Shochu YAMAHOTARU
Ref : NISTKT4
€34.50
Tax Included
Takata distillery favors quality over quantity, producing shochu in the most natural way possible, looking both to the distillery's 100+ year history and to the 100 years to come.
Using local rice grown in Hitoyoshi Kuma region by the distillery itself as its main ingredient, Takata is committed to making Kuma Shochu using local resources and age-old methods.
This shochu is named "Yamahotaru", fireflies of the mountains, after Asagiri town (Kuma county), where many fireflies fly in early summer, and is very popular.
Asagiri town, home to the Takada Shuzo brewery, boasts fine rice and crystal-clear water. Aim 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. This shochu is characterized by fruity, sweet notes and a mellow aroma.
How to enjoy your shochu :
- Pure: savor flavor slowly with a small amount of shochu in your mouth.
- On the rocks: place ice cubes in a glass and slowly pour shochu over them to take full advantage of flavors. You can also add a slice of lemon.
- Mizu-wari, i.e. cut with water and ice cubes: Put water (preferably fresh water) in a glass and pour in shochu. Feel free to use whatever ratio of shochu to water you prefer.
- Oyu-wari, i.e. cut with hot water: prefer water at 40°C-45°C; It's essential to pour shochu into the cup first, then cover it with hot water to enjoy all fragrances.
Our opinion:
- Enjoy with ice cubes or sparkling water. - Cut with spring water (3/5 shochu, 2/5 water)
NISTKT4
Data sheet
- Origin
- Kumamoto, Japan
- Capacity
- 720 ml net
- Weight
- 684 g net
- Packaging
- Glass bottle
- Ingredients
- Kumamoto hinohikari rice, malted rice (Yamadanishiki from Fukuoka), sake lees
- Storage
- at room temperature (below 28°C)
- Volume of pure alcohol
- 25%
- Appearance
- crystalline
- Service
- whisky glass or shochu cup
- Category
- Honkaku (honkaku, also known as authentic shochu, is distilled only once and offers very rich aromas and taste notes)
- Our tip
- neat on ice or cut with spring water
- Ferments
- white koji, Nadeshiko yeast (superb carnation Dianthus Superbus)
- Distillation
- vacuum distillation for light, subtle flavors
- Maturation
- enamel tank
- Type
- short maturation (6 months)
- 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
- Product
- Shōchū
TAKATA SHUZOMadame TAKATA:
"We've been making shochu for over 100 years and have never stopped challenging ourselves, while preserving traditions and meticulous techniques of Kuma Shochu's distillation methods.
Making it as natural as possible. This is the basis of our shochu production. For rice we use as raw material, we mainly use hinohikari produced in our local Hitoyoshi Kuma district, but we also use low-pesticide rice from plantations using ducks and Yamada-Nishiki rice that we grow ourselves.
In addition to high-quality groundwater, we also use crystal-clear water that gushes from rocks almost 1,000 metres above sea level.
All our shochu are made by hand, in traditional koji rooms, stone warehouses and clay vats that have been used for storage since company was founded. We are able to maintain limited production in which we specialize.
Clay vats are made from the region's stable soil and surrounding nature, as well as wind that blows from the mountains into the warehouse. This has enabled us to cultivate a distinctive shochu that can only be produced here.
In addition, we have preserved traditions and taken on new challenges, such as use of floral yeasts, and have been able to produce a distinctive shochu".
Reviews about this product
-
Laurent D.
Published Aug 16, 2024 at 05:47 pm (Order date: Aug 02, 2024)Quality is the name of the game. The Takata distillery has chosen quality over quantity, and their products illustrate this. (Translated review)
Related Products
Takata distillery favors quality over quantity, producing shochu in the most natural way possible, looking both to the distillery's 100+ year history and to the 100 years to come.
Using local rice grown in Hitoyoshi Kuma region by the distillery itself as its main ingredient, Takata is committed to making Kuma Shochu using local resources and age-old methods.
This shochu is named "Yamahotaru", fireflies of the mountains, after Asagiri town (Kuma county), where many fireflies fly in early summer, and is very popular.
Shochu YAMAHOTARU
€34.50
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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