Shochu Nishi Kiccho Houzan Imo ( 72cl 25%) - crb

Shochu originated around 1500 in Kagoshima. Carved wooden boards, which were part of the roof framing of a temple, are in fact evidence of the first presence of the distillate. These boards describe a rice distillate that the temple priest used to offer to the two carpenters at work in the construction of the building, who in turn repaid the benefactor with this incredible testimony. In Japan, the term shochu defines a range of spirits whose raw materials can be quite different: rice, sweet potatoes, cane sugar or chestnuts depending on the region of origin. The etymology is supposed to be based on the European concept of brandy, meaning "burnt wine." The original raw material used for distillation was rice, presumably the remnant of the sake pressing, a kind of pomace distilled in discontinuous stills over direct fire.

Among the hills of Kagoshima, the Nishi distillery has been producing shochu for more than a century and a half using production processes based on tradition and craftsmanship. Of the various ingredients used, the one most commonly used is locally grown sweet potato in a way that controls the supply chain and ensures the highest quality. Version of Schochu produced using black Koji. This particular type of Koji gives this distillate robust and powerful hints reminiscent of traditional Japanese distillation methods. Rich, intense and with characteristic smoky sensations.

ORIGINJapan

ABV %25.00

VOL. ML720

EVO