Teeling Explorer's Series 15 Japanese Mugi Shochu | Whisky review
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- Опубліковано 27 жов 2024
- Teeling Explorer's Series 15 Japanese Mugi Shochu | Whisky review
Shochu is the hidden gem of Japanese spirits and is consumed more than Sake domestically. Japanese Shochu is crafted from “Mugi”, the Japanese for barley. It is fermented using the traditional Koji fermentation process before it is distilled in a pot still. It is then matured in traditional Japanese oak casks. The result a distinct light, yet exotic fruity spirit unique to Japan
The 15-Year-Old Japanese Edition is crafted from a recipe of corn and malted barley. It is initially matured in ex-Bourbon barrels for eleven years, followed by a secondary maturation in ex- Mugi Shochu Japanese Spirit casks for four years. It is bottled at 46%, with no chill filtration to capture all its natural identity and full intensity of flavour.
What a nice find. Have you tried it? Please remember to like share and subscribe. It helps the channel grow. Ad revenue goes towards food for needy children in South Africa
This is interesting. I do enjoy shochu so I'm now gonna look for this. Cheers Gert, glad you liked it!
Definitely enjoyable
Great find! Shochu is a distilled spirit (though correctly mentioned before fermented first, and this one from barley) made from various base - from sweet potatoes to rice and sugar cane (no fruit based usually) (though all only used in one type) - so surprised to find it has the sweeter flavors that you and I like, but can imagine some unique flavors come through. What is interesting though is that aging is in tanks or earthenware pots - and I have never heard of casks - I do see on the Teeling site an oak cask was used - very likely Satsuma Shozu - I see on their site the oakiness gives a fruity flavor - so herein lies the secret to the sweetness - one to try on your future trip to Japan Gert! Great video as always!
It is definitely a unique flavour profile and I like it. You know I am a big fan boy of Japanese whisky. Great information mate
Shochu uses Koji fermentation (like Sake), rather than yeast-based; Mugi indicates that it is made from barley, rather than rice or other things. I agree that the subtitles are a bad idea...
Appreciate the additional information. Noted on the titles. Just trying something new.
Sure wish I could turn the subscript off... I find it annoying.
Noted