Tenpai specialises in barley shochu and was established in 1898. This distillery was the first to make shochu using 100% barley for both the koji and mash elements of production. They have an unconventional approach and unique manufacturing method as they strive to produce products that are great to accompany and enhance food. Tenpai’s Craftsman flagship line is based on the “ultimate pairing experience”. It is crafted with a technique similar to that of kimoto sake utilising natural lactic acid bacteria and polished barley cultivated with yellow koji for the first phase of shochu fermentation. Chianti Brown has a soft, gentle aroma, silky texture and sweetness that develops into deeper umami. Think fig jam, sourdough notes with aftertaste of roasted hazelnut skins and cacao. This shochu works well with dark dishes with rich sauces and braised notes such as yakitori with sauce (tare), meatloaf with rich tomato sauce, yakiniku with sauce, grilled eel with caramelised notes, sweet and sour pork and braised lamb shanks. Brewery: TENPAI DISTILLERY Region: Fukuoka Classification: Shochu %ALC/VOL: 25% Net Volume 720ml, 1.8L Rice: Barley/Barley Koji made with yellow koji Rice Polishing Ratio: - SMV: - Serve: Chilled | On the Rocks | With Soda | Water | Hot Water | Cocktail Matching Foods: Yakitori with Tare sauce; Meatloaf with rich tomato sauce; Eel
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