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Kokubu Shuzo
6 products
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6 products
6 products
Region: Japan
Distillery: Kokubu Shuzo
Age: NAS
ABV: 26%
Size: 720 ml
Region: Kagoshima, Japan
Distillery: Kokubu Shuzo
Distillery Method: Atmospheric
Koji: Sweet Potato Koji
Age: NAS
ABV: 26%
Size: 720 ml / 1800 ml
This incredibly unique and fruity Shochu, very appropriately named after their Toji/Master Distiller – Mr. Nobuhisa Yasuda was first released in 2013. Using unique methods to make a 100% Imo Shochu using Sweet Potato ("Imo") as the main ingredient and Imo Koji - from Tsurunashigenji Imo, creates a more aromatic and fruity Shochu compared to the usual rice ("Kome") koji.
Sweet and rich aroma of fruits on the nose (some obvious lychee, hints of peach and perhaps some strawberries). Delicate, fruity, smooth and balanced while retaining the flavours of sweet potato on the palate with a warming finish, some dark chocolate bitterness and a very pleasant after taste. Chill the bottle and serve straight up or on the rocks. Pairs perfectly with a variety of food.
Please click Here to learn more.
Region: Kagoshima, Japan
Distillery: Kokubu Shuzo
Age: NAS
ABV: 26%
Size: 720 ml / 1800 ml
Satsuma "Masari" Imo (Sweet Potato) and Shiro Kome Koji (White Rice Yumetoiro from Kirishima) are fermented with "Kagoshima fragrance Yeast #1" to produce intense flavour compounds oils, esters and aroma. This mash is then vacuum distilled (in contrast to the usual atmospheric distillation) to preserve some of these clean and unique flavors. Isoamyl acetate is a component that leads to an aroma of banana and melon, and " Cool Mint Green " is characterized by showing a considerably higher value of this component than the normal Imo Shochu. Distillation method: Vacuum distillation
A very tropical drink with fruity notes of banana and dairy cream/yogurt, red berries which should be enjoyed with sparkling water.
Region: Kagoshima, Japan
Distillery: Kokubu Shuzo
Distillation Method: Vacuum
Koji: Rice White Koji
Age: NAS
ABV: 27%
Size: 720 ml / 1800 ml
This is the 3rd release in the "BIRD" series from Kokubu Shuzo after the Flamingo Orange and Cool Mint Green from the same distillery. The primary fermentation is made with Shiro Koji (Minamihikari rice from Kirishima) and "Kagoshima fragrance yeast No. 1", and the secondary fermentation is made with IMO or sweet potato (Satsumamasari from Kagoshima Prefecture) and Shiro Kome Koji (White Rice Koji). Delivers a very rich banana, cream and melon-like aroma. Distillation method: Vacuum distillation
Region: Japan
Dimension: 8cm (Caliber) x 8.5cm (Height) | Capacity: 225ml
Region: Japan
Distillery: Kokubu Shuzo
Distillation Method: Vacuum
Koji: Sweet Potato Koji
Age: NAS
ABV: 26%
Size: 720 ml
