Just Set It and Forget It!
Batsugun Shuzo Brewery is set to release a more than 20-year-old batch of shochu. It was distilled prior to 1984 and sat around forgotten in a storage tank.
“Our predecessors probably thought they couldn’t sell it and didn’t put it on the market,” said company president Tatsuhiko Nishi.
Apparently, letting it sit around for a long time has actually made it taste pretty good, like a malt whiskey. If you’ve had shochu before, then I’m sure you’re able to appreciate the difference.
