1. Double distillation to maximize the value of Rinwa
In the world of Western liquor, which is highly valued around the world, multiple distillations are commonplace. Shochu is basically distilled once, but that doesn't produce a refreshing taste. Finding meaning in multiple distillations, ``Rinwa'' distills twice at normal pressure using the only original distiller in the world. Rather than distilling twice in one distiller, the first and second distillations are done in different distillers.
Why distill twice using the original distiller? There are many reasons, but it is due to the high altitude aging that was necessary to create this aroma/taste of Rinwa.
The world spirits mentioned above (whiskey, brandy, etc.) are aged for a long time with an alcohol content of approximately 60% or more.
However, Japanese authentic shochu is never aged above 45 degrees.
As one of the aging conditions, in addition to storage age, we believe that high alcohol content is an important factor, so we tried aging at high proof.
By aging the 58% unblended sake created through double distillation in the jar, Rinwa has succeeded in bringing out the full potential of the jar and the concept of "aging."
how to drink
【straight】
First, take a small amount straight into your mouth, placing it gently on your tongue, and feel the taste.
(Shot glasses, grappa/brandy glasses are recommended)
[Twice up]
For those who feel that alcohol is strong, we recommend Twice Up.
Pour the same amount of natural water (room temperature) as Rinwa and it's done.
A different aroma rises from the glass than when drinking straight.
*Twice up: A way of drinking by pouring shochu into a glass and then adding the same amount of room temperature water as the shochu. It doesn't use ice like ice cream or mizuwari, and instead uses room-temperature water, so there's no risk of lowering the temperature too much or the ice melting and changing the taste.
Product Details
| Manufacturer |
Heaven cup
|
| Alcohol content |
58 degrees |
| kinds |
spirits |
| Raw material name |
Sachiho Golden (from Saga)
Harushizuku (produced in Fukuoka)
|
| malt |
Barley koji (white koji) |
| yeast |
Kyokai No. 9 yeast for sake |
| Distillation method |
Ten-cup type steaming (steaming twice at normal pressure)
|
| Aging method |
Jar |
| Internal capacity |
500ml |
distillery
Heaven cup
Founded in 1898 (Meiji 31). We have been making shochu for generations under the motto of ``making authentic barley shochu that we can be proud of around the world.'' The first brewery in Japan to produce authentic shochu made from 100% barley. He is also known for putting his life into creating the ``Definition of Honkaku Shochu,'' a law enacted in 2002 to establish the status of Honkaku Shochu.
In order to increase the value of authentic shochu, we use only "Nirow Barley" from Fukuoka and Saga Prefectures, ferment at low temperatures with white koji and ginjo yeast, and perform our own proprietary distillation and brewing and distillation methods. We continue to produce authentic barley shochu with a mellow barley flavor and a distinctive aged taste. The representative brand is Craftsman Tada.
*Products cannot be purchased at the manufacturer. please note
