Yongehurst Distillery releases Japanese-style Shōchū
Toronto – Yongehurst Distillery has released a new Japanese-style Kasutori Shōchū – a variety of Shōchū produced by distilling the lees left from the fermentation of sake.
Yongehurst’s version is made from freshly pressed rice and koji soaked in sake sourced from Ontario Spring Water Sake Co. in Toronto.
“At 35% abv, this western take on Shochu can be lightened with warm/cold water or green tea, or (we believe) sipped as part of a cocktail,” explain the distillers.
New 750ml bottles are available this weekend at the distillery’s retail store.
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