IL - Spirits Portfolio

HONKAKU

KANA JAPAN, NISHIHIRA DISTILLERY, NAZE CITY, AMAMI ISLAND, KAGOSHIMA PREFECTURE Kana Shochu Sugar and Rice 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.

MUGI HOKKA JAPAN, TENSEI DISTILLERY, SHIBUSHI, KAGOSHIMA PREFECTURE Mugi Hokka Honkaku Shochu Barley 50PF / 750ML / 1.8L This 100% barley shochu is made using the softest strike water in Kagoshima Prefecture. First fermentation is white barley koji with steamed heirloom 2-row Schooner barley; 8% roasted barley is added in the main fermentation. Distillate is aged a minimum of 5 years before dilution and bottling. The rich, roasted coffee and dark chocolate notes come through beautifully.

SELEPHANT JAPAN, NISHIHIRA DISTILLERY, NAZE CITY, AMAMI ISLAND, KAGOSHIMA PREFECTURE 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.

Intensely artisanal spirits made by master craftsmen

TSURUSHI Floating Moon “Tsurushi” Honkaku Shochu Sweet

reflect the true spirit of Japan.

Potato & Rice 50PF / 750ML

Sweet potato shochu with white koji rice starter fermentation. Hand-harvested Yachiyoden Estate grown purple sweet potatoes are hung in the rafters of the distillery to allow the sweetness to intensify This uncommon practice extracts a unique aroma and flavors. The potatoes are steamed and added to the main fermentation. Aging is minimal as this shochu is bright and ready to drink.

100% barley Shochu aged a

minimum of 5 years before dilution and bottling with notes of rich, roasted coffee and dark chocolate.

YOKKA KOJI AWAMORI JAPAN, CHUKO DISTILLERY, OKINAWA Yokka 4Day Koji Ryukyu Awamori 86PF / 750ML This rice-based spirit has a very long, four-day (“yokka” means “four” in Japanese) koji inoculation using the indigenous Okinawan strain of black koji. Distilled once in a stainless-steel pot still and bottled at distillation proof, Yokka Koji is full-bodied with notes of pear, caramel, and grain.

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