Information for shochus, including photos of bottles, spec sheets, and distillery information.
Type of Shochu: Otsu Rui
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)
Distillery Location: Kumamoto Prefecture
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.