Setsugoro Shochu

Setsugoro from Kikusui Brewery is an extremely exciting Shochu, which is made on the basis of Sake Kasu. This is the yeast residue that is produced during sake brewing and contains a great many aroma components. In Setsugoro , the sake kasu comes from a Daiginjo sake, which is sake of the highest quality. It has a clear taste with a subtly sweet, soft and fruity aroma. The exceedingly fruity taste is reminiscent of Daiginjo sake, but here it comes with a much higher alcohol content of 35% by volume.

Description

Kikusui Brewery is located in Niigata Prefecture, which is also known as "snow country". Due to the many snowfalls, the snow masses melt slowly, the water seeps into the ground, and is absorbed by the groundwater 40 to 50 years later. It is thus cleansed of impurities and enriched with many valuable minerals, is particularly soft and a boon for sake and shochu production. Kikusui Brewery combines the world of sake brewing with shochu production in the production of Setsugoro Shochu. The name Setsugoro comes from the founder of the brewery.

The sake kasu used as the base material is produced after fermentation (between 18 and 32 days), when a mixture of sake and non-fermented solids remains. This mixture is then pressed to separate the sake and suspended solids, which then remain in compressed form. This is the sake kasu. It has long been used in Japanese cuisine, adding a unique flavor to miso soups (often with salmon or pork) or even marinades for grilled fish. Its use as a fresh shochu raw material allows the rich and fruity flavors of sake to be inherited by shochu. The flavor is subtly sweet and extremely fruity, tasting notes of ripe pear, melon and banana. Despite its 35% vol, it is very mild and gentle. Setsugoro Shochu is produced by vacuum distillation and is aged in steel tanks for over a year. There are only 15 distributors who sell this rare Shochu throughout Japan.

Setsugoro Shochu goes very well in food pairing with seafood, lean meats, vegetables and sweet desserts. It can be enjoyed neat, on the rocks or extended with cold or warm water.

Japanese Shochu
Net quantity: 720 ml
Alk.: 35% vol
Dispensed only topersons of full age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

About Kikusui Brewery Co., Ltd.

Kikusui Brewery was founded in 1881 in Shibata, Niigata Prefecture, which is also known as the "snow country". It takes 40 to 50 years for the meltwater from the snow to be absorbed by the groundwater. During this long journey, the water is cleaned of impurities and enriched with many valuable minerals. The soft water that flows back to the surface is absolutely pure and fantastic. It tastes subtly sweet and is a boon for sake and shochu production. A total of 10% of the nearly 1,000 sake breweries in Japan are located in Niigata Prefecture. The prefecture is the largest sake producer in the country and is celebrated worldwide for the quality of its products. The cool climate further favors sake production by ensuring slow fermentation. Kikusui Brewery produces great sake, shochus and liqueurs.