CA - Spirits Portfolio

FURUSAWA DISTILLERY, MIYAZAKI PREFECTURE M ahoko Honkaku Shochu Sweet Potato & Rice Distilled Spirits 70PF / 750ML Made by hand using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second before being distilled once in an atmospheric pot still bringing out rich aromas and allowing optimal aging. Aged for over 16 years, spending time in ceramic pots and enamel tanks. The ceramic aging allows for oxidation, which creates a rich, umami-laden drink. Masako Honkaku Shochu Barley 70PF / 750ML This 100% barley shochu was made by hand using white koji before being distilled once in an atmospheric pot still bringing out rich aromas and allowing optimal aging. Aged for more than 11 years, spending time in ceramic pots and enamel tanks. The ceramic aging allows for oxidation, which creates a rich, umami-laden drink that shines on the rocks or diluted with hot water. 93pts Wine Enthusiast Motoko Honkaku Shochu Rice Distilled Spirits 70PF / 750ML This 100% rice shochu was made by hand using white koji before being distilled once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It is aged for more than 9 years, spending some time in ceramic pots and additional time in enamel tanks. The ceramic aging allows for oxidation, which creates a rich, umami-laden drink that shines on the rocks or diluted with hot water. NISHIHIRA DISTILLERY, KAGOSHIMA PREFECTURE Kana Honkaku Shochu Sugar & Rice Distilled Spirits 60PF / 750ML Kokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot-still before being matured at least 1 year in oak casks in the distillery warehouse.

TENSEI DISTILLERY, KAGOSHIMA PREFECTURE Mugi Hokka Honkaku Shochu Barley Distilled Spirits 50PF / 750ML This 100% barley shochu is made using the softest strike water. 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. Selephant Honkaku Shochu Sugar & Rice 60PF / 750ML

Light, clean kokuto sugar shochu fermented in ceramic pots. First fermentation is white koji rice with kokuto sugar added to the main fermentation. Distilled once in a pot still before maturing for a minimum of 1 year in an enamel-lined stainless tank.

JUFUKU DISTILLERY, KUMAMOTO PREFECTURE Mushagaeshi Honkaku Reserve Shochu 50PF / 750ML

In lieu of large rice processing machines, every step of the shochu making process is done 100% by hand at Jufuku. Extremely limited at only 300 bottles, enjoy the slightly toasted notes of vanilla, white flowers, and melon with your own cohort of “tipsy samurai”.

61