DESCRIPTION
Ginka Torikai is a refined Honkaku Kome Shochu produced in Hitoyoshi, Kumamoto Prefecture, in the heart of the historic Kuma Shochu area, a protected geographical indication famous for rice shochu production.
Made from rice and rice koji, it stands out for its particularly meticulous craftsmanship, inspired by the world of Ginjo sake: it uses yellow koji (ki-koji), polished rice, and low-temperature fermentation. The subsequent single vacuum distillation allows for the preservation of the finest and most delicate aromas, resulting in a surprisingly elegant and fragrant shochu.
AROMATIC NOTES
On the nose, it immediately stands out for its intensely floral and fruity profile, unusual for a shochu, with elegant hints of pear, apple, and tropical fruit, accompanied by delicate floral nuances reminiscent of the aromatic expressiveness of Ginjo sake.
On the palate, it is soft, clear, and refined, with a pleasant natural sweetness from the rice and a delicate yet persistent structure. The fruity component perfectly integrates with the freshness, making it an extremely harmonious drink.
The finish is clean, fresh, and elegant, with a long aromatic persistence that brings out the delicate floral and fruity notes once again.
Ideal for those who wish to discover a particularly aromatic and refined premium Japanese shochu. Excellent enjoyed neat or on the rocks, it also lends itself very well to dilution with water (mizuwari) or with soda in a highball, which further enhances its freshness and aromatic profile.
Alcohol content: 25%
Type: Honkaku Kome Shochu (rice shochu)
Origin: Hitoyoshi, Kumamoto – Japan
