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 time of year than the cherry blossom season, known there as Sakura. The light cherry blossom aroma of DEN-EN Gold Sakura Cask is reminiscent of this beautiful time of year. DEN-EN Gold is made from the finest barley and with white koji. Maturing for over three years in barrels made from the wood of the legendary Japanese cherry blossom trees ensures an intense, complex and floral taste.
Producer DEN-EN Shuzo is based in Satsumasendai in Kagoshima Prefecture, Kyūshū, and is considered a pioneer in the field of barrel-aged shochu. The country's very first shochu was placed in a barrel here in 1956. The company is constantly creating new innovations in the field of barrel storage.
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
For sale to persons of legal age only
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 barrel-aged here. Since then, they have perfected this method through many experiments. DEN-EN Shuzo, for example, implemented the "Ongaku Jikomi" technique. This involves playing classical music to the shochu during production to speed up fermentation and improve ageing in the barrel.