Japanese Shochu
- Shochu Type: Barley
- Alcohol Level: 25%
- Made in Kyoto, Japan
100% barley koji shochu distilled at a low temperature and aged more than 3 years to be smooth, with the robust aroma and subtly sweet flavour of barley.
Rp2,400,000
| The Dassai 23 is an aromatic, fruity sake that draws you in from the very first sip. An aroma of peach and melon wafts through the nostrils, setting the scene. Savoury notes of chestnut and pine wash the taste buds in glorious fashion. The flavour of peach creeps in slowly, unfurling on the tongue, giving way to a punchy and zesty aftertaste.
There’s a silky texture to the 23 that makes it easy to drink. I’d recommend drinking it chilled or at room temperature. It’s a versatile kind of nihonshu that can be paired with a range of dishes. I paired it with chicken kiev and soy sauce-soaked mushrooms. The savoury qualities of the alcohol contrasted beautifully with the meatiness of the dish. But the Dassai 23 also works well with fish dishes like grilled prawns or sushi. Country : Japan |
Rp16,500,000
| Nose: Quite full. There are notes of honey and wax, resin and oak. There are notes of gentle smoke and cacao, hints of cooked fruit and a nutty note.
Palate: Sweet and rich. There are crisp notes of mixed peels, raisin and custard with a little zest and plenty of oak. Finish: Long with notes of oak and cocoa and sherried peels. ABV: 43% |
Rp690,000
| Appearance: Crystal clear.
Aroma: Superbly clean, zesty lemon and lemon meringue pie with subtle eucalyptus. Taste: Clean, fresh and zippy. Zesty lemon with a slight bitter note, as one might expect from lemons. Aftertaste: Clean, fresh lemon with slightly bitter zesty lemony bite. Overall: Pungent aroma and assertive palate with full-on zesty lemon. ABV: 40% |
SALE
-2%
Rp4,900,000
| To craft the ultimate Junmai-Daiginjo sake, we have polished down Yamada-Nishiki rice to 23% of its original grain weight.Dassai 23 shows delicate floral aromas with a palate reminiscent of honey and an elegant lasting finish.
Country : Japan |
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