Packaging: bottle of 700 ml net
Ingredients :
Water 60%, chestnuts 20%, barleye 10%, kôji rice 6%, Rice4%, Kôbo (trace)
Pure alcohol volume : 25 %
Origin: Kôchi, Japan
TOO MUCH ALCOHOL IS BAD FOR HEALTH. ENJOY RESPONSIBLY. DRINKING EVEN SMALL QUANTITIES OF ALCOHOL DURING PREGNANCY CAN HAVE SERIOUS CONSEQUENCES ON THE CHILD'S HEALTH. IT IS FORBIDDEN TO SELL ALCOHOL TO UNDER 18s.
The most well-known region for growing chestnuts in the Kochi prefecture, is upstream of the river Shimanto-gawa.
Our shôchu base is made-up of 50 % chestnuts. A slow, low temperature distilation, so as to retain as much of the natural chestnut flavour as possible. Thanks to tjhis method we have succeeded in making a de luxe chestnut shôchu, totally unlike other chestnut shochus on the market.
From the moment you taste it its delicate fragrance and the sweet chestnut flavour are pleasantly exhaled. It is a very restricted and therefore rare production.
Drink it as it is or with an ice cube to appreciate its natural taste.
It's also delicious diluted with warm water, or sparkling water, or added to cocktails with alcohol.
The origin of the name "Dabadahiburi"
In the river Shimanto-gawa basin, the traditional "Hiburiryo" fishing method is still practiced. This method entails putting a net on the river bed, then, at the darkest moment of the night, a torch lights up the net which is moved in a special way to attract the fish and to drive them above the net so they are trapped. The fish looked for is the reputed "ayu" fish (Plecoglossus altivelis altivelis).
What is more, the local riverside inhabitants call their agora the "Daba". So, the name of our shöchu : "Dabadahiburi".
