Del Professore Vermouth di Torino Classico
less savory
SG Shochu Imo
Shochu/Soju
SG Shochu // Japan
SG Shochu — a shochu brand from the SG Group founded by bar industry luminary Shingo Gokan — has launched in the US after initial launches in Japan (2020) and China (2021). This is one of three shochu expressions for the brand, each one made in collaboration with three different shochu distilleries in Kyushu, Japan. For the Imo (sweet potato) shochu, locally grown sweet potatoes were taken directly to the Satsuma Shuzo Co.
after harvest for distillation. For Japanese shochu, no additions are allowed to be added to the final product except water so that means there is no sugar, coloring or artificial flavors added. (SRP $75).
SG Shochu — a shochu brand from the SG Group founded by bar industry luminary Shingo Gokan — has launched in the US after initial launches in Japan (2020) and China (2021). This is one of three shochu expressions for the brand, each one made in collaboration with three different shochu distilleries in Kyushu, Japan. For the Imo (sweet potato) shochu, locally grown sweet potatoes were taken directly to the Satsuma Shuzo Co. after harvest for distillation. For Japanese shochu, no additions are allowed to be added to the final product except water so that means there is no sugar, coloring or artificial flavors added. (SRP $75)
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ageNAS
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Cost
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abv38.0
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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.
Tasting Notes
"The nose is like freshly harvested root vegetables pulled from the earth next to a blossoming jasmine tree. The florals are more subtle on the palate, with a persistent flavor, skins and all, of sweet potatoes and parsnips, along with green tea-like tannins. The finish is earthy with a hint of sweetness and subtle florality and a tinge of heat. "
Added by
Amanda Schuster
Score
88