Ref NISTKT4

YAMAHOTARU Shochu - 720ml

34,50 €

47,92 € / L

Mild
Mellow
Fruity aromas

This shōchū is characterised by fruity, mild notes and a mellow aroma.

YAMAHOTARU Shochu - 720ml720ml34,50 €

テイスティングのヒント

Tasting notes

Colour: crystalline

Description

This shochu bears the name "Yamahotaru", meaning mountain fireflies, reflecting the town of Asagiri (Kuma County), where many fireflies fly at the beginning of summer, and it is very well regarded.

The town of Asagiri, where the Takada Shuzo brewery is located, benefits from fine rice and clear water. The goal was to create a highly aromatic shochu in this blessed environment, and a rice shochu with a wonderful ginjo aroma was born.

However, as the fermentation period is longer than usual, it is not possible to produce large quantities of this shochu.

Characteristics

Packaging: Glass bottle
Storage: at room temperature (below 28°C)
Weight: 684 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 content: 25%
Ferments used: white koji, Nadeshiko yeast (superb carnation Dianthus Superbus)
Distillation: vacuum distillation allowing the production of light and subtle flavours
Maturation: enamel tank
Type: short ageing (6 months)

Ingredients & nutritional values

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

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."