The Tatsugo Gold Shochu

The Tatsugo Gold is a kokuto (brown sugar) shochu that is aged for at least ten years in three different barrels or containers before it get´s blended. The exact mixing ratio is top secret. This shochu is characterized by its particular mildness, while being extremely elegant and complex with a beautiful fruitiness and subtle sweetness. Kokuto shochu may only be produced on Amami Island, a group of islands one hour's flight south of Kagoshima.

Description

Machida Shuzo are based in Tatsugo-cho on Amami-Oshima, the largest island of the Amami Archipelago. The islanders practice agriculture, mainly the cultivation of Kokuto, an unrefined cane sugar product. The Tatsugo Gold is named after the place where it is produced. It is a blend of three different shochus, which mature for at least ten years in different barrels and containers. White oak barrels, cognac barrels and stainless steel tanks are used. This makes the Tatsugo particularly mild, balanced and exciting. A fine sweetness and the fruity notes dominate at the beginning, the finish is long and intense. By the way, don't worry: although brown sugar is fermented with rice koji and yeast and this shochu has a unique sweet smell, the sugar content of Kokuto Shochu is actually zero after distillation.

The Tatsugo Gold can be enjoyed pure or on the rocks. Prolonged with soda or cold water it is a fantastic companion to food, such as dark meat, cheese and especially chocolate.

Japanese Shochu
Net quantity: 720 ml
alc.: 35% vol
Delivery only to persons of full age
Importer: Ginza Berlin GmbH, Melchiorstr. 26, 10179 Berlin

About Machida Shuzo Co. LTD.

The Machida Shuzo distilleries are located in Tatsugo-cho on Amami-Oshima, the largest island of the Amami archipelago with 712 km². Geographically, the archipelago lies between Kyūshū and Okinawa. Once you get off the plane, you feel like you have arrived in the South Seas. Clear, turquoise water, miles of sandy beaches: this subtropical archipelago is a true dream. The history of sugar cane cultivation on Amami goes back about 400 years. Kokuto has a very high status, as it is produced with great care from a limited supply of sugar cane. Kokuto shochu is therefore rare and is produced exclusively on Amami Island. Amami is a protected indication of origin like Champagne or Bordeaux.
Machida Shuzo uses carefully selected kokuto for its shochu in a higher proportion than other kokuto shochu producers to achieve a special taste. In 1991, the company first produced kokuto shochu by vacuum distillation. Vacuum distillation is a distillation method in which steam is introduced while the pressure in the distillation vessel is reduced. Distilling under reduced pressure evaporates and separates the alcohol at a lower temperature, making it lighter, rounder and softer than atmospheric distillation. Since 2017, the company even grows its own sugar cane. Their unique distillation and aging methods produce world-class kokuto shochus.