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This 100% barley shochu was made by hand using white koji before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 11 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink that shines on the rocks or diluted with hot water. Vegetal with notes of green bell pepper, sweet cream, and white miso.
Light, clean kokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot still before being aged a...
Handcrafted in the traditional way, this classic shochu is single distilled from tasty Japanese two-rowed barley, black koji rice, and the pure, famous waters of Black Hair Mountain (Kurokami-yama). At 70 proof it is more concentrated, like shochus of old...
In the small onsen town of Takeo, just to the east of Arita, lies a tiny cluster of lemongrass fields that have become a source of local pride, and inspiration for this unique shochu. Handcrafted in the traditional way, it is single distilled from a mash ...
Handcrafted in the traditional way, this Sakura Cask shochu is single distilled from locally farmed Saga barley and black koji rice, then finished in rare yamazakura 'wild mountain cherry' barrels. The resulting kiss of the sakura is a harmony of spring b...
