{"title":"Shochu","description":"\u003ch2\u003eWhat is Japanese shochu?\u003c\/h2\u003e\u003ch2\u003eThere are two main types of shōchū:\u003c\/h2\u003e\u003cp\u003e1. \u003cstrong\u003eHonkaku\u003c\/strong\u003e: authentic Shōchū, distilled only once, offering very rich aromas and flavor notes.\u003c\/p\u003e\u003cp\u003eThe alcohol content of honkaku shōchū is usually 30 to 45%, which is higher than sake, so these beverages are typically diluted with hot or cold water, or even tea.\u003c\/p\u003e\u003cp\u003eOnly spirits made from grains or tubers, koji (saccharifying agent) made from the main ingredient, and water that has been fermented and distilled (rice hōchū, barley Shōchū, sweet potato Shōchū) can bear the honkaku shōchū designation.\u003c\/p\u003e\u003cp\u003eWhen consumed hot, diluted by half, the aromatic notes are powerful and the mouthfeel is then softer and more appealing. It is recommended to pour the hot liquid first, then add the shōchū to preserve all the aromas.\u003c\/p\u003e\u003cp\u003ePurists will recommend consuming it neat or with ice.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e2. \u003cstrong\u003eKorui\u003c\/strong\u003e, distilled multiple times, featuring a lighter aroma and taste, with an alcohol content below 36%.\u003c\/p\u003e\u003cp\u003eShōchū is sulfite-free and carbohydrate-free, but it remains a strong alcohol.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eCharacteristics of honkaku shōchū\u003c\/h3\u003e\u003cp\u003eIt is very important to protect the moromi from bacteria in the alcohol production process. This is why black and white koji fungi are used in the production of Honkaku Shōchū, which generates a good amount of citric acid, making the moromi highly acidic. This way, bacterial growth is controlled, and the moromi is protected from its effects. The true origins of the different types of spirits found around the world have never been fully elucidated, but it is said that a single-distillation still called an \"alembic\" was developed in the Arab world during the 5th century and spread to the east and west. Some spirits were produced in Asia in the 13th or 14th century. In Japan, it is generally believed that distillation technology was brought from Siam (present-day Thailand) to the Ryukyu Kingdom (present-day Okinawa), which actively traded with Southeast Asian countries in the 15th century. However, there is no widely accepted theory on how shōchū production technology arrived in Kyushu, although some have suggested Ryukyu, Korea, China, and Europe.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe main ingredients of honkaku shōchū are starchy foods, such as rice, barley, and sweet potatoes. Koji is always used in the production of honkaku shōchū to break down the starches in the main ingredients into sugar. While yeast can produce alcohol by digesting sugars through the fermentation process, yeast itself does not have the ability to break down starches. If only starches were used, it would be impossible to cultivate yeast or ferment starches to produce alcohol. Therefore, during the production of honkaku shōchū, black or white koji fungus is sprinkled on steamed rice or barley to allow the koji to grow for about two days. The koji contains enzymes that can break down starches into sugar, and the yeast with the koji goes through the fermentation process to produce alcohol.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the first shikomi (tank mixing), primarily carried out to cultivate yeast, approximately the same amount of koji and water is added to a fermentation tank to grow the yeast for about a week, and then to form the first moromi (fermentation mash). In the second shikomi, the main ingredient, such as rice, barley, or sweet potatoes, and water are added to the first moromi to break down the starches with the enzymes contained in the koji and ferment with the yeast to produce alcohol. The variety of Honkaku shōchū is determined based on the main ingredient added in the second shikomi process (rice shōchū, barley shōchū, sweet potato shōchū, etc.), which takes one to two weeks, depending on the main ingredient. The alcohol content of the second moromi at this stage is approximately 14 to 20%. Then, the second moromi mash is transferred to pot stills for the distillation process.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe alcohol content of moromi for shōchū is higher than that of other spirits, so it is possible to make a product with a high alcohol content after a single distillation process. Therefore, a number of volatile compounds, including alcohol, are retained to preserve the richness of the aroma and taste of the ingredients. The final product, honkaku shōchū, is stored and matured, with the alcohol level adjusted by adding water before bottling and shipping.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eShōchū rarely conflicts with food flavors. On the contrary, some unpleasant tastes in food, such as oils and fats, are washed away by the refreshing flavor of Honkaku shōchū, often making dishes more flavorful.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eThe types of shochu distillation\u003c\/h2\u003e\u003cp\u003eHonkaku \u003cstrong\u003eshōchū\u003c\/strong\u003e or awamori producers use two different single distillation methods: atmospheric distillation and vacuum distillation. In the atmospheric distillation method, as the pressure inside the still is 1 atm, the same as outside atmospheric pressure, the temperature of the moromi mush rises to about 85-95°C. The \u003cstrong\u003eshōchū\u003c\/strong\u003e moromi is highly acidic, so when heated to a high temperature, the substances it contains undergo certain chemical reactions, resulting in the generation of new volatile compounds, creating a rich aroma. In contrast, in the vacuum distillation method, the pressure inside the still is reduced to allow the temperature of the moromi to rise to only 45-55°C. Therefore, chemical reactions are not as present as in the other method, creating a light and subtle flavor in the final product. In many distilleries, a variety of flavors are created by using these two types of stills.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eRice shōchū - kome shōchū\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eKume shōchū\u003c\/strong\u003e is produced throughout Japan, with one of the oldest production areas being the Kuma region (Kumagun and Hitoyoshi cities, Kumamoto Prefecture). The \"kuma shōchū\" AOC is protected by the World Trade Organization's TRIPS agreement on intellectual property.