Kakuzou Shochu

The Kakuzou Shochu from Omoya Shuzo is a real Iki Shochu, because it comes from Iki Island, the birthplace of the barley shochu (Mugi Shochu). The small island is located 20 kilometers northwest of Kyūshū. The barley as well as the rice for the koji rice is grown by hand on Iki Island. The results are particularly aromatic and true craft shochu. The Kakuzou is a genshu, i.e. an undiluted shochu, which is particularly unique and intense in taste. With 41% vol it is much stronger than other shochus. Only 1,000 bottles of kakuzou are produced annually.

Description

There are only seven distilleries left on Iki Island, and Omoya Shuzo is the smallest of them with only a handful of employees. Everything here is still handmade ("tezukuri"), so they are Craft Spirits in the truest sense of the word. The Kakuzou is a genuine Genshu Shochu, i.e. an original shochu, to which no water is added after distillation. Genshu shochus must have an alcohol content of more than 36% alcohol, with its 41% vol the Kakuzou is far above that. Interesting about this Iki Shochu is especially its distinct popcorn note. The taste is intense and remains in the mouth for a long time. Since this Shochu is made with white Koji, it also has fine fruit notes. The Kakuzou is produced with atmospheric distillation and then matures for over eight years in hollow tanks, which adds a round complexity to the taste.

The Kakuzou can be enjoyed very well straight or on the rocks, due to its high alcohol content, it is also ideal as a digestif or for cocktails. Shochu is also enjoyed with food in Japan. The Kakuzou is a great companion to grilled meats and vegetables as well as fruity and chocolaty desserts.

Japanese Shochu
Net quantity: 500 ml
Alk.: 41% vol
Dispensed only topersons of full age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

About Omoya Shuzo

The home of Omoya Shuzo is Iki Island, a tiny island with only 28,000 inhabitants, located in the Tsushima Strait or Korean Strait between Japan and South Korea. The designation of origin "Iki Island" for shochu was geographically protected by the World Trade Organisation (WTO) in 1995 (comparable to "Cognac" or "Champagne"). Only seven distilleries still have this special status, and Omoya, founded in 1924, is the smallest of them. Only a handful of employees work here, and everything from barley and rice cultivation to harvesting and distilling is done by hand. More Craft is not possible! The Omoya Shuzo product line is relatively small compared to its larger competitors, but each product is unique. All Shochus from Omaya are produced in very small batches.