Distiller Notes
Wine Enthusiast Top 100 Sprits of 2022
Kokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot still before being matured at least 1 year in oak casks in the distillery warehouse.
Notes of toffee, buttercream frosting, toasted coconut, and pineapple.
Professional Ratings
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Wine Enthusiast
Complex and multi-lay- ered, this shochu has a faint pale straw tinge and mild, mellow almond aromas. Toasted coconut and butterscotch richness leads into a lively, tingly fin- ish with lemon pepper, tarragon and pine. Sip or mix. Distilled from kokuto (black sugar) and rice, and aged in oak casks at least one year.
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.
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