Shochu Homare No Tsuyu 25%

Name: Shochu Homare No Tsuyu 25%
Brand: FUKANO SHUZO
SKU: NISFUK1
Price: 29.95 EUR
Availability: OutOfStock

Ref : NISFUK1

€29.95

Tax Included

€43.85 / L

Out-of-Stock

Our distiller, Fukano Shuzo, founded in 1823, is a distillery that follows both tradition and innovation in the production of the geographical indication shochu "Kuma".

The distillery exploits two breweries, one using traditional clay jars for manual shoching and other using machines for temperature control. This double approach allows Fukano to preserve the 200-year-old Kuma Shochu tradition while developing new varieties to meet the various preferences.

The Hamare No Tuyu Shochu is an authentic shochu obtained by atmospheric distillation, fermented and matured in old clay jars dating from the end of the Edo period. The fermentation of rice (exclusively cultivated and harvested in Kumamoto) being using a black Koji and the distillation being carried out by atmospheric process, this shochu has a rustic, full-bodied and complex taste.

You will appreciate the very rich aromatic of this Sochu, fruity notes, very biscuitively roasted its particular taste notes, with the slight refreshing acidity, evoke nuts, fresh fruit sweet and olive.

This shochu is appreciated in Japan tasting grilled red meats and tuna sashimi. Indeed, it is deemed to enhance the flavors of one and the other. Side tasting, the inhabitants of the vintage appreciate him heated at 60 ° C or cut with a little hot water.

However, you can enjoy the ice. Ingredients: rice and malted rice Mizuhochikara variety grown in Hitoyoshi-Shu, Kumamoto Finters used: black Koji (rustic and powerful aromas) Distillation: atmospheric distillation.

The traditional distillation method of boiling at atmospheric pressure allows many components of the Moromi to penetrate naturally into the shochu.

Data sheet

Origin: Kumamoto, Japan
Capacity: 720 ml net
Weight: 0.683 Kg
Packaging: Glass bottle
Ingredients: Ingredients Mizuhochikara rice and malted rice grown in Hitoyoshi-shu, Kumamoto Ferments used: black koji (rustic, powerful aromas)
Storage: at room temperature (below 28°C).
Volume of pure alcohol: 25%
Appearance: crystalline
Idéal tasting temperature: cool +15°C or on the rocks or warm (60°C)
Service: whisky glass or shochu cup
Category: Honkaku (honkaku, also known as authentic shochu, is distilled only once and offers very rich aromas and flavor notes)
Ferments: black koji (rustic, powerful aromas)
Distillation: atmospheric distillation. Traditional distillation method of boiling at atmospheric pressure allows many of moromi's components to penetrate naturally into shochu.
Maturation: matured in earthenware jars called "kame"
Type: matured for 1 to 2 years
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
Aromas: rich, fruity, sweet, almost biscuity roasted notes
Geographical identity: Kuma Shochu
flavour: rich, rice-like sweetness, refreshing acidity
Distilled: from 100% rice

FUKANO SHUZO

Behind the distillery, founded in 1823, are artificial grooves that are thought to have existed for over 400 years. White 'himebaikamo' seaweed (Ranunculus Kazusensis) blooms here from July to August, before flowing over the surface of the water to the second home of the Sagara clan, seven kilometres away. As you enter the distillery, you'll feel enveloped by the fresh air. Everything in the distillery is made by hand, right down to the 150-year-old clay vats arranged in rows.

You can hear various distillery sounds during the brewing season: the steaming of the rice, the koji (rice mash) being transferred from the koji room to the clay vats, the sound of the fermentation process evoking rain, the distillation and bottling. The "tôji", or "master distillers", are able to distinguish the subtle differences between the sounds and carry out their work with calm and precision. They produce an aura of extreme concentration that would dissuade anyone from daring to disturb them. It is the 'people' as well as the 'things' that perpetuate tradition. Tastes change over the years, forming a fusion with the present; they are nurtured and connected to the past. "This allows us to feel that good products are born of persistence in any era.

Our distillery is open to the public, so you can visit and taste our products. You can even taste our 'Kura no Hizoushu', a shochu that has matured in clay vats for 10 years. We don't just take care of the distillation, but also the hospitality for each and every one of our customers.