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn this region, the Kuma River flows through a plateau surrounded by mountains, and rice has been cultivated there since the Kamakura period in the 13th century. It is not known exactly when kome shōchū production actually began in this region, but there are still nearly 30 distilleries along the river. To produce kome shōchū, rice koji is used in the first shikomi process, and steamed rice and water are added for fermentation in the second shikomi. Yellow koji fungus, typically used for sake production, was primarily employed in the development of koji for kome shōchū until the early 20th century. However, white koji fungus is widely used nowadays, and black and yellow koji fungi have also become popular among those seeking richer, more distinctive aromas and tastes. Usually, kome shōchū is stored and matured for about six months after distillation and before shipping. During this period, the taste loses some of its sharpness and the aroma sets. Kome shōchū, made from a Japanese staple food, has an appealing aroma that enhances the taste of food. There are a number of varieties of kome shōchū, including one with a richer flavor obtained by atmospheric distillation, one with a subtle aroma and light taste obtained by vacuum distillation, and one with a distinctive flavor obtained by maturation in earthen jars or barrels. The richer type is usually enjoyed with hot water, and the subtler, lighter types with ice. Generally, kome \u003cstrong\u003eshochu\u003c\/strong\u003e contains about 25% alcohol. The stronger type is more commonly enjoyed in the Kuma region, where it is customary to heat pure kome shōchū in a container called \"gara\" and drink it from a small cup called \"choku\".\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eBarley shōchū - mugi shōchū\u003c\/h3\u003e\u003cp\u003eThere are two large islands in Kyushu: Iki and Tsushima, which appear in the Gishiwajinden, a Chinese text written in the third century, as part of a primary transportation route between Japan and the Asian mainland.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhile Tsushima has steep mountains and deep forests, Iki is quite flat and has the second largest plain in Nagasaki Prefecture. Therefore, Iki is ideal for growing grains and fruits, and is also known for its quality beef and fresh seafood from the Genkai-nada Sea. In addition, it is here, on Iki, that barley \u003cstrong\u003eshōchū\u003c\/strong\u003e was born. Iki barley shōchū is made with rice koji and steamed barley, which is different from barley shōchū produced in other regions. Indeed, the ratio of rice koji to steamed barley is 1:2, which has remained constant since the Meiji era, more than a century ago.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn terms of production, the first shikomi process is carried out with rice koji, cultivated from white koji fungus, with steamed barley added for fermentation in the second and third stages of shikomi.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eTraditionally, it is produced by the atmospheric distillation method, but some barley shōchū are made by the vacuum distillation method. Each distillery on the island has its own way of making its shōchū, such as using urns for shikomi, or oak barrels for storage. Traditional Iki barley shōchū has a roasted barley aroma, which is more like chocolate-covered barley, due to the atmospheric distillation method. In this method, the starches in the barley undergo hydrolysis to produce sugar, and the sugar combined with amino acids is heated to generate the sweet, roasted aroma. It also has a rich flavor provided by the rice koji, which stands out when combined and drunk with hot water.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe name \"iki shōchū\" is protected by the WTO's TRIPS agreement on intellectual property. In contrast, barley shōchū produced in other regions, such as Oita Prefecture, is generally made with barley koji and steamed barley. The first shikomi is carried out with water and barley koji, which is cultivated with steamed barley and white koji fungus, followed by the second shikomi in which steamed barley and water are added for fermentation. Made by the vacuum distillation method, most varieties are of a fruity and light quality. As they are generally light in color, it is best to drink them with cold water or on ice. It is also excellent as a base for cocktails.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eSweet potato shochu - Imo shōchū\u003c\/h3\u003e\u003cp\u003eImo shōchū, \u003cstrong\u003esweet potato shochu\u003c\/strong\u003e, is produced throughout Kyushu, but particularly in Kagoshima Prefecture and southern Miyazaki Prefecture, as its main ingredient, the sweet potato, is a characteristic product of these regions. Generally, koji, water, and yeast are used in the first stage of shikomi to cultivate sufficient yeast, and water and steamed sweet potato pieces are added in the second stage of shikomi for fermentation, followed by distillation. The reason why there are two stages of shikomi is that fermentation proceeds smoothly even when the scale of shikomi is large.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eBefore the beginning of this method, around the early 20th century, koji, sweet potatoes, and water were combined at the same time. This method is called \"Donburi (large bowl) Shikomi\" and some distilleries have recently started to employ it based on records from that era. Although sweet potatoes are generally steamed before shikomi, some distilleries bake them to obtain a distinctive sweet and savory flavor.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eRecently, a wide variety of sweet potatoes and koji have been used for Imo shōchū. Here are some examples: Kogane-Sengan: This is the most widely used variety as the main ingredient of Imo shōchū with its whitish-yellow flesh. The shōchū produced has a sweet and rich flavor, characteristic of steamed sweet potatoes.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e- Purple-colored variety: Yamakawa Murasaki and Ayamurasaki are well-known varieties. Their flesh is purple and contains pigments called anthocyanins. The flavor of this shōchū is reminiscent of red wine and yogurt.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e- Orange-colored variety: The shōchū made with this orange-fleshed variety has a flavor quite similar to boiled carrots and pumpkins, as well as tropical fruits like papaya. The orange color comes from beta-carotene, which brings a unique aroma to the product.