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Overview:
Kasutori Shochu Mikuma is a distinctive example of honkaku shochu, meticulously crafted by Kuncho Shuzo in Oita Prefecture. This shochu is produced using the traditional kasu-tori method, which involves distilling sake lees (kasu), the byproduct left after pressing sake. This method not only showcases the ingenuity of utilizing sake production byproducts but also imparts a unique character to the spirit.
ABV: 25%
Origin: Oita Prefecture, Japan
Production Methodology:
Base Ingredient: Sake lees (kasu), a byproduct of sake production.
Distillation: Single distillation process, preserving the rich flavors inherent in the sake lees.
Koji Type: Utilizes barley koji (Aspergillus kawachii) to facilitate fermentation.
Water Source: Natural spring water sourced from the region, contributing to the purity and quality of the final product.
Aging: Rested in enamel-lined tanks to mellow and harmonise the flavours before bottling.
Flavor Profile:
Kasutori Shochu Mikuma presents a robust and savoury profile, characterised by:
Aroma: Rich, umami-forward nose with hints of fermented grains.
Taste: Full-bodied with earthy undertones, complemented by a subtle sweetness.
Finish: Lingering, smooth finish with a touch of nuttiness.
The production of kasu-tori shochu dates back to the Edo period, originating in northern Kyushu. Historically, sake breweries would distill leftover sake lees to create this spirit, showcasing a sustainable approach to utilising all byproducts of sake production. Today, it remains a testament to traditional Japanese distilling techniques and the ingenuity of utilising every part of the sake-making process.
Overview:
Kasutori Shochu Mikuma is a distinctive example of honkaku shochu, meticulously crafted by Kuncho Shuzo in Oita Prefecture. This shochu is produced using the traditional kasu-tori method, which involves distilling sake lees (kasu), the byproduct left after pressing sake. This method not only showcases the ingenuity of utilizing sake production byproducts but also imparts a unique character to the spirit.
ABV: 25%
Origin: Oita Prefecture, Japan
Production Methodology:
Base Ingredient: Sake lees (kasu), a byproduct of sake production.
Distillation: Single distillation process, preserving the rich flavors inherent in the sake lees.
Koji Type: Utilizes barley koji (Aspergillus kawachii) to facilitate fermentation.
Water Source: Natural spring water sourced from the region, contributing to the purity and quality of the final product.
Aging: Rested in enamel-lined tanks to mellow and harmonise the flavours before bottling.
Flavor Profile:
Kasutori Shochu Mikuma presents a robust and savoury profile, characterised by:
Aroma: Rich, umami-forward nose with hints of fermented grains.
Taste: Full-bodied with earthy undertones, complemented by a subtle sweetness.
Finish: Lingering, smooth finish with a touch of nuttiness.
The production of kasu-tori shochu dates back to the Edo period, originating in northern Kyushu. Historically, sake breweries would distill leftover sake lees to create this spirit, showcasing a sustainable approach to utilising all byproducts of sake production. Today, it remains a testament to traditional Japanese distilling techniques and the ingenuity of utilising every part of the sake-making process.