"one of Japan's most traditional drinks;
distilled beverage with a light, clean taste."
Shochu is a traditional Japanese distilled spirit, the Japanese
aqua vitae.
There are two types of Shochu, Korui and Honkaku.
Korui is made by multiple distillation that makes Shochu taste
clean.
Honkaku is made by single distillation that remains the flavor
and the taste of material in plenty.
The Takara brand of Shochu was first distilled in 1842, in Kyoto's
Fushimi district. Since then, Takara has steadily produced high-quality
Shochu using innovative fermenting and distilling technologies.
You can also enjoy Great
Shochu Cocktails.
See available size in Product
Guide.
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Jun (Korui:Distilled
from Grain)
Jun is the finest quality Korui Shochu.
Very light and clean taste, milder and more complex than Vodka.
It's perfect to enjoy on the rocks.
Jun is also great as a cocktails base.
Alcohol 35%
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Yokaichi Kome (Honkaku:Distilled from
Rice)
Yokaichi Kome is the finest Kome Shochu.
It is made from highly polished rice and combines age-old
craft and modern technology.
Enjoy the clean crisp taste and pleasant rice aroma by on
the rocks or straight.
Alcohol 25%
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Yokaichi Mugi (Honkaku:Distilled
from Barley)
Yokaichi Mugi is the finest Mugi Shochu.
It is made from superior barley and combines age-old craft
and modern technology.
Enjoy the clean crisp taste and pleasant rice aroma by on
the rocks or straight.
Alcohol 25%
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Gankutsuoh (Honkaku:Distilled
from Rice)
Gankutsuoh is 100% made only from Kome (rice) Koji fermentation. It is distilled and poured into large porcelain pots which are hten stored in a natural cave. This unique process gives Gankutsuoh an exceptionally smooth taste and pleasant aroma.
Alcohol 25%
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Towari (Honkaku:Distilled
from Buckwheat)
Towari is a unique product distilled only from Soba (buckwheat). This means you can savor real Soba Shochu without the influence of unwanted flavors derived from other materials.
Alcohol 25%
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Ikkomon (Honkaku:Distilled
from Sweet Potatoes)
Ikkomon is made with Imo (sweet potatoes) Koji. This makes Ikkomon a very special item since other Imo Shochu are generally made with Kome (rice) Koji. Enjoy the authentic Imo flavor.
Alcohol 25%
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Korokame (Honkaku:Distilled
from Sweet Potatoes)
Korokame is made according to a very traditional method in which Kuro Koji is used and the fermentation process takes place in Kame (a large porcelain pot). This process imparts in Kurokame a very rich and bold taste reminiscent of traditional Imo (sweet potato) Shochu.
Alcohol 25%
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Copyright 2002 Takara Sake USA Inc. All rights reserved.
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