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eBlack koji fungus: This fungus, which was previously used for Okinawa Awamori, began to be used in Imo Shōchū production in the early 20th century. It is believed to help bring out the rich and deep flavor of sweet potatoes.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhite koji fungus: This is actually a mutant strain of black koji fungus. Due to its black spores, black koji fungus tends to stain work areas, appliances, and clothing, so this white version became popular and spread throughout the Kyushu region after the war. Shōchū made with this fungus has a slightly milder and lighter taste than that made with the black type. Although delicious with cold water or on ice, the sweet and relaxing flavor unique to Imo Shōchū is often enjoyed with hot water, as the distinctive aroma and sweet taste of the drink are enriched with heat.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhen Shōchū with an alcohol content of 25% is diluted with water in a ratio of six parts Shōchū to four parts water, the alcohol content drops almost to that of sake. The ratio is easily adjustable by changing the amount of hot water added depending on your mood. It is best to pour the hot water first and let it cool a bit before gently adding the Shōchū, so that they mix well and the subtle sweetness comes out perfectly.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn Kagoshima, however, there is another way to enjoy Imo shōchū, which involves putting shōchū and cold water in a black pot, called \"Kuro Joka,\" and heating it over direct heat. This custom is called \"Dareyame\" or \"Daiyame,\" which originally means \"to stop fatigue.\" Imo shōchū produced in Kagoshima Prefecture is called \"Satsuma shōchū\" and this geographical indication is protected by the World Trade Organization's TRIPS agreement on intellectual property.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eImo shōchū is also produced on the Izu Islands of Tokyo, and the inhabitants of these islands call it \"Shimazake,\" or island liquor. Although its production method is supposed to originate from Kagoshima, Shimazake is made with barley koji, rather than Kagoshima's rice koji, and presents an excellent combination of the sweet flavor of sweet potatoes and the light, savory flavor of barley.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eBlack sugar shōchū - kokuto shōchū\u003c\/h3\u003e\u003cp\u003eKokuto shōchū, \u003cstrong\u003eblack sugar shochu\u003c\/strong\u003e, features the subtle sweet aroma of black sugar, and is produced only on the Amami Islands of Kagoshima Prefecture. Under the Liquor Tax Act, these islands (managed by the Oshima tax office) are the only place allowed to produce this shōchū made from brown sugar and rice koji.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eCurrently, there are distilleries on Amami, Kikaijima, Tokunoshima, Okinoerabujima, and Yoronto islands. Although sugar is present, Kokuto shōchū also uses rice koji, which provides the amino acids, vitamins, and fatty acids that yeast needs to grow. The citric acids in the koji also maintain the acidity of the moromi. In addition, amino acids are the source of the high-quality alcohol aroma and ester, and rice koji improves the fermentation process, resulting in a richer flavor in the product.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eGenerally, the first shikomi for Kokuto shōchū uses rice koji cultivated with white koji fungus to develop the first moromi mash, and brown sugar is added during the second shikomi. Brown sugar is not produced directly from the white juice pressed from sugarcane, but it is obtained after the juice has simmered, concentrated, and solidified.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSolidified brown sugar is dissolved with water and steam, and the liquid is cooled to be used in the second shikomi. The brown-colored, sweet-smelling moromi mash seems delicious, but actually tastes rather sour and unsweetened, as it is in its pre-distillation state.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe aroma of black sugar shōchū has a distinctive sweetness, typical of brown sugar, and is slightly acidic with a hint of coconut oil. Its taste is subtle and is probably more pleasant when diluted in cold water rather than hot water. The Amami Oshima branch of the Kagoshima Prefecture Sake and Shōchū Makers Association designated May 9th and 10th as \"Amami Kokuto Shōchū Day,\" as this shōchū represents the rich natural environment and long tradition of the Amami region.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eSake lees shōchū - Sakekasu shōchū\u003c\/h3\u003e\n\u003cp\u003eSakekasu shochu is made from sake lees, which is what remains after sake has been pressed from the moromi mash. It has long been used for various purposes, including as an ingredient in beverages and as an antiseptic. It has also been used as Hashira shochu, a strengthening alcohol for sake brewing, which is added to the moromi before pressing to increase the alcohol level for better preservation.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eIn some regions, the non-alcoholic remnants obtained after distillation are used as fertilizer for rice cultivation, and sakekasu shochu is therefore often drunk on special occasions related to rice cultivation. This includes ritual events in shrines and Sanabori festivals that celebrate the end of harvests (\"Sanaburi shochu\").\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eThese are based on the philosophy that rice is used without waste (rice as a staple food, as an ingredient in sake, sake lees, and shochu, as well as recycling the residue after distillation to be used as fertilizer for rice cultivation the following year).\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTwo methods are used in the production of Sakekasu shochu: Kasutori and Kasumoromitori.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eSake lees contain residual yeast and rice, as well as about 8% alcohol, which are re-fermented to increase the alcohol content a little more before distillation.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKasutori:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eIn this traditional method, sake lees are added to a small amount of water, fermented for about a month with the help of the yeast contained in the lees, and distilled in steam vessels. The fermented sake lees are mixed with rice bran and spread into the vessels to ensure good exposure to steam. This steam, which contains a good amount of alcohol, is then cooled to become shochu.