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100% of the rice used is grown near the distillery, for 90% of variety "HINOHIKARI".
The first aromas evoke citrus fruits, then old plum, caramel, vanilla, tropical fruits, coconut, hay, oak barrel.
The palate is rich, full of fruit sweetness, with accents of ripe grape, honey, black sugar, old bourbon, maple, cocoa, mocha.
Certainly a great vintage, this shochu will be consumed at temperature or on ice.
The pastry cooks will appreciate it for the tasting of a baba or a chocolate dessert.
NISROK6
Data sheet
- Origin
- Kumamoto, Japan
- Capacity
- 720 ml
- Packaging
- Glass bottle
paper case - Ingredients
- Hinohikari rice from Kuma (Kumamoto), malted rice
- Storage
- protected from light and heat
- Volume of pure alcohol
- 40%
- 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
- IG
- Kuma Shochu
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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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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