10-year-old Koshu Kogin rice shōchū - 720ml

Ref NISROK6

10-year-old Koshu Kogin rice shōchū - 720ml

77,00 €

106,94 € / L

Aged in cedar wood barrels
Appreciated in pastry-making
Rich palate

This Kuma GI (Geographical Indication) rice shōchū is a blend of two kome shōchū (rice shōchū, 10 years old and 30 years old), aged in oak barrels.

10-year-old Koshu Kogin rice shōchū - 720ml720ml77,00 €

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Tasting notes

Perfect pairings

Pastry chefs will appreciate it for tasting a baba or a chocolate dessert.

Tasting notes

Palate: rich, full of fruity sweetness, with notes of ripe grape, honey, black sugar, old bourbon, maple, cocoa, and mocha.

Description

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100% of the rice used is grown near the distillery, with 90% being the "HINOHIKARI" variety.

The first aromas evoke citrus then old plum, caramel, vanilla, tropical fruits, coconut, hay, and oak barrel.

Characteristics

Packaging: Glass bottle, box
Storage: away from light and heat
Recommendation: EXCESSIVE ALCOHOL CONSUMPTION 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)
Volume: 720 ml

Production notes

Pure alcohol volume: 40%
Excise category: S200
Fermentation agents used: white koji
Distillation: atmospheric, normal pressure (rich aroma)
Maturation: in oak casks
Type: Koshu (long maturation)

Ingredients & nutritional values

Ingredients: Hinohikari rice from Kuma (Kumamoto), malted rice
GI: Kuma Shochu

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.