Products of Takara Shuzo (Hyogo)
Takara Shuzo (Hyogo)
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Takara Shuzo (Hyogo)
Ikkomon Imo Shochu from Takara is a real Honkata Imo-Shochu made from Koganesengan sweet potatoes from Kagoshima. These sweet potatoes are also very suitable for consuming, but is mainly used for the production of Shochu. Shochu made with this potato family is known for its soft tastes with a soft sweet aroma.While a lot of iMo-Shochu is distiled with rice Koji, the ikkomon is brewed from start to finish with the Koganesgan sweet potato
And then distilled once.
The nose and the palate merge a wealth of soft savory and reassuring flavors, including roasted light rye, caraway, slab butter, fried apple and herbs. Our serving suggestions:
Slightly cooled, room temperature or to emphasize the savory aspects, warm.
€
28
.00
Takara Shuzo (Hyogo)
Ikkomon Aka Imo Shochu is a true Honkaku imo-shochu crafted from Beni Satsuma red sweet potatoes grown in Kagoshima. Shochu made with this red sweet potato variety is renowned for its sweet flavour and floral aroma. While many imo-shochu are distilled with rice koji, Ikkomon Aka is brewed entirely with Beni Satsuma sweet potatoes from start to finish and distilled only once.
The result is an authentic imo-shochu that beautifully showcases the richness of sweet potatoes. On the nose and palate, it offers a harmonious blend of soft, savoury, and comforting flavours, including hints of lightly roasted rye, caraway, butter lettuce, baked apple, and warming spices.
Serving suggestions: Enjoy slightly chilled, at room temperature, or warm to enhance its savoury characteristics.
€
28
.00
Takara Shuzo (Hyogo)
The Towari is Soba Shochu made with Soba Koji instead of the commonly used rice or barley Koji, the Towari is a Honkaku Shochu made of 100% buckwheat (Soba). Making Soba Koji is very difficult because of the very hard surface of the buckwheat core. For example, most shochu breweries use rice or barley for the koji and primary moromi (seizure of the main fermentation). A 100% Soba Shochu, the Towari. This Shochu also combines two distillation methods - Potdemstillation and Vacuus Dillation which results in an authentic shochu with nutty flavors of roasted Soba and a butter soft palate.
The aroma is reminiscent of a wide range of savory dishes: fresh and grilled vegetables, including spring onion, broccoli rhubarb and radish, along with buckwheat, sesame seeds and black olives. The palette is soft, not too dominant and very complex. Serve suggestions:
Room temperature or hot.
€
29
.00