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eAs rice bran is mixed in before distillation, Kasutori shochu has a complex, sweet, and savory flavor derived from sake lees, rice husks, and dried grass. The type distilled in a wooden vessel also has a subtle woody aroma. As these distinctive aromas and flavors are very strong just after distillation, the shochu is stored for some time to allow for settling. The most popular way to enjoy Kasutori shochu is to drink it neat or on the rocks, and it can also be used as a base for making plum liqueur.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKasumoromitori:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eIn this method, sake lees and water are mixed to form a mash, fermented for two weeks, then distilled using either atmospheric or vacuum distillation. Sake lees are sometimes used as ingredients for the second shikomi.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eGenerally, Kasumoromi shochu is a little milder than Kasutori shochu, in terms of aroma and taste. A new variety of Sakekasu shochu is made from finely ground lees from high-quality sake, using the vacuum distillation method. It has a sophisticated flavor similar to that of high-quality sake. It is excellent both neat and on the rocks.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eProtected Designations of Origin (AOC)\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eThe WTO, based on the concept of \"terroir\" or unique traditional regional qualities, has granted Protected Designation of Origin certification to three categories of shochu:\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eIki shochu,\u003c\/p\u003e\n\u003cp\u003eKuma shochu\u003c\/p\u003e\n\u003cp\u003eSatsuma shochu\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eSource: Japan Sake and Shōchū Maker Association\u003c\/p\u003e","products":[{"product_id":"alcool-distille-de-riz-shochu-ginjo-fusa-no-tsuyu-igp-kuma-shochu","title":"Ginjo Fusa No Tsuyu distilled rice Shōchū - Kuma Shochu PGI - 700ml","description":"\u003cp\u003e\u003cspan style=\"color: #008000;\"\u003e\u003cstrong\u003eWant to know more about Shōchū? See the \"Documents to download\" tab \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(PDF format)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe rice kôji (starter mash) and yeast used, the rice moromi mash slowly aged at low temperature, and its very low temperature distillation give it a very elegant aroma. Particularly smooth and very fruity, its taste is very surprising and very close to Nihon Shu sake but much more powerful.\u003cbr\u003e\u003cbr\u003eThis shōchū benefits from the Kuma Shōchū Protected Geographical Indication\u003c\/p\u003e","brand":"FUSANOTSUYU","offers":[{"title":"Default Title","offer_id":54111350391117,"sku":"NISFS2","price":26.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/FS2-s.webp?v=1782142127"},{"product_id":"shochu-de-riz-koshu-tokugin-11-ans-dage","title":"Rice Shōchū Koshu Tokugin aged 11 years - 720ml","description":"\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #008000;\"\u003e\u003cstrong\u003eWant to know more about Shōchū? Head to the \"Documents to download\" tab \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(PDF format)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eSeasoned shōchū IG Kuma enthusiasts say it has the \"taste of nostalgia\".\u003c\/p\u003e\n\u003cp\u003eThe second fermentation of this shōchū uses yellow koji, which gives it a particular sweetness.\u003c\/p\u003e\n\u003cp\u003eThe aromatic notes are surprising: puffed rice, butter and sake sweets, dried mushrooms (porcini, hedgehog mushroom), hay, fermented apple, Norman pommeau, cereals, woody and spiced accents, young hazelnuts, crystalline touches.\u003c\/p\u003e\n\u003cp\u003eThe yellow koji gives this shōchū a complex palate, with a slight bitterness, hints of absinthe and gin, followed by notes of dried mushrooms, subtle touches of maple and liquorice.\u003c\/p\u003e","brand":"ROKUCHOSHI SHUZO","offers":[{"title":"Default Title","offer_id":54111358550349,"sku":"NISROK11","price":30.42,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ROK11-2-s.webp?v=1782200301"},{"product_id":"shochu-au-yuzu","title":"Yuzu shōchū - 720ml","description":"\u003cp\u003eThe yuzu used is the highly renowned yuzu from Mito-cho, Masuda City, one of the main yuzu-producing areas in the Chugoku region.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111359861069,"sku":"NISOH3","price":15.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/OH3-s.webp?v=1782200153"},{"product_id":"kuma-shochu-sengetsu","title":"KUMA SHOCHU SENGETSU - 720ml","description":"\u003cp\u003eThe word sengetsu does not only mean \"crescent moon\", but it actually refers to the finest type of crescent moon, where the moon resembles a curved thread in the sky.\u003c\/p\u003e\n\u003cp\u003eThe six stars surrounding the crescent moon on the label represent the six toji — master distillers — who have carefully guarded the history of Sengetsu for over a century. This Sengetsu shochu is ideal for discovering this Japanese spirit, and for sake lovers in search of something new.\u003c\/p\u003e","brand":"SENGETSU SHUZO","offers":[{"title":"Default Title","offer_id":54111367594317,"sku":"NISSENG1","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SENG1-s.webp?v=1782200300"},{"product_id":"shochu-yamahotaru","title":"YAMAHOTARU Shochu - 720ml","description":"\u003cp\u003eThis shochu bears the name \"Yamahotaru\", meaning mountain fireflies, reflecting the town of Asagiri (Kuma County), where many fireflies fly at the beginning of summer, and it is very well regarded.\u003c\/p\u003e\n\u003cp\u003eThe town of Asagiri, where the Takada Shuzo brewery is located, benefits from fine rice and clear water. The goal was to create a highly aromatic shochu in this blessed environment, and a rice shochu with a wonderful ginjo aroma was born.\u003c\/p\u003e\n\u003cp\u003eHowever, as the fermentation period is longer than usual, it is not possible to produce large quantities of this shochu.\u0026nbsp;\u003c\/p\u003e","brand":"TAKATA SHUZOJO","offers":[{"title":"Default Title","offer_id":54111367725389,"sku":"NISTKT4","price":28.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TKT4-s.webp?v=1782200372"},{"product_id":"shochu-de-riz-complet-meijihatouka-35","title":"Wholegrain Rice Shochu \"MEIJIHATOUKA\" 35% - 720ml","description":"\u003cp\u003eThe palate is rich, very round, with notes of cereals, toasted touches, a sweetness like a fine genmaicha, a hint of lactic, a rich umami.