Shochu Gumi March 2020 Pick!
A shochu must be made in the following ways for it to be a designated Kuma shochu:
1.) Made with only rice;
2.) Moromi mash must be made with well-water from the Kuma region in Kumamoto prefecture;
3.) Must be distilled in the Kuma region
Yoko and I visited this distillery in Kumamoto in 2017. It’s an area in northern Kyushu that is well-known for rice production and was quite a charming village, full of lush forests with the Kuma river running through it. Hyaku shochu was made in partnership with a well-known chef in Tokyo – made to pair perfectly with sushi. To create such a shochu, Takahashi used a local rice and combined three ginjo yeasts, creating a shochu that emulates the aroma and body of sake. You’ll get a floral, bubblegum nose (hello ginjo yeast!), with lactic notes that end with a hint of cedar and savoriness. I put together a little temaki (hand roll) festa at my place and it certainly paired well with toro, hamachi, and my favorite – California Roll. Even natto! Definitely drink this on the rocks and let it open up.
- Kome (rice) shochu
- Kuma Shochu
- 3 Types of Ginjo Kobo (sake yeast)
- Koji: yellow
- Distilled in Kumamoto, Japan by Takahashi Shuzo
- 25.3 fl oz (750ml)
- 23% ALC/VOL (46 proof)