Kuroki Honten Kiroku "Memory" Shochu
Shochu/Soju
Miyazaki, Japan
Kiroku "Memory" Shochu is made at the Kuroki Honten Distillery using "kogane sensan" sweet potatoes grown in the distiller's own field and rice koji.
It is aged for 3 years in kame (large porcelain pots) and is bottled at 25% ABV.
Kiroku "Memory" Shochu is made at the Kuroki Honten Distillery using "kogane sensan" sweet potatoes grown in the distiller's own field and rice koji. It is aged for 3 years in kame (large porcelain pots) and is bottled at 25% ABV.
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ageNAS
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Cost
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abv25.0
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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 typically aged, but can be.