14-year-old Koshu Taikoisson barley and rice shōchū - 720ml

71,00 €

98,61 € / L

Thick and soft texture
Excellent firmness
Artisanal character

Adetsuya means brilliance and beauty in Japanese. These udon are made from "100% Kitahonami wheat" from Hokkaido. These very thick udon noodles are obtained by ageing the dough for a long time, giving the noodles firmness and elasticity.

テイスティングのヒント

Tasting notes

Perfect pairings

In its tasting guise, it will pair 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

Nose: Fragrances with smoky notes, cereals, caramel, vanilla, hay, coconut.
Palate: Fresh, reminiscent of vanilla, custard, milk and whey, with subtle notes of caramelised liquorice. Sweetness dominates with an elegant acidity.

Description

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Characteristics

Packaging: Glass bottle, case
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 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)

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: barley, 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.