ProWine Mumbai
2024

SWEET POTATO SHOCHU
distilled from Sweet potato and Rice-koji.

KOJI TYPE: White-koji

DISTILLATION TYPE:
VACUUM DISTILLATION
(SINGLE DISTILLATION)

After sweet potatoes produced in Southern Kyushu are manually-sorted one by one, the low temperature distillation of the raw materials gives us the product with carefully-selected original gorgeous fragrance and flavor. The shochu product provides you with the one-and-only refreshment and delicious taste.

SWEET POTATO SHOCHU
distilled from Sweet potato and Rice-koji.

KOJI TYPE: Black-koji

DISTILLATION TYPE:
VACUUM DISTILLATION/
ATMOSPHERIC DISTILLATION

Although it has a deep, rich flavor tinged with the retro quality of black koji mold (fermenting agent), its aroma is elegant and sumptuous, and it has a nice refreshing sensation that remains in the throat after drinking.

BARLEY SHOCHU
distilled from Barley and Rice-koji.

KOJI TYPE: White-koji

DISTILLATION TYPE
VACUUM DISTILLATION
(SINGLE DISTILLATION)

Here is a barley shochu with a special taste moderately remained after drinking, with the harmony of the “refined and fragrant flavor” provided by domestic two-rowed barley and the “faint sweetness” extracted from rice used for the rice koji.
You can enjoy it simply with ice, and it goes well with soda making use of its sweetness.
This versatile barley shochu is also recommended for mixing with hot water to grow its mellowness.

BARLEY SHOCHU
distilled from Barley and Barley-koji.

CASK-TYPE: OAK

KOJI TYPE: White-koji

DISTILLATION TYPE:
VACUUM DISTILLATION
(SINGLE DISTILLATION)

Luxurious flavor and aroma With skillful blending and storage techniques nurtured over 30 years, this Shochu creates a mouth-filling aroma and a mellow taste. Filtered at 20 degrees Celsius below zero for an alluring aroma By filtering at 20 degrees Celsius below zero, we are able to reduce the component that makes Shochu taste bitter as well as to allure a sharp aftertaste and an aromatic flavor. The regional revitalization project “JAL JAPAN PROJECT” Miyazaki division Grand Prix winner Supervision by Mr. Motohiro Okoshi (International Sommelier Association accredited International A.S.I Sommelier Diploma) Supreme taste provided at the JAL First Class Lounge, International flight. (Provided at the first class lounge for international flights between June 2016 and August 2016)

BUCKWHEAT SHOCHU
distilled from Buckwheat,
Barley and Rice-koji.

CASK TYPE : OAK

KOJI TYPE: White-koji

DISTILLATION TYPE:
VACUUM DISTILLATION (SINGLE DISTILLATION)

Its taste is mellow and strongly sweet, and its contrast between buckwheat and the oak barrel is fruity and mild like fine white wine.

RICE SHOCHU
distilled from Rice, Rice-koji.

KOJI TYPE: White-koji

DISTILLATION TYPE:
VACUUM DISTILLATION
(SINGLE DISTILLATION)

“Ginjo-aroma” is passing through and gorgeous.
We condensed gorgeous taste by distilling at low temperature Moromi (the unrefined shochu) that matured slowly at low temperature by using carefully selected Japanese-grown rice, yeast, and cool clear water of Saito-city, Miyazaki. Rich “Ginjo-aroma” and fruity taste was made by filtering them at freezing point.