SINGLE DISTILLED, GENSHU STYLE

Upon completion of the second moromi, the mash is transferred to a stainless steel pot still for single distillation. It is here that the pure essence of rice and fresh lemongrass is captured in an unusually smooth and naturally tasty distillate that is 88 proof (44% alc/vol). This undiluted heart of the spirit is called the ‘genshu’, which is then left to rest and mature.

The shochu is bottled in the boutique genshu style and is a tribute to the more concentrated shochus of old. Once our genshu has been fully mellowed it is slightly cut with soft mountain water to 70 proof (35% alc/vol) where the spirit finds true balance (contemporary shochus are typically diluted down to 50 proof). Produced only in small batches, the more concentrated genshu style delivers a spirit of greater depth and body.


Toji Wada glances into the still as he oversees distillation.

Toji Wada glances into the still as he oversees distillation.