Nakamura Gyokuro Shiro Sweet Potato Shochu (BTL 720ml)

In a tasting with Shinya-san of all of his shochus, Kayoko loved this best. Made with locally grown, pesticide-free Hinohikari rice for the koji rice, Shinya-san says it gives the shochu a rich, mellow flavor with a wide range of depth. Another point of interest of this bottle is that it is aged using the Shitsugi method (similar to Solera), blending old barrels with new ones to create a consistent, complex flavor profile. Shitsugi is traditionally used for awamori, and this is the first time I’m hearing of it being used for an imo shochu. Enjoy the crisp acidity that is a hallmark of white koji, enhanced when warmed. 

Tasting notes: Earthy minerals, powdered sugar, taffy
Food Pairing: Stuffed “roll cabbage”, Oysters Rockefeller, a holiday meal
Service Style: On the rocks, oyuwari

Since 1888, Nakamura have been hand-making their famed shochu with locally grown sweet potatoes. 

• Distilled in Kagoshima, Japan by Nakamura Shuzo
• Distilled from: Kogane Sengan Sweet potato
• ABV 25% / Koji: White / Distillation: Atmospheric
• Age: Enamel Tanks for 1 year
• 24 oz (720 ml)