Japanese Sake Miscellaneous #29 Shochu version of expensive sake

Among the items of Japanese sake, the first choice for the items with a strong but not garish sweetness is the expensive sake. The change in the process is in the input stage of the raw materials for moromi making (in the case of Sandan Shixi), usually at the end of the process. The water used in one stage "Ruroten" was changed to sake. According to the provisions of the Liquor Tax Law, everything added in the mash stage is considered Japanese sake, so it is not impossible to change the remaining water to shochu. The cost is too high, and the risk of not being sold out is also high. After all, the final product is Japanese sake, and it is difficult to obtain the assistance of shochuzo.

Musashino Brewery in Niigata Prefecture has been using small brewing barrels since 2020 to try out different styles with a small amount of diversification with little risk. Du's. In the summer of 2021, Mr. Ryosuke Ogihara challenged to use Taro Shochu to make expensive brewing, and proposed cooperation with the university student and the President of Truffle Brewery in Miyazaki Prefecture, Yuaki Yano, using fruity type truffle Colorful Taro Shochu to complete the fruity flavor. "NOROSHI Langyan No.39 プレミアムコラボ" of the shochu brewery. Limited to 300 bottles, sold out.

• Truffle Colorful: A blend of Yuqian (white koji) new sake from Kagoshima and Miyazaki red (black koji) three-year old wine from Miyazaki.
• The method of classification of Satsuma taro: [Variety Notes] Have a cup of shochu! The classification of Satsuma taro looks like this
• Name tip: Add shochu at the end of moromi fermentation, or just before pressing = this brewing. If you add shochu = liqueur after pressing the wine.