Rice Shochu 'Kome'
Rice Shochu 'Kome'
Ingredients
Kome (Rice)
Koji-White
Atmospheric Pressure 750ml
ABV 40 Proof 80
Otsu-rui/Single
Competition
Product
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.
Rice Shochu Kome
I Kumamoto, Japan
About The SG Shochu
SG Shochu is a lineup of Japanese Shochu curated by bar management company and industry powerhouse SG Group, helmed by Shingo Gokan. SG Shochu includes three distinct expressions: KOME, IMO, and MUGI, made from rice, sweet potato, and barley, respectively. In the past decade, Shingo Gokan has earned his place in the cocktailing firmament through success in high-profile cocktail competitions, global honors such as 2017 Tales of the Cocktail International Bartender of the Year, and recognition as one of the industry’s most influential figures by Bar World 100 in 2021. As founder of the SG Group, Shingo has continued to earn accolades by developing award-winning bar programs in both Shanghai and Tokyo. Pursuing shochu that could be simultaneously celebrated as unparalleled in standalone quality and transcendent in high-end cocktailing, Shingo and the SG team collaborated with three of Japan’s leading shochu producers, all based in the category’s historic home of Kyushu, the farthest southwest of Japan’s main islands. The three resulting variants of honkaku shochu provide cocktailing versatility while proudly conveying over 500 years of Japanese distilling tradition.