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This 100% barley shochu is made using the softest strike water in Kagoshima Prefecture. The first fermentation is white barley koji with steamed barley and 8% roasted barley added to the mash bill in the main fermentation. All barley used is heirloom 2-row Schooner barley. The raw distillate is aged a minimum of 5 years before dilution and bottling at 25% alcohol. The rich, roasted coffee and dark chocolate notes come through beautifully.
Toji
Mitsuyuki Shima
ABV
25%
Distillery incorporation date
1910
Distance above sea level
1 meter
1st Fermentation
2-row schooner barley, 6 days (stainless tank)
2nd Fermentation
8% roasted Schooner barley, 92% steamed Schooner barley, 10 days (stainless tank)
Yeast
Kagoshima #2
Koji
White (Kawachi L Type)
Distillation
Single pot-distilled (atmospheric pressure)
Still Proof ABV (Genshu)
44%
Distillation Date
Summer 2015
Maturation
Oak casks
Filtration
Non chill-filtered