All about making whisky
The shochu produced by Kuroki Honten is made from an organic cereal base in the prefecture of Miyazaki on the island of Kyushi in southern Japan. This is the ‘honkaku’ or ‘authentic’ type of shochu. Distilled once in pot stills, they have much in common with single malt whisky. Hyakunen no Kodaku is even aged five years in sherry casks, like many Speyside malts! Very fashionable in Japan, shochu has undergone a real revival, and Kuroki Honten is one of the most respected producers: its products can be found in all of the country’s best ‘Izakaya’.