10-year-old Koshu Toroshikaya rice and barley shōchū - 720ml

Ref NISROK12

10-year-old Koshu Toroshikaya rice and barley shōchū - 720ml

47,00 €

65,28 € / L

Made in Kumamoto, Japan
Indulgent
Rich aromas

This shōchū is the result of a blend of two shōchū, one barley-based and one rice-based, each aged for over 10 years.

10-year-old Koshu Toroshikaya rice and barley shōchū - 720ml720ml47,00 €

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Tasting notes

Perfect pairings

This shōchū, in a tasting measure, pairs wonderfully with grilled fish, sashimi, fish roe, sushi, and grilled red meats (beef, duck).

It can also be enjoyed with desserts (pan-fried fruits, chocolate) or as a digestif.

Tasting notes

Robe: Light amber, bright and clear
Nose: Rich bouquet
Palate: Smooth and indulgent

Description

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The aromas are rich: black sugar, fudge caramel, vanilla, dulce de leche, cereal, toast, brioche, cocoa maple.

The palate is indulgent: vanilla, cocoa, caramel, muscovado sugar, liquorice, caramelised ripe banana.

Characteristics

Packaging: Glass bottle, case
Storage: away from light and heat
Weight: 720 ml net
Recommendation: ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. DRINK RESPONSIBLY. DRINKING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL AMOUNTS, CAN HAVE SERIOUS CONSEQUENCES FOR THE CHILD'S HEALTH. THE SALE OF ALCOHOL TO PERSONS UNDER 18 YEARS OF AGE IS PROHIBITED
Category: Honkaku (honkaku, known as authentic shochu, is distilled only once and offers very rich aromas and flavour notes)

Production notes

Pure alcohol volume: 28%
Excise category: S200
Ferments used: white koji
Distillation: atmospheric, normal pressure (rich aroma)
Maturation: in white oak casks
Type: Koshu (long maturation)

Ingredients & nutritional values

Ingredients: barley, rice, malted rice

Origin

Origin: Kumamoto, Japan
Producer: ROKUCHOSHI SHUZO

Rokuchoshi Shuzo

The Rokuchoshi Shuzo distillery, located in Nishiki Machi at the heart of the Kuma Shochu basin in Kumamoto Prefecture (Kyushu), benefits from a geographical indication recognised by the WTO and draws on over a century of history dating back to the Taisho era (20th century). Renowned for its premium rice shochu, crafted from locally grown rice and the underground waters of the Kumagawa River, it upholds a traditional atmospheric-pressure distillation method combined with long maturation periods, and was the first to install a Genatsu still.

Inspired by the similar climatic conditions of the Scottish Highlands, its president Mr Ikebe adapted the ageing process by equipping the distillery with a temperature- and humidity-controlled space, using exclusively new wooden casks, allowing time and long maturations to reveal the full complexity of the shochu.