Selephant Kokuto Sugar Honkaku Shochu

Selephant
Kokuto sugar shochu

Nishihira Distilery, Naze City, Amami Island, Kagoshima Prefecture

Light, clean kokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot still before being aged at least 1 year in an enamel lined stainless tank in the distillery warehouse.

Toji
Serena Nishihira

ABV
30%

Distillery incorporation date
1927

Distance above sea level
1 meter

1st Fermentation
Japanese short-grain rice, 6 days (clay pot)

2nd Fermentation
kokuto sugar, 10 days (clay pot)

Yeast
Kagoshima #2

Koji
White (Kawachi L Type)

Distillation
Single pot-distilled (atmospheric pressure)

Still Proof ABV (Genshu)
44%

Distillation Date
Autumn 2009

Maturation
Enamel-lined tank

Filtration
Non chill-filtered