Distiller Notes
This 100% barley shochu was made by hand using white koji before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 11 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink that shines on the rocks or diluted with hot water.
Vegetal with notes of green bell pepper, sweet cream, and white miso.
Professional Ratings
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Wine Enthusiast
At Furusawa Distillery, some of the bottlings are named for three generations of women involved in the distillery; this one is named for master brewer-distiller and distillery president Masako Furusawa. Made from barley and aged in ceramic vessels, this shochu offers mild vanilla and toasted almond, drifting lightly into coconut and pineapple on the mouthwatering, drying finish.
Due to a secondary process known as distillation, spirits have a much higher level of alcohol than fermented drinks like wine or beer. Distilling removes water and other impurities, leaving only alcohol and the essence, or spirit, behind.
HNYAKOHSHNVC_0 Item# 975952