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The Hachi Shochu
The HACHI Shochu, Rice (Komekasu), Refill Virgin Oak Matured
$99.00 SGD
Very Light Straw/Pale Yellow
A sweet aroma of freshly cooked Japanese rice, mochi cream, fresh green apple, tropical fruits such as melon, guava, banana with undertones of honeycomb and grapefruit
Initial sweetness, fresh vanilla, honey reminding us of the oak maturation balanced with fresh apricots, sour plums and dark chocolate to finish. Reminiscent of a fruity and dry sake.The flavours of KOME (Rice) are very much present along with the additional layers of flavours from cask maturation
The Hachi Shochu, Kome Kasu (Rice), Cask Matured is a collaboration with Nakamoto Sake Brewery Co.Ltd, located in Nara, Japan and with a history dating back to 1727. Traditionally producing Junmai, Junmai Ginjo and Junmai Daiginjo Sake, the fermented rice mash that remains after the Sake has been pressed out from the Moromi is called Kome Kasu aka Sake Kasu. A usual by-product of the Sake brewing process with an ABV of about 8 -13% the Kasu is then single distilled (making it a Honkaku Shochu) under vacuum pressure to retain the flavours of the underlying ingredient- Kome (Rice) and then matured for about 7 years in a Refill Virgin Oak Cask to add layers of complexity to the original spirit.
The HACHI Shochu, Sweet Potato (Imo), Mizunara Cask Matured, Batch 5, Limited Edition
$129.00 SGD
Deep Gold
Tropical fruits, incense, sandalwood, cedar and coconut with some subtle smoke balanced with sweet potato in the background
Grated dry coconut, some banana and pineapple with a hint of oak spices, incense and sandalwood along with sweet potato flavours coming through at the back combined with subtle smoke
The Hachi Shochu, Sweet Potato (Imo), Mizunara Cask Matured is a collaboration with Ookubo Shuzo, a family owned farm distillery in Kagoshima and Hacchan who, somewhere along the way was also exposed to Whisky and the benefits of Cask Maturation. Made from Grilled Kogane Sengan and Anno Imo, a fluffy delicious variety of sweet potato with a lovely aroma and golden skin color (Yaki Imo), Kuro (Black) Koji and single distilled under normal atmospheric pressure (making it a Honkaku Shochu) to retain the flavors of the underlying ingredient, this Batch 5 has been matured for about 2 years and 7 months in Mizunara Oak to retain the flavour of the original spirit while adding an extra dimension of complexity to the nose, palate and finish. Mizunara Oak is unique to Japan and is infamously difficult to work with, given their grain structure which also makes it more prone to leakages but imparts very unique flavours that are not usually found in traditional bourbon and sherry barrels.
