Del Professore Vermouth di Torino Classico
more savory
SG Shochu Kome
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 Kome (rice) shochu, a slow fermentation was done at a low temperature at the Takahashi Shuzu Co. 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.
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 Kome (rice) shochu, a slow fermentation was done at a low temperature at the Takahashi Shuzu Co. 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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abv40.0
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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 has a sweet aroma of plum jam mixed with jasmine and steamed white rice. The palate starts out sweet and a touch fruity, but gets a bit hot midpalate as the flavor also turns more earthy. As it's intended for mixing in cocktails, this isn't much of a neat sipper, but with the addition of ice and other ingredients it will hold up. "
Added by
Amanda Schuster
Score
86