Shochu Nishi Tenshino Yuwaku Imo ( 70cl 40%) - crb

Shochu supposedly originated around 1500 in Kagoshima. Carved wooden boards dating from that period, part of the roof framing of a temple, bear the earliest available evidence of the presence of the spirit. On them is described a drink made from fermented rice that the temple priest used to offer to the two carpenters engaged in the construction of the building. It was they, in repayment to the kind priest, who left behind this incredible testimony. 

In Japan, the term shochu defines a range of distilled spirits whose raw materials can be quite different: rice, sweet potatoes, cane sugar or chestnuts, depending on the region from which the product comes. Etymologically, shochu means "burnt wine," conceptually approaching brandies of European origin. 

The original raw material used for distillation was rice, presumably the remnant of the sake pressing, a kind of pomace distilled in discontinuous, direct-fire stills. 

Among the hills of Kagoshima, Nishi Distillery has been producing shochu through production processes that fully respect tradition for more than a century and a half. Among the various ingredients used, the one most commonly employed is sweet potato, which is grown locally so that the entire supply chain can be controlled and the highest quality guaranteed.

ORIGINJapan

ABV %40.00

VOL. ML700

EVO