Shizuoka Shochu Tasting 6-1~2: Sugii Brewery/Distillery-Saisuke

1) SAISUKE/KOME-RICE

Saisuke (Kome/rice) is a typical example of an extravagant Rice Shochu brewed/distilled by a Shizuoka Sake Brewery!

The ingredients were:
leavened rice milled down to 65% added to unleavened rice milled down to 70%
Yeast: Shizuoka NEW-5 (sake yeast)
Alcohol content: 25.5 degrees
Distilled in December 2006

Aroma: ricey

Taste: deep, almost sweet. Tasted like a semi sweet sherry

Overall: Lots of character/complex.
Should be drunk on its own at room temperature

—————————–
2) KOGANE-DANSHAKU

kogane-danshaku

Sugii Brewery in Fujieda City has come up with yet another creation of theirs! But once again, it is a “limited edition”. You do have to keep all your senses alert to discover these bottles.
Unlike Kagoshima Prefecture in Kyushu Island, Shizuoka-made shochu are not only exotic and extravagant, but rare and slightly more expensive. The labels certainly become collectors’ items!

Sugii Brewery: Kogane-Danshaku Shochu

Ingredients:
Kogane (Satsuma potato variety) and Danshaku (normal potato variety), both grown in Shizuoka Prefecture
Yeast: Shizuoka NEW-5 (Shizuoka Sake Yeast)
Fermented rice
Contents: 500 ml

Clarity: Very clear
Colour: Transparent
Aroma: Clean, strong, nutty
Taste: Sweetish, clean attack.
Deep roasted nuts.
Shortish tail with a dry finish.
Memory of coffee beans.

Overall: Unusual, clean, elegant shochu with lots of character and facets.
Combination of Satsuma yams and potatoes out of the ordinary! The use of Shizuoka Sake Yeast gives it a very regional flavour!
Best appreciated straight with plenty of ice!

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