Ref NISTKT5

OAK ROAD SAKURA shochu - 720ml

71,45 €

99,24 € / L

Barrel ageing
Jar fermentation
Golden colour

This shochu is aged in barrels. The Takada brewery has five types of oak casks: white oak barrels, Limousin oak barrels, cognac barrels, sherry barrels, and Scotch whisky barrels.

OAK ROAD SAKURA shochu - 720ml720ml71,45 €

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Tasting notes

Colour: golden

Description

It is rare for a Kuma shochu brewery to have such a selection of oak barrels. Oak Road uses five different types of oak barrels, previously used for famous spirits such as Hennessy and Remy Martin, and expert craftsmen blend small quantities of the original amber-coloured eau-de-vie while observing its maturation.

White oak barrels

Oak barrels are suitable for long-term storage, as oak imparts a fine flavour to the liqueur.

Limousin oak barrels

These barrels are made from Limousin oak, originating from the Limousin region of France.

Cognac barrels

These are barrels in which the eau-de-vie has matured, leaving a rich aroma.

Sherry barrels

These are barrels in which sherry, characterised by its dark red colour and sweetness, is matured and stored.

Scotch barrels

These are barrels in which Scotch whisky, matured for more than three years in wooden barrels, is stored.

This shochu, aged for 3 years, is fermented in a jar and then matured in 5 types of oak barrels. It is characterised by fruity, spicy notes and hints of cherry wood.

Characteristics

Packaging: Glass bottle
Storage: at room temperature (below 28°C)
Weight: 685 g 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)
Volume: 720 ml net
Product: Shōchū

Production notes

Pure alcohol volume: 37%
Ferments used: white koji, kobo 9go
Distillation: vacuum distillation allowing the production of light and subtle flavours
Maturation: clay jar then oak and sakura barrel
Type of wine: koshu, long ageing of 3 years

Ingredients & nutritional values

Ingredients: Hinohikari rice from Kumamoto, malted rice (Yamadanishiki from Fukuoka)

Origin

Origin: Kumamoto, Japan
Producer: TAKATA SHUZO

Our advice

Our recommendation: neat over ice or mixed with spring water

Takata Shuzojo

Madame TAKATA:

"We have been making shochu for over 100 years and have never stopped questioning ourselves, while preserving the traditions and meticulous techniques of Kuma Shochu distillation methods.

Making it as natural as possible. That is the foundation of our shochu production. For the rice used as raw material, we mainly use hinohikari grown in our local Hitoyoshi Kuma district, but we also use low-pesticide rice from duck-farming plantations and Yamada-Nishiki rice that we grow ourselves.

In addition to high-quality groundwater, we also use crystal-clear water that springs from rocks located nearly 1,000 metres above sea level.

All our shochu is made by hand, in traditional koji rooms, in stone warehouses and in clay vats that have been used for storage since the company was founded. We are able to maintain the limited production in which we have specialised.

The clay vats are made using the stable soil of the region and the surrounding nature, as well as the wind that blows from the mountains into the warehouse. This has allowed us to cultivate a distinctive shochu that can only be produced here.

Furthermore, we have preserved traditions and embraced new challenges, such as the use of floral yeasts, and have been able to produce a distinctive shochu."