Name: Tsugaru kaikyo Honkakushochu 40％
Brand: 六花酒造株式会社
Price: 2760.0 JPY
Availability: InStock

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Tsugaru kaikyo Honkakushochu 40％

Tsugaru kaikyo Honkakushochu 40％

¥2,760 w/o tax

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*Payment should be made in Japanese yen.
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*All prices shown are the product prices from the Japanpage:.
*Product price can be shown in multiple currencies as reference values.
*Payment should be made in Japanese yen.
*After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.

Only using rice from Aomori prefecture as ingredient for distillation,and redistillating using a made in France pot, it is a Rice spirits called "Tsugaru kaikyo Honkakushochu 40％". The reason why a Japanese sake maker can make a shochu stronger than 40% abv is because of the tireless hard work of redistillation. A pot imported from France for distilling brandy (cognac) was used for redistillation to create a rich flavor and thick taste similar to western liquor and spirits. With 500 liters of undiluted solution, only 100 liters can be made into unprocessed sake. Still, almost no water is added to create authentic Rice spirits without any distracting flavor and with naturally smooth flavor of rice. Drinking it straight or on the rock, the flavor can be savored even more. With distinct scent of the rice, it goes well with Japanese food with soy sauce based tastes.

About "Tsugaru kaikyo"
It is a rice shochu that bears the name of "Tsugaru Channel," The channel between Honshu's northernmost prefecture, local Aomori and Hokkaido. Rice spirits was made with all the technology that a Japanese sake maker has at its arsenal. A rich taste with the most amount of good flavor that rice has can be enjoyed.

Recommended temperature

Atsukan (50 - 55℃)
Jokan (45 - 50℃)
Nurukan (30 - 40℃)
Room temperature (15 - 20℃)
Hanabie (10℃)
Yukibie (5℃)

Type

Appearance

Clarity
Transparency

Hazy
Colour
Colorless

Dark brown
Intensity
Water

Deep

Nose characteristics

Intensity
Low

Strong

Taste characteristics

Light / Body
Light

Body
Sweet / Dry
Sweet

Dry
Simple / Complexity
Simple

Complexity
Acidity
Low

High
Umami
Low

High
Finish
Low finish

Long finish

Aroma and flavor

Apple

Detailed information

Volume	700ml
Size (L W H)	7.8 x 7.8 x 23.5 cm
Weight	1kg
Ingredients	米、米麹、水
Region	Aomori
Alcohol content	40%vol.
Sake Meter Value An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer.	±0
Acid level An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.	-
Polishing ratio Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake.	-