Ginrei Shiro

Takahashi_Ginrei Shiro_Kome750.jpg
Takahashi_Ginrei Shiro_Kome750.jpg

Ginrei Shiro


Type of Shochu: Otsu Rui

Main Ingredient: Rice, Rice Koji

Type of Koji-Kin: White Koji-Kin

Distillation Method: Single (Less Pressure)

Aged: 6 Months

Alcohol by Volume: 25% (50pf)

Food Pairings: Sushi, Sashimi, and Delicately Flavored Japanese Cuisine   

Tasting Notes: Ginrei Shiro Shochu is brewed carefully using only the cleanest waters and the most delicious rice. The mash it is distilled from is fermented in very low temperatures using Ginjo Yeast, giving the final product an elegant, floral aroma that is much like Ginjo sake. Soft, smooth and easy to drink. 

Awards: Monde Selection 2014 - Gold Medal
Los Angeles International Spirits Competition 2014 Gold(94pt)  

Size: 750ml  



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Distillery: Takahashi
Distillery Location: Kumamoto Prefecture
Founded: 1900
Profile: Takahashi Shuzo, established in Meiji 33 (1900) does not make your Run of the Mill Kome Shochu. They believe their Shochu carries the tradition and flavors of 400 years, and they are recognized as the standard of all Kumamoto Shochu, which is the center of Japan for Kome Shochu. Using only the most carefully selected rice, clean Kumamoto water, and their own capable hands and traditions, they work to create the best Kome Shochu possible.

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