Reference : NISJYO2
This Shōchū owes its name to the variety of barley used, "Toyonohoshi", which is suitable for brewing shochu.
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In order to make the best use of barley original characteristics, barley polishing rate is only 10% against the usual 35%. Distillation is done by atmospheric pressure and blending is done at the bottling with Japanese spring water to reach an alcohol volume of 25% without filtration.
This nutty Shōchū is characterized by a rich and intense aroma, burnt cereal, woody notes, wild grass (genepi), caramelized sugar to the extreme.
Mouth feeling is a true caress, all in roundness, soft, smoked, on greedy accents of cereals.
Our perfect pairings : This Shōchū will wonderfully accompany smoked salmon, dried fatty fish, caviar, cheeses of character (Vieux Comté, Gorgonzola, Roquefort)...
This Shōchū owes its name to the variety of barley used, "Toyonohoshi", which is suitable for brewing shochu.
