13-year-old Koshu Aka rice shōchū - 720ml

Ref NISROK7

13-year-old Koshu Aka rice shōchū - 720ml

52,00 €

72,22 € / L

13 years of ageing
Smooth on the palate
Dry finish

This shōchū has been aged for over 13 years in oak barrels, at controlled temperature and humidity (conditions similar to those of the Scottish Highlands).

13-year-old Koshu Aka rice shōchū - 720ml720ml52,00 €

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Tasting notes

Robe: Amber
Palate: Smooth and silky
Nose: Woody notes

Description

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The aromas reveal notes of wood, citrus, green walnut husk, umeshu, tobacco leaves, young hay and ripe pineapple.

The palate is a caress of softness, with accents of fresh walnut, fresh pineapple, green pear and citrus, finishing dry.

According to purists, this shōchū should be enjoyed at room temperature or on the rocks.

The label and box design were created by Keisuke SERIZAWA, a Living National Treasure of Japan.

Characteristics

Packaging: Glass bottle, box
Storage: Keep 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 HEALTH OF THE CHILD. 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 oak barrels
Wine type: Koshu (long maturation)

Ingredients & nutritional values

Ingredients: 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.