Kokuto Shochu

6 products

The HACHI Shochu, Brown Sugar (Kokuto), Virgin Oak Matured

29000

HK$290.00

The HACHI Shochu, Brown Sugar (Kokuto), Virgin Oak Matured

29000

HK$290.00

Region: Kagoshima, Japan

Distillery: Yayoi Shochu Brewery Co.

Distillation Method: Atmospheric

Koji: Rice White Koji

Age: 3-5 Years

Cask: Refill / Recharred Virgin American White Oak

ABV: 30%

Size: 720 ml

THE HACHI SHOCHU, Brown Sugar (Kokuto), Cask Matured is a collaboration with Yayoi Shochu Brewery LPC, a family owned craft distillery on Amami Oshima Islands of Kagoshima and Hacchan who, somewhere along the way was also exposed to Whisky and the benefits of Cask Maturation. Made from brown sugar sourced from various producers in Okinawa and Thai Mai (Thai Rice) White Koji and single distilled under normal atmospheric pressure (making it a Honkaku Shochu) to retain the flavors of the underlying ingredient, this Batch 1 is a blend of 3-5 years Kokuto Shocho aged in refill/recharred virgin American White Oak Casks to add layers of complexity and flavour to the original spirit.

Color: Light Straw, White Wine Nose: Intricate nose of sugarcane like sweetness, fresh fruits like green apples, pear and mint balanced with subtle salted caramel and some oak spices. Palate: Initial sweetness gently gives way to some savoury, umami like notes with a finish of pepper, spices and a hint of dark chocolate.

Recommended way to Drink: Straight Up, On the Rocks or as a Highball (3 parts of sparkling water to 1 part The Hachi Shochu).

40731090649227

Mankoi Brown Sugar (Kokuto) Japanese Shochu

18500

HK$185.00

Mankoi Brown Sugar (Kokuto) Japanese Shochu

18500

HK$185.00

Region: Kagoshima,Japan

Distillery: Yayoi Shochu Brewery Co.

Age: 3 Years

ABV: 30%

Cask: Virgin Oak Cask

Size: 900ml

Yayoi Shochu Brewery, founded in 1922, is the oldest brewery in Amami　Oshima. "Mankoi" refers to the act of beckoning and has the meaning of "inviting," "welcome," and "thousands of customers." While aging in an oak barrel, it removes miscellaneous flavors such as the astringency of wood, and has a strong "umami" in the rising aroma and sweetness of the mouth. It is very enjoyable with ice or water.

34039228629131

Yayoi Brown Sugar (Kokuto) Japanese Shochu

17000

HK$170.00

Yayoi Brown Sugar (Kokuto) Japanese Shochu

17000

HK$170.00

Region: Kagoshima, Japan

Distillery: Yayoi Shochu Brewery Co.

Distillation Method: Atmospheric

Koji: Rice White Koji

ABV: 30%

Size: 720ml

Yayoi Shochu Brewery, founded in 1922, is the oldest brewery in Amami Oshima. The representative label of Yayoi series. It deliver a host of flavours on your palate starting with a gentle sweetness and umami notes through the mid palate. You can casually enjoy it with any kind of meal.

39567256617099

Rento Amami Brown Sugar (Kokuto) Shochu

19000

HK$190.00

Rento Amami Brown Sugar (Kokuto) Shochu

19000

HK$190.00

Region: Kagoshima, Japan

Distillery: Amami Oshima Kaiun Shuzo

Distillation Method: Vaccum

Koji: White Rice Koji

Age: NAS

ABV: 25%

Size: 720 ml

This brown sugar shochu is made with rice white koji and vaccum distillation, 'Rento' is named after the Italian musical term, meaning slowly or gently. This brown sugar shochu is matured using a method called onkyo jukusei (acoustic aging), in which certain acoustic vibrations are transmitted to the storage tank to promote aging. Acoustic aging is a method of having shochu age slowly in a cradle with music. Lento is aged for about three months, exposed to classical music by great composers such as Mozart, Beethoven and Vivaldi, which is converted into vibrations by the tank-mounted transducer. This Shochu has a mellow & gentle aroma yet rich flavors.

40158864769163

Sato no Akebono Brown Sugar (Kokuto) Shochu

12000

HK$120.00

Sato no Akebono Brown Sugar (Kokuto) Shochu

12000

HK$120.00

Region: Kagoshima, Japan

Distillery: Machida Shuzo

Distillation Method: Vacuum

Koji: Unknown

Age: 3 Years in Stainless Steel Tanks

ABV: 25%

Size: 720 ml

In 1991, Sato no Akebono was released as an innovative shochu, made by a special method, known as vacuum distillation. Vacuum distillation is a technique that heats the moromi (fermentation mash) in a pot still under low pressure. With low pressure, the boiling point is lowered. The moromi starts boiling at around 45C (113F), resulting in lighter aromatic compounds in the alcohol being distilled earlier to deliver a light and smoother texture and retaining the flavor of its ingredient. Sato no Akebono has been aged for 3 years in stainless steel tanks.

40159544639627

The Hachi Japanese Shochu (6 x 30 ml) Tasting Gift Set

39000

HK$390.00

The Hachi Japanese Shochu (6 x 30 ml) Tasting Gift Set

39000

HK$390.00

Region: Japan/World

Distillery: Various Japan

Age: Various

ABV: Various

Size: 30 ml x 6

This is a Cask Maturation Style of Honkaku Shochu, which may not fit into a formal category, but carry a proud flag of Shochu rather than dress ourselves as whisky.

This tasting pack includes the following bottlings:

Hachi Shochu Sweet Potato (IMO), Mizunara Cask Matured Batch 5, Limited Edition

The HACHI Shochu, Sweet Potato (Imo), Brandy Cask

The HACHI Shochu, Barley (Mugi), White Oak Matured

The HACHI Shochu, Brown Sugar (Kokuto), Virgin Oak Matured

The HACHI Shochu, Rice (KOME KASU), Cask Matured Batch2

The HACHI Shochu, Umeshu (Nanko Ume), Sweet Potato (Imo)

Please note that these sample shared bottles have been prepared by the Mizunara Team. Please see the additional images for the Gift Box.

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