\u003c\/p\u003e","brand":"YAMATOICHI SHUZO","offers":[{"title":"Default Title","offer_id":54111389679949,"sku":"NISYMT1","price":49.92,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YMT1-medaille_Or_Kura_Master-s.webp?v=1782200713"},{"product_id":"shochu-oak-road-sakura","title":"OAK ROAD SAKURA shochu - 720ml","description":"\u003cp\u003eIt is rare for a Kuma shochu brewery to have such a selection of oak barrels. Oak Road uses five different types of oak barrels, previously used for famous spirits such as Hennessy and Remy Martin, and expert craftsmen blend small quantities of the original amber-coloured eau-de-vie while observing its maturation.\u003c\/p\u003e\n\u003cp\u003eWhite oak barrels\u003c\/p\u003e\n\u003cp\u003eOak barrels are suitable for long-term storage, as oak imparts a fine flavour to the liqueur.\u003c\/p\u003e\n\u003cp\u003eLimousin oak barrels\u003c\/p\u003e\n\u003cp\u003eThese barrels are made from Limousin oak, originating from the Limousin region of France.\u003c\/p\u003e\n\u003cp\u003eCognac barrels\u003c\/p\u003e\n\u003cp\u003eThese are barrels in which the eau-de-vie has matured, leaving a rich aroma.\u003c\/p\u003e\n\u003cp\u003eSherry barrels\u003c\/p\u003e\n\u003cp\u003eThese are barrels in which sherry, characterised by its dark red colour and sweetness, is matured and stored.\u003c\/p\u003e\n\u003cp\u003eScotch barrels\u003c\/p\u003e\n\u003cp\u003eThese are barrels in which Scotch whisky, matured for more than three years in wooden barrels, is stored.\u003c\/p\u003e\n\u003cp\u003eThis shochu, aged for 3 years, is fermented in a jar and then matured in 5 types of oak barrels. It is characterised by fruity, spicy notes and hints of cherry wood.\u003c\/p\u003e","brand":"TAKATA SHUZOJO","offers":[{"title":"Default Title","offer_id":54111395479885,"sku":"NISTKT5","price":59.54,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TKT5-s.webp?v=1782200372"},{"product_id":"shochu-de-riz-hakutake-shiro-25","title":"Hakutake Shiro rice shochu 25% - 200ml","description":"\u003cp\u003eThe palate is fresh and elegant, again with notes of white fruits, pear and white peach. For cocktail enthusiasts, it makes an excellent base and can be mixed with your favourite drinks. It is particularly recommended as a low-calorie alternative to vodka in cocktails.\u0026nbsp;\u003c\/p\u003e","brand":"TAKAHASHI SHUZO","offers":[{"title":"Default Title","offer_id":54111397511501,"sku":"NISTASH2","price":7.67,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TASH2-s.webp?v=1782200372"},{"product_id":"shochu-soba-jihei-10-ans-dage","title":"SOBA JIHEI Shochu, aged 10 years - 500ml","description":"\u003cp\u003eSince alcoholic beverages, and shochu in particular, are consumed predominantly during meals, vacuum distillation allows for simpler flavours to be obtained. This buckwheat shochu, aged for 10 long years, is simply remarkable.\u003c\/p\u003e\n\u003cp\u003eThe aromas are sweet, evoking ripe fruits and exotic fruits. After a decade of ageing, it offers a deep flavour. Its sweetness is perceptible and its texture is velvety. The palate is smooth, the buckwheat is well present, with notes of cereals, fermented touches, and a beautiful sweetness.\u003c\/p\u003e\n\u003cp\u003eYou will appreciate the powerful notes of soba or soba dashi, with accents of bread and toast\u003c\/p\u003e","brand":"MATSUSHITA JOZOJO","offers":[{"title":"Default Title","offer_id":54111401509197,"sku":"NISSMA2","price":35.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SMA2-s.webp?v=1782200300"},{"product_id":"shochu-shin-sakura-no-sato","title":"SHIN SAKURA NO SATO Shochu - 720ml","description":"\u003cp class=\"MsoNormal\" style=\"margin-bottom:0cm;\"\u003eThis shochu is produced using vacuum distillation, which yields light and subtle flavours.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom:0cm;\"\u003eAs alcoholic beverages, and in particular shochu, are consumed mainly during meals, vacuum distillation allows for simpler, cleaner flavours.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom:0cm;\"\u003eThe distinctive feature of Shin Sakura no Sato shochu is its sweet, fresh aroma on the palate.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom:0cm;\"\u003eYou will appreciate the highly floral, fruity notes, the accents of ripe melon, and the cereal notes when it is diluted. Offering a pleasant sweetness, this shochu has a refreshing finish.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom:0cm;\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom:0cm;\"\u003eHow to enjoy your shochu?\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cp class=\"MsoListParagraphCxSpFirst\" style=\"margin-bottom:0cm;text-indent:-18pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family:Symbol;\"\u003e\u003cspan\u003e·\u003cspan style=\"font:7pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003eNeat: slowly savour the flavour with a small quantity of shochu in your mouth.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cp class=\"MsoListParagraphCxSpMiddle\" style=\"margin-bottom:0cm;text-indent:-18pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family:Symbol;\"\u003e\u003cspan\u003e·\u003cspan style=\"font:7pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003eOn the rocks: place ice cubes in a glass and slowly pour the shochu over them to fully enjoy the flavours. You can add a slice of lemon.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cp class=\"MsoListParagraphCxSpMiddle\" style=\"margin-bottom:0cm;text-indent:-18pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family:Symbol;\"\u003e\u003cspan\u003e·\u003cspan style=\"font:7pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003eMizu-wari, that is to say diluted with water and ice cubes: put water (preferably still water) in a glass and pour the shochu into it. Do not hesitate to use the shochu\/water ratio you prefer.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cp class=\"MsoListParagraphCxSpLast\" style=\"margin-bottom:0cm;text-indent:-18pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family:Symbol;\"\u003e\u003cspan\u003e·\u003cspan style=\"font:7pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003eOyu-wari, that is to say diluted with hot water: opt for water at 50°C–60°C; it is essential to first pour the shochu into the cup and then cover it with the hot water to fully enjoy all the aromas. You can do the same by replacing the water with tea.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cp class=\"MsoListParagraphCxSpLast\" style=\"margin-bottom:0cm;text-indent:-18pt;\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom:0cm;\"\u003eThis shochu will also be remarkable lengthened with sparkling water or as a replacement for gin in a shochu tonic in the style of a gin and tonic.