UnCorked

Shochu is the most consumed spirit in Japan and has been made for over 500 years. It starts off fermented from rice like Sake, then undergoes a one-time distillation in a copper still when they add one of three ingredients; Sweet potato, brown sugar, or barley. Colorful Honkaku Shochu is blended sweet potato shochu, made by blending the raw distillate from two different batches. One batch was made in 2016 from black koji rice and Miyazaki Beni sweet potatoes grown in Miyazaki Prefecture. The other was made in 2019 from white koji rice and Tama Akane sweet potatoes grown in Kagoshima Prefecture. This collaboration between two master brewer-distillers is uncommon in the shochu world. In fact, blending in general is not done by most distilleries. As the name implies, this shochu is colorful on the nose and palate. Enjoy on the rocks or cut with soda water, or substitute in your favorite cocktail