core notes of the Kaiyo whisky are all here, with a richness added only sherry barrel maturation can provide. 91pts Whisky Advocate

Single Barrel Offerings available

FOLLOW THE JOURNEY AT SEA

THE NEW PROPOSED JAPANESE WHISKY STANDARDS

April 1, 2021, the Japan Spirits & Liqueurs Makers Association (JSLMA) has implemented new labeling standards for its association members (note: not all producers of Japanese whisky are association members and this is a voluntary association).

To label a product as Japanese whisky, the following requirements must be met:

• Distillers must always use malted grains but may also include other cereal grains.

• Water used to make whisky must be extracted in Japan.

• Saccharification (conversion of starches into sugars, or mashing), fermentation and distillation must take place at a Japanese distillery.

• Whisky must be matured in wooden casks stored in Japan for at least three years.

• Bottling must take place only in Japan, with a minimum strength of 40% abv.

• Plain caramel coloring may be used.

• Whiskies that don’t meet the above requirements (by March 31, 2024) may not use the names of geographical locations in Japan, the Japanese flag, or the names of people that evoke the country in their labeling. *** The proposed rules don’t come with any penalties and, of course, they only apply to brands that are part of the JSLMA. Spirits that don’t meet all the requirements can still be labelled as whisky, but not Japanese whisky.

JAPANESE WHISKY LAWS IN THE NEWS

THIRSTY FOR MORE INFORMATION?

Podcasts Japan Distilled Podcast https://japandistilled.com/ weekly educational podcast covering all Japanese spirits from Stephen Lyman and Christopher Pellegrini Sake on Air Podcast https://www.sakeonair.com/ bi-weekly exploration of shochu and sake Trade Associations https://japansake.or.jp/sake/en/ JSS – Japan Sake and Shochu Makers Association https://www.honkakushochu-awamori.jp/english/ Honkaku Shochu education from Japan Sake and Shochu Makers Association https://www.jetro.go.jp/en/ Japan External Trade Organization Books Ashcraft, Brian. Japanese Whisky: The Ultimate Guide to the World’s Most Desirable Spirit with Tasting Notes from Japan’s Leading Whisky Blogger. Tuttle Publishing, 2018. Broom, Dave. T he Way of Whisky: A Journey Around Japanese Whisky . Mitchell Beazley, 2017. Bunting, Chris. Drinking Japan: A Guide to Japan’s Best Alcoholic Beverages and Drinking Establishments. Tuttle Publishing, 2011. Lyman, Stephen and Bunting, Chris. The Complete Guide to Japanese Drinks. Tuttle Publishing, 2019. Momose, Julia and Janzen, Emma. The Way of the Cocktail: Japanese Traditions, Techniques and Recipes. Clarkson Potter, 2021. Pellegrini, Christopher. The Shochu Handbook: An Introduction to Japan’s Indigenous Distilled Drink. Telemachus Press, 2014. Urushido, Masahiro and Anstendig, Michael. The Japanese Art of the Cocktail. Houghton Mifflin Harcourt, 2021. Uyeda, Kazuo. Cocktail Techniques. Mud Puddle Books, 2021. Van Eycken, Stefan and Meehan, Jim. Whisky Rising: The Definitive Guide to the Finest Whiskies and Distillers of Japan. Cider Mill Press, 2017.

Social media @honkakuspirits @shochu_danji (Stephen Lyman) @christopherpellegrini @japandistilled @japanese_spirit @jss_shochu (Japan Sake & Shochu Makers Association) @kaiyowhisky @impex_bev Websites https:/ japandistilled.com/ https:/ kanpai.us/ https:/ www.japan-guide.com/e/e2037.html https:/nonjatta.blogspot.com/ Chris Bunting’s archived Japanese Spirits blog

Glossary excerpted from Pellegrini, Christopher. The Shochu Handbook: An Introduction to Japan’s Indigenous Distilled Drink. Telemachus Press, 2014.

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