\u003c\/p\u003e\n\u003cp class=\"MsoListParagraphCxSpLast\" style=\"margin-bottom:0cm;text-indent:-18pt;\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom:0cm;\"\u003eThis shochu will pair perfectly with sushi, fish carpaccio, salads with citrus fruits and aromatic herbs, grilled or steamed fish…\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom:0cm;\"\u003e\u003c\/p\u003e","brand":"MATSUSHITA JOZOJO","offers":[{"title":"Default Title","offer_id":54111401607501,"sku":"NISSMA1","price":23.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SMA1-s.webp?v=1782200302"},{"product_id":"shochu-de-riz-taru-sengetsu-vol-alc-25-720-ml","title":"Rice Shochu TARU SENGETSU, Vol. Alc. 25%, 720 ml","description":"\u003cp\u003eTARU means barrel.\u003cbr\u003eThe cellar master of the Sengetsu distillery assembled the finest rice shochu from the distillery and then aged it in oak barrels for at least 6 years. The fusion of the rich aroma of oak barrels that have matured over many years and the flavour of rice shochu offers aromas of nuts, cherry bonbons, vanilla and spices.\u003cbr\u003eThe oak notes, very present, evoke freshly mulched wood in summer.\u003cbr\u003eThe colour is amber, golden.\u003cbr\u003eThe palate is smooth, indulgent, almost creamy. The slightly woody oak notes and vanilla accents return.\u003cbr\u003eThis shochu can be enjoyed neat, at the end of a meal, on ice or at room temperature, or diluted with 1\/3 of very cold water alongside grilled beef, hard cheese (Comté, Parmesan, Mimolette) or even a good chocolate dessert.\u003c\/p\u003e","brand":"SENGETSU SHUZO","offers":[{"title":"Default Title","offer_id":54111403704653,"sku":"NISSENG5","price":24.71,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SENG5-s.webp?v=1782200299"},{"product_id":"shochu-homura-no-kokuin-mini-10-ans-dage","title":"HOMURA NO KOKUIN SHOCHU, 10-year-old mini - 720ml","description":"\u003cp\u003eThis is an authentic amber masterpiece, luxurious, combining the genuine fragrance of white oak from new casks with the smoothness of aged rice shochu. Ageing in oak casks according to the distiller's own ageing methods, so as to best bring out the natural flavours of the wood and create a smooth yet delicately fragrant aged shochu, lends Homura No Kokuin delicate aromas of banana and vanilla, leather, dried apricot, woody and buttery notes, even caramel, with hints of roasting.\u003c\/p\u003e","brand":"SENGETSU SHUZO","offers":[{"title":"Default Title","offer_id":54111403802957,"sku":"NISSENG2","price":58.17,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SENG2-s.webp?v=1782200300"},{"product_id":"shochu-de-riz-koshu-shingetsu-14-ans-dage","title":"14-year-old Koshu Shingetsu rice shōchū - 720ml","description":"\u003cp\u003eWould you like to know more about Shōchū? Head to the \"Documents to download\" tab (PDF format)\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe aromas evoke hay, hazelnut or dried almond, dried date, with accents of dried mushrooms, lactic touches of whey, hints of citrus peel and white flowers (lily).\u003c\/p\u003e\n\u003cp\u003eThe palate is elegantly soft and delicate, with notes of coconut water, fresh almond, and very ripe white peach.\u003c\/p\u003e","brand":"ROKUCHOSHI SHUZO","offers":[{"title":"Default Title","offer_id":54111403868493,"sku":"NISROK9","price":30.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ROK9-2-s.webp?v=1782200299"},{"product_id":"shochu-de-riz-koshu-aka-13-ans-dage","title":"13-year-old Koshu Aka rice shōchū - 720ml","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"color:#008000;\"\u003e\u003cstrong\u003eWant to find out more about Shōchū? Head to the \"Documents to download\" tab \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(PDF format)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\nThe aromas reveal notes of wood, citrus, green walnut husk, umeshu, tobacco leaves, young hay and ripe pineapple.\u003c\/p\u003e\n\n\u003cp\u003eThe palate is a caress of softness, with accents of fresh walnut, fresh pineapple, green pear and citrus, finishing dry.\u003c\/p\u003e\n\n\u003cp\u003eAccording to purists, this shōchū should be enjoyed at room temperature or on the rocks.\u003c\/p\u003e\n\n\u003cp\u003eThe label and box design were created by Keisuke SERIZAWA, a Living National Treasure of Japan.\u003c\/p\u003e","brand":"ROKUCHOSHI SHUZO","offers":[{"title":"Default Title","offer_id":54111403901261,"sku":"NISROK7","price":43.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ROK7-2-s.webp?v=1782200299"},{"product_id":"shochu-de-riz-koshu-kogin-10-ans-dage","title":"10-year-old Koshu Kogin rice shōchū - 720ml","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWant to know more about Shōchū? Head to the \"Documents to download\" tab \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(PDF format)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e100% of the rice used is grown near the distillery, with 90% being the \"HINOHIKARI\" variety.\u003c\/p\u003e\n\u003cp\u003eThe first aromas evoke citrus then old plum, caramel, vanilla, tropical fruits, coconut, hay, and oak barrel.\u003c\/p\u003e","brand":"ROKUCHOSHI SHUZO","offers":[{"title":"Default Title","offer_id":54111403934029,"sku":"NISROK6","price":64.17,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ROK6-2-s.webp?v=1782200300"},{"product_id":"shochu-de-riz-koshu-koddai-ikko-11-ans-dage","title":"11-year-old Koshu Koddai-Ikko rice shōchū - 720ml","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWant to know more about Shōchū? Head to the \"Documents to download\" tab \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(PDF format)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eSurprisingly, this shōchū is very smooth, round, very rich and fragrant on the palate.\u003c\/p\u003e\n\u003cp\u003eThe aromas, lightly smoky, evoke mocha, fudge caramel, vanilla, fermented banana, white flowers (lily of the valley, honeysuckle), all on fresh and lactic notes.\u0026nbsp;\u003c\/p\u003e","brand":"ROKUCHOSHI SHUZO","offers":[{"title":"Default Title","offer_id":54111403966797,"sku":"NISROK5","price":63.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ROK5-2-s.webp?v=1782200299"},{"product_id":"rok3-shochu-de-riz-et-orge-koshu-daikoshu-toroshikaya-38-720-ml","title":"ROK3 - Rice and Barley Shochu Koshu DAIKOSHU TOROSHIKAYA 38% 720 ml","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWant to know more about Shōchū? Head to the \"Documents to download\" tab \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(PDF format)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eIt has been awarded the prestigious \"Crystal Taste Award\" and 3 stars for 3 consecutive years at the International Taste Institute Competition.