Shochu OAK ROAD SAKURA

Name: Shochu OAK ROAD SAKURA
Brand: TAKATA SHUZO
SKU: NISTKT5
Price: 71.50 EUR
Availability: InStock

Ref : NISTKT5

€71.50

Tax Included

€104.38 / L

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 matured in casks.

Takada brewery owns five types of oak casks. White oak casks, Limousin oak casks, cognac casks, sherry casks and scotch casks. It's rare for a Kuma shochu brewery to have such a wide selection of oak casks.

Oak Road shochu uses five different types of oak casks, used for famous spirits such as Hennessy and Remy Martin, and expert craftsmen blend small quantities of original amber-colored brandy as it matures.

White oak casks

Oak casks are ideal for long-term storage, as oak gives the liqueur good flavor.

Limousin oak casks

These casks are made from Limousin oak, native to Limousin region of France.

Cognac casks

These are casks in which brandy has matured, leaving a rich aroma.

Sherry casks

These are casks in which sherry, characterized by its dark red color and sweetness, is matured and stored.

Scotch casks

Scotch whisky matured for over three years in wooden casks is stored in these casks.

This 3-year-aged shochu is fermented in jars and then aged in 5 types of oak casks. It is characterized by fruity, spicy and cherry wood notes.

Data sheet

Origin: Kumamoto, Japan
Capacity: 720 ml net
Weight: 685 g net
Packaging: Glass bottle
Ingredients: Kumamoto hinohikari rice, malted rice (Yamadanishiki from Fukuoka) Ferments used: white koji, kobo 9go
Storage: at room temperature (below 28°C)
Volume of pure alcohol: 37%
Appearance: golden
Service: whisky glass or shochu cup
Category: Honkaku (honkaku, also known as authentic shochu, is distilled only once and offers very rich aromas and flavor notes)
Our tip: neat on ice or cut with spring water
Ferments: white koji, kobo 9go
Distillation: vacuum distillation for light, subtle flavors
Maturation: clay jar, then oak and sakura casks
Type: koshu, aged for 3 years
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 SHUZO

Madame 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".