Rice Shōchū Koshu Tokugin aged 11 years - 720ml

49,20 €

68,33 € / L

Surprising
Complex palate
A taste of nostalgia

The patterns on the label and box are by Keisuke SERIZAWA, a Japanese designer designated as a Living National Treasure of Japan in 1956.

テイスティングのヒント

Tasting notes

Palate: complex tertiary smoky notes, with an intensely persistent, magnificent finish,

Description

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Seasoned shōchū IG Kuma enthusiasts say it has the "taste of nostalgia".

The second fermentation of this shōchū uses yellow koji, which gives it a particular sweetness.

The aromatic notes are surprising: puffed rice, butter and sake sweets, dried mushrooms (porcini, hedgehog mushroom), hay, fermented apple, Norman pommeau, cereals, woody and spiced accents, young hazelnuts, crystalline touches.

The yellow koji gives this shōchū a complex palate, with a slight bitterness, hints of absinthe and gin, followed by notes of dried mushrooms, subtle touches of maple and liquorice.

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: 35%
Excise category: S200
Ferments used: white koji, yellow koji
Distillation: atmospheric, normal pressure (rich aroma)
Maturation: in enamelled cask
Wine type: Koshu (long maturation)

Ingredients & nutritional values

Ingredients: rice, 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.