Buyu Shochu 武勇 焼酎

DESCRIPTION:

LOCATION:

Buyu Shuzo, Yuki City, Ibaraki Prefecture, Japan

DESCRIPTION:

A special release from Buyu Shuzo, and a rare find: a honkaku (authentic, single-distilled) shochu made from sake lees (sake kasu), the pressed rice solids left over after sake is brewed. This style is called kasutori shochu.

Buyu distils its lees once, in a very small still under vacuum, at ultra-low temperature (30°C or below). The gentle heat keeps the fragrant, fruity character of fermenting sake mash, which is why this shochu smells like a ginjo sake: soft, fruity and full, with a light sweetness and a clean, crisp finish.

Enjoy it neat or on ice to taste the aroma, as a soda highball for a refreshing chuhai, or with water (mizuwari) or hot water (oyuwari) for an easy food-friendly drink.

FAQ

What is kasutori shochu? Shochu distilled from sake kasu, the lees left after sake is pressed, instead of from rice, barley or sweet potato.

Does it taste like sake? It carries a fruity, ginjo-like aroma, but it is a clear, distilled spirit at 25% alcohol with a clean finish.

How should I drink it? Neat or on ice for the aroma, or as a soda highball. With water or hot water it is gentler.