Requested By AnimalK966

Hakutake “Shiro” Shochu

Shochu/Soju

Japan

Requested By AnimalK966

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Distilled at the Takahashi Distillery in Kyushu, Hakutake “Shiro” Shochu is made from rice and rice koji in a single distillation and is classified as a "Otsu rui" shochu.

It is rested for 6 months in stainless steel and is bottled at 25% ABV.

Distilled at the Takahashi Distillery in Kyushu, Hakutake “Shiro” Shochu is made from rice and rice koji in a single distillation and is classified as a "Otsu rui" shochu. It is rested for 6 months in stainless steel and is bottled at 25% ABV.

  • age
    NAS
  • Cost
  • abv
    25.0
  • Shochu/Soju
    Japanese shochu is typically distilled from sweet potato (imo), barley (mugi), rice (kome), buckwheat (soba) or sugarcane. Koji, a type of mold, is used in the fermentation process. For Korean soju, a fermentation starter called nuruk is used. Korean Soju is generally made from molasses, tapioca, or sweet potatoes but traditionally was made from rice. Both are distilled to ~25-37% ABV. Neither is often aged, but can be.