Towari Soba Shochu

Produced by the Takara Shuzo located not far from Kyoto, Towari Soba is a shochu that has the specificity of being made from 100% buckwheat, unlike the more classic shochu whose basic ingredients are more rice, barley or sweet potato. Rarely used for the elaboration of shochu, buckwheat is a cereal more difficult to ferment with Koji and its use is a feat that reveals a real know-how in saccharification.

This specificity is fully expressed during tasting with a fruity profile that is accompanied by a slight smoky taste like Scottish single malts. Distilled under normal pressure to obtain rich and deep flavors, this shochu has a silky and delicate texture that will accompany fish, pork or chicken dishes as well as spicy dishes.

Like most shochu, Towari Soba can be enjoyed chilled, lightly warmed in a mayor's bath, cut with cool or hot water, but also just with a few ice cubes or as a cocktail.

For more than a century the Takara Shuzo, famous for its production of mirin, shochu and sake, has been making all its premium sake and shochu in Nada (Hyogo) at the Shirakabegura brewery, which produces entirely by hand.