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- Tsugaru kaikyo Honkakushochu 40％
Tsugaru kaikyo Honkakushochu 40％
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¥2,509
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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
Tag
Appearance
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Clarity
Transparency
Hazy
-
Colour
Colorless
Dark brown
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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
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
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.
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±0 |
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Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
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- |
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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.
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