Shochu

Japan's iconic rice wine brewed through 'parallel multiple fermentation,' where koji mold saccharifies rice starch while yeast simultaneously performs alcoholic fermentation.

Japan's oldest distilled spirit, made in Okinawa. Brewed using Thai rice and black koji mold through all-koji fermentation, then pot-distilled. Aged 3+ years, it is called 'kusu' (aged awamori).

Steamed rice cultivated with koji mold (Aspergillus oryzae). The starting point for almost all Japanese fermented foods: sake, miso, soy sauce, vinegar, mirin, amazake, and more. Truly the 'mother of Japanese fermentation culture.'

A fruit liqueur made by steeping green plums (ume) in shochu or white liquor with rock sugar, aged for several months to over a year. Characterized by refreshing acidity from citric acid and sweetness.

Shochu distilled from re-fermented sake lees (kasu). Characterized by the elegant ginjo aroma inherited from sake lees, often produced by sake breweries as a byproduct.

Barley cultivated with koji mold. Essential for barley miso and barley shochu in Kyushu and Shikoku. Characterized by lighter flavor and distinctive nuttiness compared to rice koji.

Japan's iconic rice wine brewed through 'parallel multiple fermentation,' where koji mold saccharifies rice starch while yeast simultaneously performs alcoholic fermentation.

A sweet alcoholic condiment (about 14% ABV) made from glutinous rice, rice koji, and shochu/distilled alcohol, saccharified and aged for about 60 days. Widely used as a seasoning in Japanese cuisine.

Japan's oldest distilled spirit, made in Okinawa. Brewed using Thai rice and black koji mold through all-koji fermentation, then pot-distilled. Aged 3+ years, it is called 'kusu' (aged awamori).

An unrefined, milky-white rice brew made without the pressing (filtration) step. Unlike clear sake, the entire mash (moromi) is consumed as-is.

Shochu distilled from re-fermented sake lees (kasu). Characterized by the elegant ginjo aroma inherited from sake lees, often produced by sake breweries as a byproduct.

A fruit liqueur made by steeping green plums (ume) in shochu or white liquor with rock sugar, aged for several months to over a year. Characterized by refreshing acidity from citric acid and sweetness.