Shōchū de rice Koshu Koddai-Ikko 11 years old

Shōchū de rice Koshu Koddai-Ikko 11 years old

Name: Shōchū de rice Koshu Koddai-Ikko 11 years old
Brand: ROKUCHOSHI SHUZO
SKU: NISROK5
Price: 70.00 EUR
Availability: InStock

Ref : NISROK5

€70.00

Tax Included

€97.22 / L

This shōchū of Rice Very sought after is a limited edition. It is an assembly of three shōchū of rice, the first two maturons 11 years and 13 years in oak barrel at temperature and controlled humidity (conditions similar to the Highlands region in Scotland) and the third of 30 of age also matured in Oak barrel.

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Surprisingly, this shōchū is very soft, round, very rich and fragrant in the mouth.

The aromas, slightly smoked, evoke the mocha, the caramel fudge, the vanilla, the fermented banana, white flowers (lily of the valley, honeysuckle), all on fresh and lactic notes. The mouth is floral, a very light elegant bitterness, lactic accents, touches of Narazuke (small fermented melons), pepper notes and spicy fruits (grapes ...).

According to the purists, this shōchū must consume at room temperature or ice. It will be perfect for whiskey lovers!

Data sheet

Origin: Kumamoto, Japan
Capacity: 720 ml
Packaging: Glass bottle
paper case
Ingredients: rice, malted rice
Storage: protected from light and heat
Volume of pure alcohol: 38%
Category: Honkaku (honkaku, also called authentic shochu, is distilled only once and offers very rich aromas and taste notes)
Ferments: white koji
Distillation: atmospheric, normal pressure (rich aroma)
Maturation: in oak barrels
Type: Koshu (long maturation)
Recommendation: EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
Excise category: S200

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ROKUCHOSHI SHUZO

The name, "Kuma Shochu", is a leading international trademark recognized by the World Trade Organization (WTO) as having a geographical indication of place of origin.

Rokuchoshi Shuzo boasts over a century of history (Taisho era, early 1900s).

It is well known for its high quality aged shochu.

In making its rice shochu, it uses products from its rich soil, namely rice grown in the vicinity and groundwater from Kumagawa River.

Rokuchoshi Shuzo was the first distillery to install a Genatsu still, and maintains the same traditional method of making shochu, based on normal pressure distillation and long maturation.

Mr. Ikebe, distillery President, during a trip to the Scottish Highlands, was able to verify that climate in this region (temperature and hygrometry) was similar to that of the region where his distillery is located. After visiting many whisky makers in the Highlands, he understood that he could age his shochu in the same way.

Therefore, he equipped the top floor of his distillery with a special temperature and humidity-controlled room, adding air-conditioning for the hot summer months, to protect the precious casks from mold and rapid deterioration.

Rokuchoshi Shuzo uses only new wooden barrels.

Shochu made by the normal pressure method, or atmospheric pressure, evolves in maturation. It seems that time, long maturation, causes very complex chemical reactions.