CHILL GREEN
Maqaw enters during fermentation, not as a garnish after distillation. Hamada Shuzo’s Botaniol method carries its citrus-and-spice character into mugi shochu, while Refine Blend shapes the result into a clear, composed line.
Denzouin LABO and a wider language for shochu
CHILL GREEN was developed through Denzouin LABO, Hamada Shuzo’s field for contemporary experimentation. The purpose is not to disguise mugi shochu, but to explore how a botanical can be integrated into fermentation and remain legible after distillation.
Maqaw, the mountain black pearl
Maqaw is a Taiwanese aromatic plant often described through vivid citrus and pepper-like notes. In this product it supplies a precise bridge between freshness and spice, giving the spirit an aromatic direction that remains distinct from gin-style post-distillation flavouring.
Aroma formed in fermentation, then composed in blending
The proprietary Botaniol method introduces the botanical during fermentation. Refine Blend then brings the distilled components together for clarity and balance. The two stages explain the product more accurately than a simple list of ingredients.
Citrus lift with a sansho-like edge
The aromatic profile move through bright citrus, green aromatic detail and a peppery, sansho-like accent. The finish stays dry and refreshing, with spice acting as a line of tension rather than as heat.
Along the bright citrus and the sansho-pepper line
What is recorded above is bright citrus, a green aroma, and an accent recalling pepper or sansho. The finish continues dry and refreshing, with the spice working not as heat but as a line that sharpens the edges of the flavour. What follows are four directions that follow that aroma and line. They are not pairings the distillery states officially.
Food-pairing theory records that the aroma compounds in citrus and pepper often align at a molecular level with the aromas of seafood and fresh herbs.
Award historys for this product
Awards are presented as competition records for this specific product only; they do not guarantee individual preference or quality.
Three houses for tradition, innovation and continuity
Hamada Shuzo was founded in 1868 in Ichikikushikino, Kagoshima. Its three-house structure assigns distinct roles to Denbee-gura, Denzouin-gura and Kanayama-gura, allowing historical methods, modern development and long-term continuity to remain visible within one producer.
For current-lot specifications, availability, storage requirements and trade terms, please contact Bacchus Global.
