Kinjo Shiro

Takahashi_Kinjo Shiro_Kome 750.jpg
Takahashi_Kinjo Shiro_Kome 750.jpg

Kinjo Shiro


Type of Shochu: Otsu Rui

Main Ingredient: Rice, Rice Koji

Type of Koji-Kin: White Koji-Kin

Distillation Method: Single (Less pressure)

Aged: 6 Months ~ 10 Years

Alcohol by Volume: 25% (50proof)

Food Pairings: Meat Dishes, American Fare, Pan-European Cuisine, Dark Chocolate

Tasting Notes: This special Honkaku Shochu is aged in three separate barrels - White American, Cognac and Sherry - and is then masterfully blended. This creates a dense, rich aroma and excellent balance. Just like whisky, sherry, cognac and brandy, you can enjoy this sake as digestif or enjoy with desert. 

Awards: Monde Selection 2014 - Top Gold Medal 

Size: 750ml   



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Distillery: Takahashi
Distillery Location: Kumamoto Prefecture
Founded: 1900
Profile: Takahashi Shuzo, established in Meiji 33 (1900) does not make your Run of the Mill Kome Shochu. They believe their Shochu carries the tradition and flavors of 400 years, and they are recognized as the standard of all Kumamoto Shochu, which is the center of Japan for Kome Shochu. Using only the most carefully selected rice, clean Kumamoto water, and their own capable hands and traditions, they work to create the best Kome Shochu possible.

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