Rice Shochu 'Kome'

• Rice shochu produced in the Kumamoto Prefecture of Japan by Takahashi Shuzo in collaboration with SG Shochu
• Distilled from 100% Rice
• Saccharification is done with white koji in tandem with a ginjo-style fermentation
• Ginjo fermentation utilizes specific yeasts and long, low fermentation to produce delicate floral and sweet aromas
• Vacuum-distilled once on a stainless steel pot still
• Rested in stainless steel and proofed with water from the Kuma River
• A subtle nose of baker’s sugar, purple flowers, fresh apple, and lime zest set the scene for a silky palate of delicate orange blossom honey and freesia flower with a final lash of piquant citrus oil before light salinity closes the arc
• Double Gold Medal Winner at the 2021 San Francisco World Spirits Competition
• 40% ABV

Long, low fermentation tailored to created delicate floral aromas is coupled with vacuum distillation to preserve them, yielding a complex and radiantly fresh rice distillate. A proof of 40% ensures these nuances retain their voice when mixed in cocktails. KOME makes a great substitution for gin or vodka; pair seamlessly with fresh fruit, citrus, fresh herbs and greens, add exuberant dimension to earthy, vegetal flavors, or simply top with soda for a refreshing highball to pair with dinner.

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