— Shochu  —

Learn the difference between sake and shochu here!

Hakkaisan Kome

1oz - 8           2oz - 12          BTL - 94

Yoroshiku Senman Arabushi shochu blends Hakkaisan's sake-making expertise. Crafted with sake yeast and a three-step process, it incorporates sake lees for fragrance during fermentation. Distilled under low pressure, it matures for two years, offering a gentle flavor to enjoy.

Region: Niigata Prefecture

ABV: 25%

Kuro Kirishima 

1oz - 9           2oz - 13          BTL - 109

A honkaku shochu distilled from Kogane Sengan sweet potatoes from southern Kyushu and Kirishima Rekkasui, a crisp, clear subterranean water. This shochu is notable for its lush sweetness and crisp palate, which come from the use of black rice koji.

Region: Miyazaki Prefecture

ABV: 25%

Nikaido Shuzo

1oz - 6           2oz - 9          BTL - 93

Nikaido is one of the most popular brands of shochu in Japan. The brewery is responsible for inventing Mugi Shochu-Vodka (the traditional Japanese barley soft vodka).  This barley shochu is very mild with a subtle malt scent.  It is the perfect cocktail base!  Try Nikaido with Charcoal Grilled Meats like Yakitori or BBQ or Seafood Hot-Pot.

Region: Oita Prefecture

ABV: 25%