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Discerning fans of ACO Kuma Shōchū say that it has the "taste of nostalgia".
The second fermentation of this shōchū uses yellow koji which gives it a special sweetness.
Aromatic notes are surprising: puffed rice, butter candy and sake, dried mushrooms (porcini, sarcodon imbricatus), hay, fermented apple, Norman apple wine, cereals, woody and spicy accents, young hazelnuts, crystal touches.
Yellow koji gives this shōchū a complex mouthfeel, with a slight bitterness, touches of absinthe, gin, then again notes of dried mushrooms, maple and licorice light accents.
This connoisseur's shōchū, with complex tertiary smoky notes and an intensely persistent, beautiful finish, can be consumed at room temperature or over ice.
The label and box designs are by Keisuke SERIZAWA, a Japanese designer who was named as National Living Treasure of Japan in 1956.