Shochu, a Japanese distilled spirit of intricate allure and ancient origins, embodies the rich tapestry of its terroir, raw materials, and artisanal expertise handed down through generations. In modern Japan, shochu has surpassed sake in popularity, likely due to its versatility — ranging from refined sipping to creative mixology — while offering an impressive variety of flavors and aromas derived from over 50 possible base ingredients, including rice, barley, sweet potatoes, and buckwheat.
The Bold and Complex Aromatic Profile of Tokugin Rokuchoshi
Among the most captivating expressions in this category is Tokugin Rokuchoshi, an 11-year-aged rice shochu crafted by the Rokuchoshi distillery in the Kuma Basin of Kumamoto Prefecture. Meticulously aged and bottled at 35% ABV, this shochu stands out for its harmonious and velvety character, marked by notes of ripe peach and tropical nuances. Produced using atmospheric distillation and the renowned Kumamoto Kf-7 yeast, Tokugin Rokuchoshi delivers a complex aromatic profile and a texture that inspires creativity.
Heritage and Excellence in Every Sip
The Rokuchoshi Distillery, steeped in heritage and fine craftsmanship, weaves its legacy into every bottle. Combining ancestral techniques with cutting-edge advancements in maturation, it guarantees a shochu that is not only rich in character but also unparalleled in quality. The carefully climate-controlled maturation environment mirrors the conditions of the Scottish Highlands, allowing the spirit to develop with balance and grace, revealing its full potential.
Tokugin Rokuchoshi in Mixology
Rich and versatile, Tokugin Rokuchoshi shines not only as a sipping delight but also as a sophisticated addition to cocktails. Its delicate notes and layered depth pair beautifully with exotic ingredients, soda, or natural spring water. A touch of fresh fruit can further accentuate its purity and softness. For mixologists and enthusiasts alike, this shochu invites an exploration of new sensory frontiers, serving as both a refined sipping spirit and an instrument to reinterpret the art of mixology with a distinctly Japanese elegance.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Photo by Julie Couder, location Gesto Milano – in partnership with BereGiapponese
