{"product_id":"freimeisterkollektiv-kasu-tori-shochu","title":"Freimeisterkollektiv Kasu-Tori Shochu","description":"\u003cp\u003eIn collaboration with Reigen Fermentation, the first shochu produced in Germany is being created in Berlin. Reigen Fermentation is the first German sake brewery, located in Berlin's Wedding district, and was founded by Katharina Koitz, Francesco Todescato, and Sebastian Mrohs. The idea was born in a Zen monastery in Japan, when Francesco and Sebastian were thinking about how the rice from Francesco’s Italian family farm could be used for European sake. The first brewing attempts took place in 2020 in collaboration with the experienced sake master Jun Sato from Japan, whose expertise is a crucial addition to the team.\u003c\/p\u003e\n\u003cp\u003eReigen brews sake according to traditional Japanese craftsmanship and the principles of natural winemaking. European raw materials are used, such as Carnaroli rice from the Veneto region, which is processed with care and a low polishing rate to maintain a full, intense aroma. The production follows the Bodai-Moto method, an ancient fermentation process that produces particularly complex and multi-layered aromas.\u003c\/p\u003e\n\u003cp\u003eShochu is a traditional Japanese distillate, generally containing 25 percent alcohol by volume. A special variety is Kasu-tori shochu, which is obtained from the alcoholic residue of sake fermentation, known as sake-kasu.\u003c\/p\u003e\n\u003cp\u003eShochu has a long tradition in Japan, documented as far back as the 15th century, and is enjoyed neat, on the rocks, or mixed with water. The collaboration between our distillery and brewery is unique: Japanese tradition meets experimental European craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eNose\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003etropical fruits, floral, cheesy notes, earthy\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePalate\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eroasted notes, bananas, citrus fruits\u003cbr\u003e\u003cstrong\u003eFinish\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003ecreamy, dark chocolate\u003c\/span\u003e\u003cspan style=\"text-decoration-line: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration-line: underline;\"\u003e\u003cstrong style=\"text-decoration-line: underline;\"\u003eAlcohol content\u003c\/strong\u003e\u003c\/span\u003e: 25.3% ABV \u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration-line: underline;\"\u003e\u003cstrong style=\"text-decoration-line: underline;\"\u003eProduction\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eFor Kasu-tori Shochu, only Carnaroli rice from Francesco Todescato’s family farm is used. First, the rice is inoculated with yellow koji, which enzymatically breaks down the starch into sugar. This is followed by spontaneous fermentation, during which yeast converts the sugar into alcohol. After fermentation, the alcoholic residue consisting of yeast and lees—the sake-kasu—remains. In the Berlin distillery, this is then distilled, resulting in an unfiltered (muroka) shochu. With a typical drinking strength of about 25% ABV, the distillate retains the complex aromas of the raw materials: tropical fruits, banana, mature mountain cheese, umami, and dark chocolate. This creates a unique, multifaceted drink that reflects both the Japanese tradition of utilizing kasu and experimental Berlin distilling art.\u003c\/p\u003e","brand":"Freimeisterkollektiv (FMK)","offers":[{"title":"Default Title","offer_id":54887127908685,"sku":"747775","price":37.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0996\/2822\/0749\/files\/747775.png?v=1790592504","url":"https:\/\/schoenbichler.at\/en\/products\/freimeisterkollektiv-kasu-tori-shochu","provider":"Theehandlung Schönbichler","version":"1.0","type":"link"}