Mankoi (Brown Sugar)

Yayoi Shochu Distillery is located on Amami Islands which is a part of Kagoshima, the most southern part of Japan. They are one of the oldest distilleries on the island and started to produce Kokuto Shochu back in 1922.

Mankoi means “welcome” or “invite.” Using Shiro (white) Koji and Kokuto (raw brown sugar) as the main ingredients, with atmospheric single pot distillation, the goal is to retain the flavour of the raw materials, and increase the richness. After distillation, it is matured for about 3 years in Oak Casks giving the Shochu an additional fruity and complex character without overpowering the underlying ingredients.

Recommend to drink as "lemon sour," mix with ice, lemon juice/lemon slices and top up with sparkling water.

Woody aroma, similar to whisky, sweet, spicy, & complex

900mL

Distillery: Yayoi Shochu Distillery　　Area of Origin: Amami Islands, Kagoshima

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弥生焼酎蒸留所は鹿児島県奄美群島にある島で最も古い蒸留所のひとつで、1922年に黒糖焼酎の製造を開始した。

「まんこい」とは「歓迎」「招待」という意味。白麹と黒糖を主原料とし、常圧単釜蒸留で、原料の風味を残し、コクをいかすことを重視。蒸留後、オーク樽で約3年間熟成させることで、原料の風味を損なうことなく、フルーティーで複雑な風味が加わわっている。

氷を入れ、レモン果汁/スライスを加え、炭酸水で割る「レモンサワー」で是非。

ウイスキーに似たウッディな香り、甘くスパイシーで複雑な味わい。

900mL

蔵元: 弥生焼酎蒸留所　　産地: 鹿児島県奄美群島