\u003c\/p\u003e\n\u003cp\u003eThe aroma is very rich, with notes that are at once floral, of yellow fruits, dried coconut, ripe mango, honey, vanilla, cocoa, maple, black sugar, and exotic fruits, reminiscent of old amber rums.\u003c\/p\u003e\n\u003cp\u003eThe palate, indulgent, evokes caramel fudge, liquorice stick, cocoa mucilage, cocoa bean, with a pleasant slight acidity and hints of aromatic herbs.\u003c\/p\u003e\n\u003cp\u003eYou will appreciate its very well-balanced depth.\u003c\/p\u003e","brand":"ROKUCHOSHI SHUZO","offers":[{"title":"Default Title","offer_id":54111403999565,"sku":"NISROK3","price":60.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ROK3-2-s.webp?v=1782200299"},{"product_id":"shochu-de-riz-10-ans-dage","title":"10-year-old rice shōchū - 720ml","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWant to know more about Shōchū? Head to the \"Documents to download\" tab \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(PDF format)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eMature and of superior quality, it is made from carefully selected original sake refined over time.\u003c\/p\u003e\n\u003cp\u003eIt has a full and deep flavour, mellow and thick, with characteristics of rich raw ingredients, and a perfect balance between spiciness, bitterness, pungency, and astringency around an all-encompassing sweetness.\u003c\/p\u003e\n\u003cp\u003eThe aromas reveal great softness, with notes of dried herbs, hay, mushroom, undergrowth, toasted spices, and vanilla.\u003c\/p\u003e\n\u003cp\u003eThe palate is rich, harmonious, lightly spiced, with a slight astringency, and hints of myrtle, rosemary, and génépi.\u003c\/p\u003e\n\u003cp\u003eThe characters on the label are the work of calligrapher Kawachi SEPPO, originally from the city of Hitoyoshi.\u003c\/p\u003e","brand":"ROKUCHOSHI SHUZO","offers":[{"title":"Default Title","offer_id":54111404032333,"sku":"NISROK13","price":53.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ROK13-2-s.webp?v=1782200301"},{"product_id":"shochu-de-riz-et-dorge-koshu-toroshikaya-10-ans","title":"10-year-old Koshu Toroshikaya rice and barley shōchū - 720ml","description":"\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #008000;\"\u003e\u003cstrong\u003eWould you like to learn more about Shōchū? Head to the \"Documents to download\" tab\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(PDF format)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe aromas are rich: black sugar, fudge caramel, vanilla, dulce de leche, cereal, toast, brioche, cocoa maple.\u003c\/p\u003e\n\u003cp\u003eThe palate is indulgent: vanilla, cocoa, caramel, muscovado sugar, liquorice, caramelised ripe banana.\u003c\/p\u003e","brand":"ROKUCHOSHI SHUZO","offers":[{"title":"Default Title","offer_id":54111404065101,"sku":"NISROK12","price":39.17,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ROK12-2-s.webp?v=1782200299"},{"product_id":"shochu-dorge-et-de-riz-koshu-taikoisson-14-ans-dage","title":"14-year-old Koshu Taikoisson barley and rice shōchū - 720ml","description":"\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #008000;\"\u003e\u003cstrong\u003eWant to learn more about Shōchū? Head to the \"Documents to download\" tab \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(PDF format)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"ROKUCHOSHI SHUZO","offers":[{"title":"Default Title","offer_id":54111404163405,"sku":"NISROK10","price":54.12,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ROK10-2-s.webp?v=1782200299"},{"product_id":"rok1-shochu-de-riz-koshu-chojukutokugin-11-ans-d-age-25-720-ml","title":"ROK1 - Koshu Rice Shochu CHOJUKUTOKUGIN 11 Years Old 25% 720 ml","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWant to know more about Shōchū? Head to the \"Documents to download\" tab \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(PDF format)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe nose is rich and complex, with accents of fennel, liquorice, pineapple, fig, candied persimmon, fermented pear, cocoa, and narazuke (small fermented melons).\u003c\/p\u003e\n\u003cp\u003eThe palate is entirely round and suave, with dominant notes of pear, vanilla, and cocoa.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe rare bottles of this cuvée are numbered. The label design is by Keisuke SERIZAWA, a Living National Treasure of Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"ROKUCHOSHI SHUZO","offers":[{"title":"Default Title","offer_id":54111404196173,"sku":"NISROK1","price":33.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ROK1-3-s.webp?v=1782200300"},{"product_id":"shochu-de-lie-de-sake-yamatsuru-choki-chozo","title":"Yamatsuru Choki Chozo Sake Lees Shōchū - 720ml","description":"\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #008000;\"\u003eWould you like to know more about Shōchū? Head to the \"Documents to download\" tab (PDF format)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis Shōchū, with its slightly veiled clarity, slow, numerous and regular legs, green hues and pale straw-yellow colour, offers intense, graceful aromatic notes of apricot, pineapple, lemon, mango, pear, green apple, rice pudding, yoghurt, mushroom, passion fruit, and exotic fruits.\u003cbr\u003eThe palate is balanced, with medium acidity, low bitterness, medium umami, a full body, and intense flavours: fruity, floral, traditional, aged.\u003cbr\u003eA very long finish.\u003cbr\u003e\u003cspan style=\"color: #b22222;\"\u003e\u003cstrong\u003eClick on the image to discover the jury's opinion in detail\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noreferrer noopener\" href=\"\/img\/NAKAMOTO-KURA-MASTER-FR(1).pdf\" target=\"_blank\"\u003e\u003cimg style=\"width: 500px; height: 353px;\" alt=\"\"\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"NAKAMOTO SHUZO","offers":[{"title":"Default Title","offer_id":54111406522701,"sku":"NISNAKA2","price":50.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/NAKA2-2-s.webp?v=1782200076"},{"product_id":"shochu-dorge-koussei-haku","title":"Barley Shōchū Koussei Haku - 720ml","description":"\u003cp\u003eWould you like to know more about Shōchū? Head to the \"Documents to download\" tab (PDF format)\u003c\/p\u003e\n\u003cp\u003eDistillation is carried out two-thirds under vacuum and one-third at atmospheric pressure.\u003c\/p\u003e\n\u003cp\u003eA great aromatic richness for this light and elegant Shōchū, exhaling notes of caramel, milk jam, toasted cereals, popcorn, biscuit, tobacco, coffee, and vanilla.\u003cbr\u003eOn the palate, the mouth is light and smooth with accents of caramel, dulce de leche, coffee, Ovomaltine, chicory, and toasted cereals.