DEN-EN Gold Sakura Cask Shochu
DEN-EN Shuzo
Normal price €52,99
Unit price€73,60 per l
incl. VAT plus shipping / delivery time: 2-4 working days
A particularly fine droplet from the house of DEN-EN Shuzo: The DEN-EN Gold Sakura Cask is a barley shochu (mugi shochu) and stored for over three years in Sakura barrels, so in barrels that were made of Japanese cherry blossom wood. As a result, the DEN-EN Gold Sakura Cask has a subtle floral aroma, a slight scent of cherry blossom and an exciting complexity. It is a Genshu Shochu bottled at 40% vol. A great speciality on the Shochu market.
Description
For the Japanese there is hardly a more important season than the cherry blossom, known there as Sakura. The light cherry blossom aroma of the DEN-EN Gold Sakura Cask reminds of this wonderful time. DEN-EN Gold is made from the finest barley and white koji. Aged for over three years in casks made from the wood of the legendary Japanese cherry trees, the flavour is intense, complex and floral at the same time. This is a Genshu Shochu that is bottled at 40% vol. This means that no water is added after distillation.
Producer DEN-EN Shuzo is based in Satsumasendai in Kagoshima Prefecture in Kyūshū, and is considered a pioneer in the field of barrel-aged shochu. In 1956, the very first shochu was placed in a barrel here. The company is constantly creating new innovations in the field of cask storage, including the Sakura Cask.
The DEN-EN Gold Sakura Cask certainly inspires every whiskey drinker, but of course not only these. It can be drunk pure, on ice or extended with water or soda. Also as a base for cocktails this Shochu is a dream.
Japanese Shochu
Net quantity: 720 ml
Alk.: 40% vol
Dispensed only to persons of full age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin
About DEN-EN Shuzo
DEN-EN Shuzo was founded in 1905 in Hiwakicho Tonohara in Kagoshima Prefecture. The distillery is considered a pioneer in the field of barrel-aged shochus. In 1956, the very first mugi (barley) shochu) in the country was barreled here. Since then, they have perfected this method through much experimentation. DEN-EN Shuzo, for example, implemented the "Ongaku Jikomi" technique. For this, classical music is played to the shochu during production to speed up fermentation and improve aging in the barrel. Of course, classical music is also used in the production of the barrel-aged Imo (sweet potato) shochu, which DEN-EN worked on for 18 years.
