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| Amami Kokuto | |
| Shochu | |
| Sweet, earthy, slightly fruity | |
| Sweet potato (imo) | |
| 70 cl | |
| 25.0% | |
| Distillation in traditional pot still | |
| 1 | |
| Transparent | |
| Neat, with ice or diluted with hot water |
In the glass, it presents a delicate and slightly sweet aroma, evoking natural notes of earth and cooked fruit, accompanied by a pleasant toasty hint due to aging. On the palate, it stands out for its roundness, balance, and freshness, which unfold in a clean and persistent finish. Shochu Amami Oshima Jougo is ideal to be enjoyed neat, at room temperature or slightly chilled, but it also pairs well with Asian cuisine dishes, especially preparations based on fish and vegetables.
A remarkable example of Japanese distillate capable of conveying the tradition and unique terroir of the island of Amami Oshima.
Amami Kokuto
Discover the spirits, production style and story of Amami Kokuto.
Distillation
Pot still distillation: typically a single distillation; practices include both atmospheric (jo-atsu) and vacuum distillation depending on the producer.
Ageing
After distillation the spirits may be stored and aged in stainless steel tanks, barrels or terracotta vessels; practices vary among local producers.