Amami Island Brown Sugar Shochu Collection 18-year Vintage (500 Set Ltd. Edition)
Seller: Takumi Sosei
Producer: Yayoi Shochu Brewery
Brown sugar shochu developed and aged exclusively in the Amami Islands. This collection is a one-of-a-kind shochu experience!
Add to Cart
Add to Cart
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.
- 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.
Amami Island Brown Sugar Shochu Collection 18-year Vintage (500 Set Ltd. Edition) is produced in Kagoshima prefecture.
Yayoi Shochu Brewery
Yayoi Shochu Brewery uses Thai rice, which has a more stable water absorption rate than Japanese rice and so is more suitable for malting in an automatic system. After cooling the steamed rice, which is first fully washed and prepped, they introduce koji spores and maintain a key aging temperature for 40 hours, allowing the koji to produce a large amount of citric acid. Then, brown sugar melted in high-temperature steam and the fermented rice meet to create the brewery's shochu.