Takara Shochu (750ml)
How to Drink
On the rocks
Takara Shuzo, based in Kyoto, markets alocohlic bevarages and seasonings.
In the 1970s, vodka became the preferred white liquor in the United States over bourbon whisky. Japan discovered its own niche market for shochu, and in 1977, Takara Shochu Jun was introduced as a part of the white liquor revolution.
JUN, which means “pure” in Japanese, conveys its subtle natural flavours and purity in quality. The product was an immediate success, selling over a million cases by 1982, and close to 7 million cases by 1985.
Takara Shochu has a nose of warm sugar cane, sweet corn, cinnamon, vanilla, and baking spices. The palate is crisp and clean with a gentle green olive minerality that would be ideal for a martini.
Takara Shochu is made from a carefully-selected combination of grains including corn, barley, and molasses. Multiple distillations make the base clean and pure. The final shochu is a blend of these spirits diluted to 35% alcohol by volume before bottling.