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SHOCHU
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CollectionSHOCHU
Explore brands and distilleries.
AKARUI NOSON
Kagoshima, Kirishima-cho Distillery
AWAMORI DE LEQUIO
Okinawa, Mizuho Shuzo
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
HAKKAISAN Rice Shochu Yoroshiku Senman Arubeshi
A 25% rice shochu made with yellow koji, sake yeast and staged mashing, then stored for two years or more.
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SHOCHU
HAKKAISAN Fubaika
A 40% white-oak-aged rice shochu matured in Hakkaisan’s Yukimuro snow cellar.
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SHOCHU
HAKKAISAN Kasu-tori Shochu Yoroshiku Senman Arubeshi
A 40% ginjo-style kasu-tori shochu, vacuum-distilled and matured for three years or more.
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AWARD : SHOCHU
SENNEN NO HIBIKI
A long-aged awamori series from Nakijin, made from Thai rice and black koji.
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SHOCHU
SHOCHU REPUBLIC Sweet Potato Robbin
An export-only 25% sweet-potato shochu made with Beni Haruka by Uto Distillery.
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SHOCHU
SHOCHU REPUBLIC Long Pepper Crane
A long-pepper-infused rice-spirit liqueur made by Toyonaga Distillery.
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SHOCHU
SHOCHU REPUBLIC Barley Bunny
An export-only 25% barley shochu made with barley koji by Beniotome Shuzo.
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Editorial
Related articles / 関連記事 / บทความที่เกี่ยวข้อง
Drink
Polishing Is Not Only for Rice: The “Migaki-Imo” Behind SHIRAKANE-NO-TSUYU
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.
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Drink
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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Drink
What Is Subtracted, and What Remains
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 resonate with one another. But where does shochu stand in this dialogue?
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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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