TOWARI is a rare, 100% soba shochu made with soba koji rather than the commomly used rice or barley koji. As a result, TOWARI emanates the bounty of the soba.
TOWARI is a honkaku shochu made from 100% buckwheat (soba). Creating soba koji is notoriously difficult due to the very hard surface of the buckwheat kernel. Thus, most shochu breweries use rice or barley for the koji and primary moromi (main fermentation mash). Breaking from the norm, TAKARA uses its proprietary technology to create superior quality soba koji, resulting in a 100% soba shochu, TOWARI. This shochu also uniquely blends two methods of distillation - pot distillation and vacuum distillation - resulting in an authentic shochu with nutty flavors of roasted soba and a buttery smooth palate.
The aroma brings to mind a wide range of savory foods: fresh and charred vegetables, including spring onion, broccoli rabe, and radish, along with buckwheat, sesame seed, black olive and leather. The palate is smooth, mellow, and very complex.
Room temperature or warm.