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Isami authentic potato shochu
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We continue to use black koji, as we did back when white koji was the mainstream.As a result, it has the rich flavor typical of black koji, but it is not too strong and is very well-balanced, which has earned it a large number of enthusiastic fans.The sweet potato used is the common Golden Senkan variety from Kagoshima Prefecture.The secret to Isamu's popularity is its retro label and standard construction, which gives off the simple taste of traditional sweet potato shochu.
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Isami authentic potato shochu
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We continue to use black koji, as we did back when white koji was the mainstream.As a result, it has the rich flavor typical of black koji, but it is not too strong and is very well-balanced, which has earned it a large number of enthusiastic fans.The sweet potato used is the common Golden Senkan variety from Kagoshima Prefecture.The secret to Isamu's popularity is its retro label and standard construction, which gives off the simple taste of traditional sweet potato shochu.
Black Kirishima
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The raw material for the authentic shochu "Kirishima" is the sweet potato "Kogane Senkan" grown in the vast potato fields of southern Kyushu.The water used for brewing and diluting is Kirishima Rekka Water, which springs from a giant water tank 150 meters underground in the Miyakonojo Basin in southern Kyushu.It contains a moderate amount of minerals and carbon dioxide, is almost free of iron, which is the enemy of shochu production, and provides ideal conditions for the fermentation of yeast.
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Black Kirishima
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The raw material for the authentic shochu "Kirishima" is the sweet potato "Kogane Senkan" grown in the vast potato fields of southern Kyushu.The water used for brewing and diluting is Kirishima Rekka Water, which springs from a giant water tank 150 meters underground in the Miyakonojo Basin in southern Kyushu.It contains a moderate amount of minerals and carbon dioxide, is almost free of iron, which is the enemy of shochu production, and provides ideal conditions for the fermentation of yeast.
Moment
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The aroma of potato shochu comes from the aromatic terpene compounds derived from potatoes and the fatty acids of rice koji.Ikkosha uses potato koji instead of rice koji to bring out the potato's terpene aroma more strongly.The secret to the sweet, fragrant aroma of the potato lies in this manufacturing method.
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Moment
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The aroma of potato shochu comes from the aromatic terpene compounds derived from potatoes and the fatty acids of rice koji.Ikkosha uses potato koji instead of rice koji to bring out the potato's terpene aroma more strongly.The secret to the sweet, fragrant aroma of the potato lies in this manufacturing method.
A grain of wheat
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The initial aroma is light and sharp, with a fragrant barley base and a rich, rounded flavor and umami that rivals that of sweet potato, with a soft aftertaste that makes this an excellent product.With its elegant, light aroma and rich flavor that is satisfying to drink, this bottle fully embodies the appeal of barley shochu.
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A grain of wheat
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The initial aroma is light and sharp, with a fragrant barley base and a rich, rounded flavor and umami that rivals that of sweet potato, with a soft aftertaste that makes this an excellent product.With its elegant, light aroma and rich flavor that is satisfying to drink, this bottle fully embodies the appeal of barley shochu.
Yaemaru
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"Authentic Barley Shochu Yaemaru" uses an original yeast that was carefully selected and developed specifically for "Yaemaru".Furthermore, it is made using 100% raw liquor brewed and distilled at a brewery in Kagoshima Prefecture.This is a barley shochu that is easy on the palate, with a rich barley flavor and a clean, crisp aftertaste.
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Yaemaru
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"Authentic Barley Shochu Yaemaru" uses an original yeast that was carefully selected and developed specifically for "Yaemaru".Furthermore, it is made using 100% raw liquor brewed and distilled at a brewery in Kagoshima Prefecture.This is a barley shochu that is easy on the palate, with a rich barley flavor and a clean, crisp aftertaste.
Mountains
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If you pour Yamazaki into a tasting glass that allows the aroma to come out well and taste it with all your senses, you will be surprised at how many different aromas and flavors are contained within even the drinks you are used to drinking.We will introduce a tasting method that is also used by Suntory's blenders.Please give it a try.
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Mountains
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If you pour Yamazaki into a tasting glass that allows the aroma to come out well and taste it with all your senses, you will be surprised at how many different aromas and flavors are contained within even the drinks you are used to drinking.We will introduce a tasting method that is also used by Suntory's blenders.Please give it a try.
Hakushu
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Released in 1994.A single malt whiskey made from carefully selected malt liquor aged over 12 years at Mori no Distillery's Hakushu distillery.Sweet and soft smoky with the scent of fresh greenery and refreshing fruit aromas.It is fruity and rich, with a crisp aftertaste.
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Hakushu
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Released in 1994.A single malt whiskey made from carefully selected malt liquor aged over 12 years at Mori no Distillery's Hakushu distillery.Sweet and soft smoky with the scent of fresh greenery and refreshing fruit aromas.It is fruity and rich, with a crisp aftertaste.
Chita
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This is a carefully crafted masterpiece created using the diverse raw liquor production techniques and artisanal skills that have been cultivated throughout Suntory's whiskey-making history.This whiskey is made from grain liquor that evokes the image of a "light breeze," and is characterized by its subtle sweetness and smooth flavor.
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Chita
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This is a carefully crafted masterpiece created using the diverse raw liquor production techniques and artisanal skills that have been cultivated throughout Suntory's whiskey-making history.This whiskey is made from grain liquor that evokes the image of a "light breeze," and is characterized by its subtle sweetness and smooth flavor.
