Nemuri Karasameta Gokujyou Jyunen Shochu

The Nemuri Karasameta Gokujyou Jyunen Shochu is a genuine Kuma Shochu (rice/kome) that is matured in steel tanks for over ten years. This makes it particularly soft and mild and ensures a full body and a particularly pleasant mouthfeel. Kuma Shochu is a WTO-protected geographical region like Bordeaux or Champagne. Only rice shochus produced in the Kuma River Valley may be called "Kuma Shochu". Nemuri Karasameta Gokujyou Jyunen means "very well awakened from a long sleep", alluding to the long-term storage of the shochu.

Description

The manufacturer of the Nemuri Karasameta Gokujyou Jyunen Shochus is Ohishi Shuzojyo, located in Mizukami, Kumamoto. The finest kuma shochus, or rice shochus, have been produced here since 1897. The company places special emphasis on the careful selection of raw materials. The rice is home-grown in a wide variety of different rice varieties such as Hinohikari, Gin No Sato and Yamada Nishiki, which are also known from sake production. The Nemuri Karasameta Gokujyou Jyunen Shochu is aged in steel tanks for over ten years and has an intense, yet very subtle rice flavor. This shochu is smooth and mild, has a full body and an exciting complexity.

The combination of the best ingredients and the aging method make the Nemuri Karasameta Gokujyou Jyunen Shochu very special. Producer Ohishi-san has introduced new techniques and ideas to the distillery throughout his career, while always maintaining traditional methods.

Nemuri Karasameta Shochu can be enjoyed neat or on the rocks. Extended with soda or cold water, it is a fantastic accompaniment to food, such as fish, sushi, sashimi, seafood and white meat.

Japanese Shochu
Net quantity: 720 ml
Alk.: 25% vol
Dispensed only to persons of full age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

About Ohishi Shuzojyo

Ohishi Shuzojyo was founded in 1897 in Mizukami, Kumamoto Prefecture, where it produces the finest Kuma Shochus (Kome/Rice). The Ohishi distillery is located near the source of the Kuma River, the largest river in Kumamoto Prefecture, and is closest to the source of the river among members of the Kuma Shochu Guild. The climatic conditions for shochu production are particularly good here, and the water is very pure. Long-term storage of rice shochu does not have a long tradition in Japan, but Ohishi-san is intensively devoted to research in this field. There are over 1200 barrels in his distillery, such as sherry and cognac barrels, which he uses to test the aging methods and barrel storage of Kuma Shochu. At the same time, he also matures his Kuma Shochus in steel tanks.