Amami Island Brown Sugar Shochu Collection 18-year Vintage (500 Set Ltd. Edition)

Seller: Takumi Sosei
Producer: Yayoi
ID: 139
Brown sugar shochu developed and aged exclusively in the Amami Islands. This collection is a one-of-a-kind shochu experience!
¥ 16,500
Shipping
1
Add to Cart
For every order you place,
byFood will donate 10 meals
Description
Region
Producer
Description
Brewed only in the Amami Islands using the proprietary techniques and ingredients unique the region, this three-bottle tasting set allows you to experience brown-sugar shochu blends in an all new way. Each aged over ten years and sourced from individual breweries, you can enjoy and compare a variety of vintages in this limited edition collection. (2003 Erabu / Oki brewery) 41% alcohol by volume. Pleasantly mild smokiness and gentle sweetness characterize this brown-sugar shochu. (2009 Yayoi / Yayoi shochu brewery) 35.8% alcohol by volume. A long aging period further secures the umami taste typical of shochu. Sharp flavors, fruitiness, and a hint of the ocean further characterize this vintage. (2010 Kana / Nishihira brewery) 40.2% alcohol by volume. Easy on the throat and pleasant to drink, this carefully researched blend features smokiness with a sweet scent and the bitterness of black tea with spicy notes.
Dietary Restrictions
  • Gluten-free
  • Vegan
  • Vegetarian
  • Pescetarian
Technical Details
  • Product weight: 2181 gr
  • Product height: 8 cm
  • Product width: 23 cm
  • Product length: 23 cm
DISCLAIMER: Please be aware the common allergens and dietary restrictions listed here are directly translated from the product’s packaging and information from the seller. We cannot guarantee the presence or lack of certain allergens/animal products in the products. Please use caution for any personal health concerns when consuming these products at your own risk.
Region
Amami Island Brown Sugar Shochu Collection 18-year Vintage (500 Set Ltd. Edition) is produced in Kagoshima prefecture.
Producer
Yayoi
Kagoshima Prefecture
The main ingredients of our shochu are brown sugar and rice (koji). We use Thai rice because the water absorption rate of Japanese rice is unstable and its softness becomes erratic when it is steamed. Thai rice, on the other hand, is more suitable for malting and tastes much better than Japanese one. By automatic malting system, the rice is washed, soaked, drained, steamed, and cooled. After cooling the steamed rice, koji microbes scattered on the rice and kept at the appropriate temperature for 40 hours for aging. At this time, yeasts of koji produce a large amount of citric acid, which serves as a natural preservative. After melting brown sugar by high-temperature steam, cool it and prepare for the next step.