iichiko Saiten Shochu
Shochu/Soju
iichiko // Japan
iichiko Saiten (EACH-ko SIGH-ten) is a barley shochu also known as mugi shochu. This is a honkaku shochu, the highest grade of shochu which can only be made from one ingredient (100% two-row barley in this case) and distilled once. However, two different methods of distillation are used, low pressure (gen-atsu) and atmospheric (jo-atsu).
These two styles are then blended. Bottled at 43% ABV, Saiten is intended to be mixology-friendly. Launched in March 2019.
iichiko Saiten (EACH-ko SIGH-ten) is a barley shochu also known as mugi shochu. This is a honkaku shochu, the highest grade of shochu which can only be made from one ingredient (100% two-row barley in this case) and distilled once. However, two different methods of distillation are used, low pressure (gen-atsu) and atmospheric (jo-atsu). These two styles are then blended. Bottled at 43% ABV, Saiten is intended to be mixology-friendly. Launched in March 2019.
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ageNAS
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Cost
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abv43.0
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Shochu/SojuJapanese 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.
Tasting Notes
"The nose offers a big handful of wet, marl-rich soil, crisp corner pieces of dark chocolate brownies, and skillet-toasted grains. The palate offers hay and cereal grains backed by bitterness in the form of chicory, artichoke, and radicchio. The finish offers lemon pith with bold Mexican hot chocolate, and more underlying grain notes."
Added by
Jake Emen
Score
89