\u003c\/p\u003e","brand":"JYOTOKUYA","offers":[{"title":"Default Title","offer_id":54111415796045,"sku":"NISJYO3","price":28.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/JYO3-s.webp?v=1782197816"},{"product_id":"shochu-dorge-non-filtre-toyonohoshi","title":"Unfiltered barley Shōchū Toyonohoshi - 720ml","description":"\u003cp\u003e\u003cspan\u003eWould you like to know more about Shōchū? Head to the \"Documents to download\" tab (PDF format)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn order to make the best use of the original characteristics of the barley, the barley polishing rate is only 10% compared to the usual 35%.\u003cbr\u003eDistillation is carried out at atmospheric pressure and the blending is done at bottling with Japanese spring water to reach an alcohol volume of 25% without filtration.\u003cbr\u003e\u003cbr\u003eThis Shōchū with notes of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enuts\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis characterised by a rich and intense aroma,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eburnt cereal, woody notes, wild herbs (génépi), caramelised sugar\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto the extreme.\u003cbr\u003e\u003cstrong\u003eThe palate is a true caress\u003c\/strong\u003e, rounded, soft, smoky,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewith indulgent accents of cereals.\u003c\/strong\u003e\u003c\/p\u003e","brand":"JYOTOKUYA","offers":[{"title":"Default Title","offer_id":54111415992653,"sku":"NISJYO2","price":28.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/JYO2-s.webp?v=1782197816"},{"product_id":"shochu-dorge-torrefie-usa-bozu-dochu","title":"Roasted barley Shōchū Usa-Bozu Dochu - 720ml","description":"\u003cp\u003e\u003cspan style=\"color: #008000;\"\u003eWant to know more about Shōchū? Head to the \"Documents to download\" tab (PDF format)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe distinctive feature of this Shōchū lies in its secondary fermentation, during which roasted and smoked barley is added.\u003cbr\u003eDistillation is carried out at atmospheric pressure.\u003cbr\u003e\u003cbr\u003eThe roasted aromas evoke \u003cstrong\u003ewarm popcorn, coffee, maple syrup, caramel, toasted bread\u003c\/strong\u003e.\u003cbr\u003eThe flavours are indulgent, \u003cstrong\u003eumami of barley tea, coffee, maple syrup, caramel, cocoa, toasted bread.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"JYOTOKUYA","offers":[{"title":"Default Title","offer_id":54111416025421,"sku":"NISJYO1","price":28.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/JYO1-s.webp?v=1782197816"},{"product_id":"shochu-de-riz-toki-no-fuin-kohaku-10-ans-d-age-30-700ml","title":"Rice Shochu TOKI NO FUIN KOHAKU, 10 years old, 30%, 700ml","description":"\u003cp\u003e\u0026nbsp;This vintage shochu, distilled in a particular atmosphere reminiscent of whisky, reflects the brewery's passion and the unwavering dedication of its craftsmen.\u003c\/p\u003e\n\u003cp\u003eThe aromatic notes evoke nuts and caramel.\u003cbr\u003eIt stands out for its traditional flavour — gentle on the palate at first, then robust. The palate is smooth and indulgent. You can detect subtle oaky, woody notes along with hints of vanilla and caramel.\u003c\/p\u003e","brand":"FUKANO SHUZO","offers":[{"title":"Default Title","offer_id":54111418253645,"sku":"NISFUK2B","price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/FUK2B-z1-s.webp?v=1782142127"},{"product_id":"shochu-toki-no-fuin-genshu-40","title":"Shochu TOKI NO FUIN GENSHU 40% - 720ml","description":"\u003cp\u003eThis vintage shochu reflects the brewery's passion and the unwavering dedication of its craftsmen.\u003c\/p\u003e\n\u003cp\u003eThis shochu is not diluted with water when it comes out of the still. The aromatic notes are powerful, evoking warm rice and caramel. It stands out for its traditional flavour — gentle on the palate at first, then robust. The subtle earthy scent and the characteristic depth of black koji leave a lasting impression. This shochu is best enjoyed chilled (+15°C) or warm at +60°C. It can be diluted with water for a milder taste.\u003c\/p\u003e","brand":"FUKANO SHUZO","offers":[{"title":"Default Title","offer_id":54111418319181,"sku":"NISFUK2","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/FUK2-z2-s.webp?v=1782142128"},{"product_id":"shochu-de-riz-sho-excellence-30-ans-dage","title":"Rice Shōchū Sho Excellence, aged 30 years - 700ml","description":"\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #008000;\"\u003e\u003cstrong\u003eWant to know more about Shōchū? Head to the \"Documents to download\" tab \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e(PDF format)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eEach barrel having its own character, the shōchū from each barrel are continuously blended to create a uniform, balanced, deeper flavour. The palate entry is surprising, very fruity, very rich, with a pronounced rice aroma.\u003cbr\u003e\u003c\/p\u003e","brand":"FUSANOTSUYU","offers":[{"title":"Default Title","offer_id":54111418581325,"sku":"NISFS1","price":49.58,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/FS1-s.webp?v=1782142128"},{"product_id":"shochu-kuromoji-hikimi-ushou-morinoka","title":"Shōchū Kuromoji Hikimi Ushou Morinoka","description":"\u003cp\u003eIt was created to be drunk like a saké, in a small cup, so that its magnificent aroma does not interfere with the food, but complements it with a clean and refreshing taste.\u003cbr\u003eIt has been well received in Japan by women who do not like the rustic aroma of potato shōchū.\u003cbr\u003eIt differs from gin, which is made from several botanicals.\u003cbr\u003eIt has a gentle aroma and herbal flavours. You can enjoy it on the rocks, in a cocktail, or lengthened with tonic.\u003cbr\u003eThe feathers on the bottle label represent the Yatagarasu, incarnation of the sun, and its three legs represent the sky (god), the earth (natural environment) and the human (human).\u003cbr\u003eThe flowers and leaves beneath the wings represent the kuromoji.\u003c\/p\u003e","brand":"AOIYA","offers":[{"title":"40%","offer_id":54111489491277,"sku":"NISAOK2","price":46.67,"currency_code":"EUR","in_stock":true},{"title":"25%","offer_id":54111489524045,"sku":"NISAOK1","price":26.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/AOK2-s.webp?v=1782139413"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/SENG5-s.webp?v=1786376549","url":"https:\/\/www.nishikidori.com\/en\/collections\/shochu.oembed","provider":"Nishikidori","version":"1.0","type":"link"}