Koshu Koddai-Ikko 11 years old rice Shōchū
Ref : NISROK5
€70.00
Tax Included
This highly sought-after rice shōchū is a limited edition. It is a blend of three rice shochu, the first two aged 11 years and 13 years in temperature and humidity controlled oak casks (conditions similar to the Highlands region in Scotland) and the third 30 years old also aged in oak casks.
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Surprisingly, this shōchū is very smooth, round, very rich and fragrant in mouth.
Aromas, slightly smoky, evoke mocha, caramel fudge, vanilla, fermented banana, white flowers (lily of the valley, honeysuckle), all on fresh and lactic notes. Mouth feeling is floral, a very light elegant bitterness, lactic accents, touches of narazuke (small fermented melons), peppery and spicy notes and dried fruits (grapes...).
According to the purists, this shōchū must be consumed at room temperature or on ice. It will be perfect for whisky lovers!
NISROK5
Data sheet
- Origin
- Kumamoto, Japan
- Capacity
- 720 ml
- Packaging
- Glass bottle
paper case - Ingredients
- rice, malted rice
- Storage
- protected from light and heat
- Volume of pure alcohol
- 38%
- Category
- Honkaku (honkaku, also called authentic shochu, is distilled only once and offers very rich aromas and taste notes)
- Ferments
- white koji
- Distillation
- atmospheric, normal pressure (rich aroma)
- Maturation
- in oak barrels
- Type
- Koshu (long maturation)
- Recommandation
- EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
- Excise category
- S200
ROKUCHOSHI SHUZOThe name, "Kuma Shochu", is a leading international trademark recognized by the World Trade Organization (WTO) as having a geographical indication of place of origin.
Rokuchoshi Shuzo boasts over a century of history (Taisho era, early 1900s).
It is well known for its high quality aged shochu.
In making its rice shochu, it uses products from its rich soil, namely rice grown in the vicinity and groundwater from Kumagawa River.
Rokuchoshi Shuzo was the first distillery to install a Genatsu still, and maintains the same traditional method of making shochu, based on normal pressure distillation and long maturation.
Mr. Ikebe, distillery President, during a trip to the Scottish Highlands, was able to verify that climate in this region (temperature and hygrometry) was similar to that of the region where his distillery is located. After visiting many whisky makers in the Highlands, he understood that he could age his shochu in the same way.
Therefore, he equipped the top floor of his distillery with a special temperature and humidity-controlled room, adding air-conditioning for the hot summer months, to protect the precious casks from mold and rapid deterioration.
Rokuchoshi Shuzo uses only new wooden barrels.
Shochu made by the normal pressure method, or atmospheric pressure, evolves in maturation. It seems that time, long maturation, causes very complex chemical reactions.
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Koshu Koddai-Ikko 11 years old rice Shōchū
€70.00
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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