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SHOCHU
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CollectionSHOCHU
Explore brands and distilleries.
AKARUI NOSON
Kagoshima, Kirishima-cho Distillery
BAKKAN NASAKESHIMA
Hachijo-shima island, Hachijo Kohatsu
BENIOTOME
Fukuoka, Beniotome Sake Brewery
DAIYAME, SEKITOBA
Kagoshima, Hamada Distillery.
GOHEI
Miyazaki, Himeizumi Distillery
GOKUJOTSUTSUMI
Kumamoto, Tsutsumi Distillery
JYOTOKUYA-DOCHU
Oita, Jyotokuya Distillery
KAWAGOE
Miyazaki, Kawagoe Distillery
KOKUBU
Kagoshima, Kokubu Distillery
MITAKE
Japanese Shochu
MORI-IZO
Kagoshima, Mori-Izo Distillery
NAKAMURA
Kagoshima, Nakamura Distillery
NEKKA
Fukushima, Oku-Aizu Distillery
OKUKUMA Sherry Cask
Kumamoto, Toyonaga Distillery
ROKUSHOSHI
Kumamoto, Rokushoshi Distillery
SATO no AKEBONO
Amami-Oshima-islands Kagoshima, Machida Distillery
SENNEN no HIBIKI
Okinawa, Nakijin Distillery
SHIBI no TSUYU
Kagoshima, Jikuya Distillery
SHIRAKANE no TSUYU
Kagoshima, Shirakane Distillery
SHOCHU REPUBLIC
Japanese Shochu
SLEEPY BEAR
Kagoshima, Satsuma Distillery
The Guild Series
Japanese Shochu
THE SG SHOCHU
Oita · Kumamoto · Kagoshima — Three Distilleries of Kyushu
TSURUMI
Kagoshima, Oishi Distillery
YOROSHIKU-SENMAN-ARUBESHI
Niigata, Hakkaisan Brewery
SHOCHU
SOBA-OSHO Sherry Cask 8 Years Old
Eight-year-aged honkaku soba shochu from Satsuma Musou, presented with verified facts and without overstating unconfirmed cask details.
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SHOCHU
SLEEPY BEAR 22
A twenty-two-year cask-aged sweet-potato-spirit liqueur from Satsuma Shuzo.
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SHOCHU
SLEEPY ELEPHANT 22
A cask-aged rice-spirit liqueur built from twenty-two- and forty-one-year old components.
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NEW ARRIVALS
The SG Shochu MUGI
A 40% five-component barley shochu from Sanwa Shurui in Oita.
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NEW ARRIVALS
The SG Shochu KOME
A 40% Kuma rice shochu made with white koji and vacuum distillation by Takahashi Shuzo.
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NEW ARRIVALS
The SG Shochu IMO
A 38% black-koji sweet-potato shochu from Satsuma Shuzo, designed with SG Group.
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Editorial
Related articles / 関連記事 / บทความที่เกี่ยวข้อง
Makers & Origins
Polishing Is Not Only for Rice: The “Migaki-Imo” Behind SHIRAKANE-NO-TSUYU
English ภาษาไทย 日本語 KANPAI Makers’ Choices No.03 Shochu makers have an old saying: “First comes koji, second comes the starter mash, and third comes the rest of the process.” Shirakane Shuzo, based in Aira, Kagoshima Prefecture, also presents these words on its official website. Koji, fermentation, and distillation are usually where an explanation of shochu […]
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Makers & Origins
Shochu at Its Base, Liqueur by Category
See how MATCHA CAT uses authentic barley shochu as its base while Japanese law classifies the finished blend as a liqueur.
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Food Pairing
What Is Subtracted, and What Remains
English ภาษาไทย 日本語 The Chemistry of “Subtraction” in Shochu What Is Subtracted, and What Remains: The Chemistry of “Subtraction” in Shochu The umami found in sake and that of Thai fermented seasonings like nam pla and kapi share a striking structural similarity. In recent years, the culinary world has begun to recognize how naturally they […]
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BENIOTOME
The Genesis of Jet Black
How Time and Fortuity Shaped the World’s First Sesame Spirit The Genesis of Jet Black: How Time and Fortuity Shaped the World’s First Sesame Spirit A silhouette of lustrous jet-black rests upon the bar counter. The liquid within possesses a deep, nocturnal hue that seems to absorb the surrounding light, leaving a rich, velvety film […]
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