Yanagita

Yanagita Koma Mugi (Barley) Shochu 25°

$160
Size:
數量:
柳田 駒 麦焼酎 25°
To maximize the barley aroma, it is distilled slowly at a low temperature and thoroughly filtered and matured. This SHOCHU is produced with "Technical guidance by Mr. Fujiharu Yanagita" who created numerous master brewers when he was professor emeritus at the Tokyo University of Agriculture,Brewery Department. This SHOCHU has been produced over several generations and is the forerunner of "Barley SHOCHU".
Tasting Notes: This is Yanagita’s flagship shochu and is popular with spirit lovers not familiar with shochu due to the fruity sweet aroma and mild taste.
This shochu is excellent with:
  • Pastas/Noodles/Rice Dishes
  • Yakitori/Grilled Meats & Fish
  • Sashimi/Raw Fish
  • Hotpot/Broth Based Dishes
Base Mugi(Barley),Mugi Koji
Alcohol Content 25%
Area

Miyazaki Ken 宮崎県

Serving Suggestions

On the rocks. Mixing with chilled or hot water, with 6 parts shochu and 4 parts water. It can also be mixed with soda or fruit juice.

Can also be used to make cocktails, “Chuhai” (Shochu Highball) or “Sours”.

More often than not, you will come across certain "specialist" terms used on sake labels.

Here is a short list for your ease of reference. If you come across to any terms which you don't understand on any sake purchased from us, please feel free to contact us, we are more than happy to assist.

古酒

Ko Shu:

This is aged sake. Not all sake can be aged and the result depends largely on the aging conditions. Although most aged sake becomes "sherry" like, there are some which are aged in ice cold conditions becomes dryer and richer in flavour. Because of the wide variety of results, it is best to consult with our sake specialist before buying a bottle of Ko Shu.

 

濁り

Nigori

Also know as "cloudy sake". In nigori sake, the sake is passed through a coarser mesh allowing some of the lees (rice remnants) to pass through. The taste of nigori sake is less refined and more textured and rich. It goes very well with spicy food (such as Korean kimchi dishes).

 

原酒

Genshu

Usually water is added to the pressed sake, thereby the alcohol level is diluted to 16 to 18%. For Genshu, water has not been added and the alcohol level will be around 20%, the natural rate for sake.

 

貴醸酒

Kijoushu:

Normally water is added to sake after fermentation. For kijoushu, some sake is used in place of some of the water added. The result is a rich, dessert like sake that is often aged/. Many compares this with sherry and port.

 

生酒

Nama Shu:

Sake is usually pasteurized twice, once before storing in a tank and one before bottling. Nama shu is unpasteurised sake and must be stored in refrigerator.

 

生貯蔵

Nama Chozo

Nama Chozo means rhat the sake is not pasteurized before storage in a tank, but is pasteurized before bottling.

 

生卸 /生詰

Nama Oroshi/

Nama Zume :

Nama Zume is pasteurized before storage in a tank but not pasteurized again before bottling.

 

 

ふなしぼり

Funashibori :

 

 

After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Funashibori is sake pressed in a traditional wooden box and not with a pressing machine.

 

Shizuku:

Shizuku is sake "pressed" by allowing it to drip from cotton bags, with no pressure applied. It is more time consuming and costly than other pressing methods

 

あらばしり

Arabashiri :

After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Arabashiri is the first one third of the sake yield, which run off under the pull of gravity alone when pressing with a fune or wooden box.

 

中取り

Nakadori:

Nakadori is the "middle" yield of the sake. It is the next third of the sake yield after arabashiri. This is often considered the best.

 

斗ビン(斗瓶)囲い

Toubin-gakoi:

Sake is put in 18 litre bottles (called "toubin") when pressed. This term implies that the sake is pressed with a wooden box ("fune") or drip pressed ("shizuku")

 

 

We will add to this list as it goes. 

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