DEN-EN Platinum Shochu

The producer of Platinum Shochu is DEN-EN Shuzo. The distillery is located in Satsumasendai in Kagoshima Prefecture, Kyūshū. DEN-EN Shuzo is an absolute pioneer in the field of barrel-aged shochus. 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, including the storage of rice shochu in Mizunara barrels. Storing shochu in these barrels is something very special.

Mizunara oak barrels are among the most sought-after barrels in the spirits industry. Mizunara is much more than a material for making barrels, it is a philosophy. It takes at least 200 years for the native Japanese oak species to mature before it can be chopped and made into barrels. The wood structure is naturally porous and lacks waterproof enzymes. Therefore, staves must be cut along the grain to minimize leakage. Together with the fact that this tree species does not grow straight and its high concentration of knots, the process entails losses and high costs. But the effort is worth it: spirits aged in Mizunara barrels have a unique taste. The barrels provide notes of sandalwood and coconut as well as an extremely fruity character. For many decades, mizunara has been the "secret weapon" of Japanese whiskies, which are often matured in it.

Made with white koji, DEN-EN Platinum matures for three years in these special casks. The ageing process gives it a light golden color and a complex, rich and intense taste. This shochu is a Genshu shochu, which is bottled at 40% vol. This means that no water is added after distillation.

DEN-EN Platinum can be enjoyed neat as a digestif. It is also delicious on ice or extended with water or soda.

Rice shochu
Japanese spirit
Net quantity: 700 ml
Alcohol content: 40% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

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.