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MIZU 'LEMONGRASS' SHOCHU


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MIZU 'LEMONGRASS' SHOCHU


 

MIZU 'LEMONGRASS' SHOCHU

In the small onsen town of Takeo, just to the east of Arita, lies a tiny cluster of lemongrass fields that have become a source of local pride, and inspiration for this unique shochu. Handcrafted in the traditional way, it is single distilled from a mash of locally farmed rice and freshly harvested lemongrass.

At 70 proof it is more concentrated like shochus of old, yet the introduction of lemongrass is a first in shochu production; an innovative twist by master distillers Shinji Wada and Hirofumi Okoba. Grown organically atop nearby mountains, the freshly cut lemongrass is added to a rice-based mash just three days before distillation. Oils from the leaves commingle with local rice and white koji to create a distinctively refreshing shochu.

INGREDIENTS: A mash of 95% rice using white koji, and 5% fresh-cut organic lemongrass, with the pure waters of Kurokami-yama (Black Hair Mountain). 100% sourced from Saga Prefecture, Japan.


TASTING NOTES: Bright, citrusy, delicate and delicious.     jfjfiuwhefnwoiehfjo hwoeifow oiwejfowiejfo iwejofiwjeofi iwejfowijefo phhh fhas aishoi aosij aosjdofi jaosjd jaosjdoias jaoisjdoais jaosijdoaisjd jaosijdoainektrgoie jsodifjois jsodijos jsdojos jsodijfosi sdfosi.

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SEASONAL, SMALL BATCH SHOCHU


SEASONAL, SMALL BATCH SHOCHU


SEASONAL, SMALL BATCH

Production begins with the intricate preparation and then fermentation of the ‘black koji rice’. The rice is polished, steamed and coated with a microbe called black koji, which imparts unique flavors, distinctive aromas, and helps to break down starches into sugars. The black koji is given time to propagate over the steamed rice, and must be closely tended to by the ‘koji master’. After two days, it is ready to be mixed with soft spring water from nearby Black Hair Mountain, along with a touch of yeast, which helps to convert the sugars into alcohol. This initial fermenting mash of ingredients is known as the ‘first moromi’.

Koji is an essential ingredient in the production of shochu and helps to distinguish it from all other spirits. Black koji in particular - and in contrast to the more commonplace ‘white koji’ - creates the distinction of a deeper, more complex, craft shochu. 


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WHITE KOJI RICE & THE FIRST MOROMI


WHITE KOJI RICE & THE FIRST MOROMI


WHITE KOJI RICE & THE 1ST MOROMI

Production begins with the intricate preparation and then fermentation of our ‘white koji rice’. Locally grown rice farmed near the towns of Arita and Imari is meticulously polished to a fine pearl, steamed and coated with a microbe called white koji, which imparts unique flavors, distinctive aromas, and helps to break down starches into sugars. The white koji is given time to propagate over the steamed rice, and must be tended to by the koji master night and day. After 48 hours, it is ready to be mixed with soft spring water from nearby Black Hair Mountain, along with a touch of yeast, which helps to convert the sugars into alcohol. This fermenting mash of ingredients is known as the ‘first moromi’.

Koji is an essential ingredient in the production of shochu and helps to distinguish it from all other spirits. White koji is more mild than the black koji used in our 'Saga Barley' shochu. Using white koji here allows the flavors and aromatics of the lemongrass to be the feature of this spirit.


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ORGANIC LEMONGRASS & THE 2ND MOROMI


ORGANIC LEMONGRASS & THE 2ND MOROMI


LEMONGRASS & THE 2ND MOROMI

The lemongrass is organically farmed atop several nearby mountains just overlooking the town of Takeo in Saga Prefecture. Seedlings are planted in the late spring and flourish in the subtropical Saga summer. The lemongrass is then harvested in early fall, overlapping the harvest of locally farmed rice. Fresh lemongrass leaves are cut and added to a mash of white koji rice and polished rice, just three days before distillation. The flavor of lemongrass is achieved entirely through its introduction to the mash. There is no lemongrass, lemongrass flavorings, or anything added to the finished distillate except for pure water.

 


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SINGLE DISTILLED, GENSHU STYLE


SINGLE DISTILLED, GENSHU STYLE


SEASONAL, SMALL BATCH

Production begins with the intricate preparation and then fermentation of the ‘black koji rice’. The rice is polished, steamed and coated with a microbe called black koji, which imparts unique flavors, distinctive aromas, and helps to break down starches into sugars. The black koji is given time to propagate over the steamed rice, and must be closely tended to by the ‘koji master’. After two days, it is ready to be mixed with soft spring water from nearby Black Hair Mountain, along with a touch of yeast, which helps to convert the sugars into alcohol. This initial fermenting mash of ingredients is known as the ‘first moromi’.

Koji is an essential ingredient in the production of shochu and helps to distinguish it from all other spirits. Black koji in particular - and in contrast to the more commonplace ‘white koji’ - creates the distinction of a deeper, more complex, craft shochu.