Amami Kokuto Shochu, a shochu style protected by a Geographic Indication for the region of Amami Island and its traditional shochu making practices, utilizes a higher ratio of koji to main ingredient (black sugar) than what is commonly practiced for other shochu styles such as imo (sweet potato), mugi (barley), and kome (rice). The influence of this robust first fermentation imparts a richness, umami, and (in the case of Kana) a long palate ride to accompany the ever-present and unmistakeable minerality, grassiness, and tropical fruit notes of the kokuto.
Add oak barrel aging into the mix and you have a recipe for a really good time. Maturation in oak gives structure and florality to the fascinating palate-ride we find in Selena Nishihira's shochus.
Nishihira Shuzo's Master Distiller, Selena Nishihira, is a professional musician who regularly preforms during the distilling off-season; she returned to her family distillery on the sole condition she could continue pursuing her musical career. Nishihira Shuzo has a venue on-site!
- Distilled on Amami Island, Japan by Nishihira Shuzo
- Distilled from kokuto (black sugar) and kome koji (rice koji)
- ABV 30% / Koji: White (rice) / Distillation: Atmospheric
- Yeast: Kagoshima #2
- Barrels: Oak casks
- Age: Minimum 1 year
- 25.3 fl oz (750ml)