Information for shochus, including photos of bottles, spec sheets, and distillery information.
Type of Shochu: Otsu
Main Ingredient: Kome
Type of Koji: Shiro Koji
Distillation Method: Single (Decompressed)
Alcohol by Volume: 25%
Food Pairings: Sushi, Sashimi, Aemono (chopped fish, shellfish and/or vegetables dressed with sauce, often miso)
Tasting Notes: This premium rice Shochu is made using the pure waters of the Kawabe river, which were recognized for 8 consecutive years as Japan's most desirable water. Even the rice grown in Sagara Village is raised using this highly desirable water.
Awards: Los Angeles Wine & Spirits Competition 2013 - Best in Class
Distillery Location: Kumamoto
Profile: Established over 110 years ago, Sengetsu Shuzo produces mainly traditional Rice Shochu. Their name is borrowed from the famous and beloved Hitoyoshi Castle of Kumamoto Prefecture, which also carries a second name "Sengetsu Castle" or Crescent Moon Castle. The current Toji is the 6th distillery head, and he carries with him all the techniques and secrets of his predecessors.