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Zoom 2002 Suginishiki Shochu 14YO Sherry Cask

2002 Suginishiki Shochu 14YO Sherry Cask

$149
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Ordinarily Japan’s traditional rice spirit, shochu, is not barrel aged, but when Sugii-san started making it in 2000 he became fascinated with the way barrel ageing of whisky, results in rich aromas. He was not able to draw a picture that would explain clearly how the initial clear and very simple aroma of the drink right after distillation becomes so rich and flavourful by the end of the process. So Sugii-san bought himself a book about the production process of whisky and visited the Yoichi and Miyagikyo whisky distilleries run by Nikka Whisky, where he was able to see the change from the freshly distilled spirit to 3 and 5 year aged versions. The transformation brought by contact with the natural materials from which the barrel is made was surprising and astonishing. The taste created inside the barrel is a mysterious thing that cannot easily be replicated by artificial aromas or other means.

Suginishiki Sherry Cask 14 Year Old Barrel Aged Shochu has a pungent spice and caramel nose with raisin and a hint of wood. The palate is round and generous, which focuses into complex spice, fruit and a hint of sweetness.

2002 Suginishiki Shochu 14YO Sherry Cask

$149

FAQ

What is natural wine?

The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.

Are your wines vegan friendly?

In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.

Are your wines chemical free?

In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.

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