Shochu Gumi December 2019 Pick!
Yoko and Kayoko tasted this for the first time at Ototo, a sake bar in LA. Despite its low ABV, it packs so much flavor! Get notes of milk chocolate, with a licorice-like ending. The buttery mouthfeel is velvety with a bit of hot water. On a hot, summer day, you’ll want to enjoy this on the rocks on the deck! I drank many glasses of this with a bucket of KFC (Korean Fried Chicken).
What makes this shochu special is how they make this using sake techniques: with the popular Ginjo Yeast #9, and with barley that is milled to 35%. Tenpai was founded in 1898 in Fukuoka, and was the first distillery to make shochu with 100% barley – that means they inoculate the koji on barley as well! Tenpai Mugi is distilled shochu, and aged for at least one year.
- Distilled from 100% mugi (barley)
- Distilled in Fukuoka, Japan by Tenpai Co.
- Koji type: White
- 25.3 fl oz (750ml)
- 20% ALC/VOL