124 KASUTORI

This distilled liquor is made using natural rice from Tsurukame Farm , which grows rice, soybeans, and wheat in Isumi City without the use of pesticides or fertilizers, and sake lees from Kidoizumi Sake Brewery , which is brewed naturally without the addition of yeast or lactic acid bacteria.The lees are then re-fermented in mitosaya and distilled.

There are two main ways to make distilled alcohol using sake lees. The original method involves mixing rice husks with the sake lees to improve aeration before distilling. In contrast to this traditional method, we used a method called "ginjo kasutori," in which water is added to the sake lees, which is then fermented again before distilling.

Normally yeast is added, but perhaps because the rice used is naturally grown brown rice with a polishing ratio of 90%, or because the sake lees are pressed from naturally fermented sake, vigorous fermentation began simply by adding the sake lees to water, placing them in an amphora, and leaving it for a few nights.

Fermentation continues for over a month, and once the alcohol content exceeds 15 degrees and the fermentation has settled, it is distilled. In addition to the concentrated flavors of rice and yeast, it also has a fragrance that appears at a higher alcohol content than regular kasutori shochu, giving it a clear taste with a ginjo aroma similar to sake.

It has a hint of koji, cheese, delicious pure nutty oils, the aroma of umami ingredients such as dried shiitake and mushrooms, and a rounded texture, so it would be interesting to make it into a short cocktail such as a martini by stirring it.

Product: Spirits Ingredients: Sake lees (variety: Kamenoo, Sasashigure, Kamiakari, Fusaotome) (domestic)
Alcohol content: 46%
Capacity: 100ml/500ml

Limit two items per product (size) per person.

KASUTORI is distilled using natural rice from Tsurukame Farm , which grows rice, soybeans, and wheat naturally without pesticides or fertilizers in Isumi City, and sake lees from Kidoizumi Sake Brewery , which is brewed naturally without yeast or lactic acid bacteria, and then re-fermented in mitosaya.

There are two main ways to make sake distilled from sake lees. The original method is to mix rice husks with sake lees to improve ventilation, and then distill. In contrast to this traditional method, we use a method called "ginjo kasutori shochu," in which water is added to the sake lees to re-ferment them before distilling.

Normally, yeast is added, but perhaps it is because the rice is naturally grown brown rice with a 90% milling ratio, or perhaps it is sake lees pressed from sake made by natural brewing, we simply added sake lees to water and placed it in an amphora for a few nights, and vigorous fermentation began.

Fermentation continues for more than a month, and when the temperature exceeds 15 degrees Celsius and fermentation has settled down, it is distilled. In addition to the concentrated taste of rice and yeast, it has an aroma that appears at a higher degree than normal shochu made from sake lees, and a clear flavor with a ginjo aroma like sake.

It has a rounded texture with aromas of koji, cheese, delicious pure nutty oils, dried shiitake mushrooms, mushrooms, and other umami components. It would be interesting to make a martini or other short cocktail finished with steer.

Item: Spirits
Ingredients: Sake Lees (Rice varieties: Kame-no-o, Sasashigure, Kamiakari, Fusa-otome) (domestic)
Alcohol percentage: 46%
Volume: 100ml / 500ml

Purchase quantity is limited to two items per product, per size.