Delicate and fruity. GANKUTSUOH is a honkaku shochu made from 100% rice.
The rice is polished down to 55% before fermentation begins, and the main mash (moromi) is fermented at a low temperature. And, similar to the process used for ginjo sake, GANKUTSUOH uses the sandanjikomi* method. After disillation, the shochu is transferred to large ceramic pots (kame) and aged in a natural cave. This intricate process ensures GANKUTSUOH's exceptionally smooth taste and a delicate ginjo bouquet.
GANKUTSUOH offers pretty aromas of melon, apple blossom, vanilla and banana. The flavors are similar, particularly the melon and banana, but there is also salty minerality. The palate is smooth and lightly creamy with a clean, mineral-centric finish. When warm, the banana and minerality are emphasized.
Room temperature, lightly chilled or on ice