Mizu Shochu Saga Barley...$26.99
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, to enhance the subtle complexities, body and finish.
TASTING NOTES: Delicate, earthy, lively, delicious. Floral, sake-like aroma with notes of banana bread and fresh grains. Buttery texture. Drinks like a young whisky with hints of ripe melon and vanilla custard.
DRINKING SUGGESTIONS: Enjoyed best on the rocks with a single large ice (you can try with a slice of cucumber). Or enjoy as a highball, topped with soda water and garnished cucumber slices. We also suggest mixing with fresh ruby red grapefruit juice and a splash of soda, or mixing with iced green teas.
TASTING NOTES: Delicate, earthy, lively, delicious. Floral, sake-like aroma with notes of banana bread and fresh grains. Buttery texture. Drinks like a young whisky with hints of ripe melon and vanilla custard.
DRINKING SUGGESTIONS: Enjoyed best on the rocks with a single large ice (you can try with a slice of cucumber). Or enjoy as a highball, topped with soda water and garnished cucumber slices. We also suggest mixing with fresh ruby red grapefruit juice and a splash of soda, or mixing with iced green teas.
Mizu Shochu Lemongrass...$29.99
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 of locally farmed rice, freshly harvested, organic lemongrass and the pure, famous waters of Black Hair Mountain (Kurokami-yama).
At 70 proof it is more concentrated like shochus of old, yet the introduction of lemongrass is a first in shochu production; an innovative twist by master distillers Shinji Wada and Hirofumi Okoba. Grown organically atop nearby mountains, the freshly cut lemongrass is added to a rice-based mash just three days before distillation. Oils from the leaves commingle with local rice and white koji to create a distinctively refreshing shochu.
TASTING NOTES: Bright, citrusy, delicate, delicious. A blend of sake-like aromas and lemongrass on the nose. Silky mouthfeel. Hints of meyer lemon and a light sweetness that brings to mind rice pudding.
DRINKING SUGGESTIONS: Enjoyed best on the rocks, or as a highball, topped with soda water and garnished with a slice of lemon. Also enjoy with citrusy soft drinks like lemonade, iced green tea, or a variety of tropical mixers like coconut water (with a spritz of lemon).
Mizu Shochu Green Tea...$33.99
It is said that the very first seedlings of green tea in Japan were planted by the Zen Buddhist monk Myoan Eisai on a mountain in Saga Prefecture more than 800 years ago. This heritage is a great source of pride for the local farmers in the nearby town of Ureshino, which is well known for producing some of the most sought after sencha in all Japan. The legacy also serves as our inspiration for this wonderfully rich and fragrant Green Tea shochu.
Hand crafted in the traditional way, the shochu is single distilled from a mash of local harvests; two-rowed barley, black koji rice, and freshly picked, then steamed, Ureshino green tea leaves. At 70 proof it is more concentrated like shochus of old to enhance the aroma, complexities, body and finish. Rich, bold, fragrant and delicious.
GREEN TEA DETAIL: origin: Ureshino, Saga variety: yabukita harvest: nibancha (2nd flush/picking)
TASTING NOTES: Rich and fragrant with notes of matcha, passion fruit, unripened banana, fresh grass and cacao. Buttery texture with a long, delicious, lingering finish. Green tea ice cream, banana and hints of white peach.
DRINKING SUGGESTIONS: To savor the beautiful flavors of this Green Tea shochu, we suggest the traditional methods of shochu enjoyment; neat in a small snifter; ‘mizuwari’ (with a splash of cold water); ‘oyuwari’ (with hot water), first added to a ceramic cup, followed by the shochu in a 1:1 ratio; or ‘sodawari’ (with soda water) in a highball glass over ice.
