The Tatsugo Gold Shochu

Machida Shuzo is based in Tatsugo-cho on Amami-Oshima, the largest island in the Amami archipelago. The islanders are engaged in agriculture, mainly the cultivation of kokuto, an unrefined cane sugar product. Tatsugo Gold is named after the place where it is produced. It is a blend of three different shochus that are matured for at least ten years in different barrels and containers, including white oak barrels, cognac barrels and stainless steel tanks. This makes Tatsugo particularly mild, balanced and exciting. A fine sweetness and fruity notes dominate at the beginning, while 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.

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

Shochu made from brown sugar
Japanese spirit
Net quantity: 720ml
Alcohol content: 35% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

The distillers of Machida Shuzo are based in Tatsugo-cho on Amami-Oshima, the largest island in the Amami archipelago at 712 km². Geographically, the archipelago lies between Kyūshū and Okinawa. Once you get off the plane, you feel like you've arrived in the South Seas. Clear, turquoise water, miles of sandy beaches: this subtropical archipelago is a real dream. The history of sugar cane cultivation on Amami goes back some 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 designation of origin, like Champagne or Bordeaux.
Machida Shuzo uses carefully selected kokuto for its shochus in a higher ratio than other kokuto shochu producers in order to achieve a special taste. In 1991, the company produced kokuto shochu for the first time using vacuum distillation. Vacuum distillation is a distillation method in which water vapor is introduced while the pressure in the distillation vessel is reduced. Distilling under reduced pressure vaporizes and separates the alcohol at a lower temperature, making it lighter, rounder and softer than atmospheric distillation. The company has even been growing its own sugar cane since 2017. Through their unique distillation and ageing methods, they produce world-class Kokuto Shochus.