The SG Shochu KOME

In the world of sake, floral and fruity esters are born from a style of fermenation known as ginjo. Certain yeasts are used in conjunction with a long, low-temperature fermentation to develop delicate floral and sweet aromas. The resulting spirit is characterized by notes of apple and pineapple, bringing out a tantalizing gentle profile.

The technique essential to capturing such a delicate profile in a spirit is known as reduced-pressure distillation. Alcohol and esters become volatile at significantly lower temperatures when the pressure inside the still is reduced. Meanwhile, certain chemical reactions that occur at higher temperatures are avoided, allowing for subtle, nuanced aromas to shine through.

For a cocktail spirit, finish is as crucial as flavor. KOME achieves an uncanny balance between its robust character and stealth finish. Cocktails featuring KOME are defined by the spirit's resonant presence complimented by a decisively pristine aftertaste.

KOME plays incredibly well with virtually any fruit. Citrus oils in particular add a defining clarity to KOME cocktails, while flavors of fresh herbs, root vegetables, and leafy greens also meld seamlessly. In cocktail pairings, KOME works beautifully with cold dishes, elevating their freshness and leaning into the flavors to follow.

Tasting Notes

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