11-year-old Koshu Koddai-Ikko rice shōchū - 720ml

Ref NISROK5

11-year-old Koshu Koddai-Ikko rice shōchū - 720ml

76,00 €

105,56 € / L

Highly sought-after
Rich in flavours
Light aromatic smokiness

This is a limited edition. It is a blend of three rice shōchū, the first two aged 11 and 13 years in oak barrels at controlled temperature and humidity (conditions similar to the Scottish Highlands region) and the third aged 30 years, also matured in oak barrels.

11-year-old Koshu Koddai-Ikko rice shōchū - 720ml720ml76,00 €

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Tasting notes

Palate: floral, with a very light elegant bitterness, lactic notes, hints of narazuke (small fermented melons), peppery and spiced notes, and dried fruit (raisin…).

Description

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Surprisingly, this shōchū is very smooth, round, very rich and fragrant on the palate.

The aromas, lightly smoky, evoke mocha, fudge caramel, vanilla, fermented banana, white flowers (lily of the valley, honeysuckle), all on fresh and lactic notes.

Characteristics

Packaging: Glass bottle, case
Storage: Keep away from light and heat
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 IS PROHIBITED
Category: Honkaku (honkaku, known as authentic shochu, is distilled only once and offers very rich aromas and flavour notes)
Capacity: 720 ml

Production notes

Pure alcohol volume: 38%
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.