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The Midorinoshima team
Shochu is a distilled japanese drink grading between 25 to 35 degrees of alcohol per volume.
Its origin goes back to the 16th century at the time when distilling techniques arrived on the main island of Japan from the middle east. The Island of Kyushu is where the distilling of sweet patatoes started and gave birth to Shochu. It is possible to make Shochu from wheat, rice, sweet potatoes, but also from buckweat, chestnuts and brown sugar. Two steps are necessary to make shochu: fermentation where rice is the base (even if the main ingredient is different) and then distilling.
Shochu is served on the rocks with a slice of lemon, soda, water or tea, and also goes well in different types of cocktails.
<p style="text-align: justify;">The nose is fresh, delicate and very present. It evokes slightly woody and smoky notes, but also fruity, floral and vegetal. The palate is supple and silky, almost creamy, returning to fruity notes. It becomes spicy and warm with a round and spicy finish.. <br /><br /><strong>A two-year old rice shochu in a Japanese cherry barrel</strong><br /><br />樽蔵 SAKURA タルスキー（京都府）<br />50cl - alc. 43% vol.</p>
<p style="text-align: justify;">The nose is both light and deep, evoking roasted cereals, hazelnut, cocoa and chestnut. The palate is soft, unctuous, with complex notes of undergrowth and mushroom. It becomes warm and spicy, drier. In the end, a nice balance between sweetness and bitterness. <br /><br /><strong>A two-year old rice shochu in Japanese chestnut casks</strong><br /><br />樽蔵 KURI タルスキー（京都府）<br />50cl - alc. 42% vol.</p>
<p style="text-align: justify;">Made from one third Nikomaru rice produced in Iki and two thirds Mishima-Hadaka six-row barley from Nagasaki, white Koji is used, before normal pressure distillation. Filtration is reduced to preserve the flavours. <br /><br /><strong>A classic in mugui shochu</strong><br /><br /><span style="color: #9b9b9b;">雪洲 御島裸 重家酒造（長崎県）</span><br /><span style="color: #9b9b9b;">90cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">It is the emblematic product of the omoya Shuzo distillery, named after its founder, Yokoyama Karuzo. Produced on a base of Koshihikari rice and Nijo Omugui barley, a speciality of the island of Iki. It is at least aged 10 years.<br /><br /><strong>100% Iki Island<br /><br /></strong><span style="color: #9b9b9b;">富乃宝山 芋焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">A very neat shochu is refreshing. A shochu that retains the powerful flavours of the barley, while remaining on the sweetness and creaminess of the rice. <br /><br /><strong>Rich and delicate</strong><br /><br /><span style="color: #9b9b9b;">ちんぐ 白麹仕込み 重家酒造（長崎県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">Un shochu à la saveur riche, savoureuse, qui exprime à merveille la profondeur de l’orge et la puissance du Koji noir, tout en restant souple et délicat.<br /><br /><strong>Puissant et riche</strong><br /><br /><span style="color: #9b9b9b;">ちんぐ 黒麹仕込み 重家酒造（長崎県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">It gave the tempo to this new generation of Shochus where delicacy reigns over rusticity. It is made from yellow koji (which is also used in the making of sake), sweet patatoes and Koganesegan that is grown by local producers.<br /><br /><strong>Tomino Houzan is a reference of note in Japan</strong><br /><br /><span style="color: #9b9b9b;">富乃宝山 芋焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">The koji comes from Okinawa and stems from Awamori. We can find notes of awamori with Kiccho Houzan, powerful notes that makes us think of distilling technics from the south of Japan. It is a shochu that is rich and intense with a lovely smoky taste, vanilla, white beans and mushrooms.<br /><br /><strong>With this shochu version black Koji is used to make it<br /><br /></strong><span style="color: #9b9b9b;">吉兆宝山 芋焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">The classic shochu from Nishishuzo brewery and, by far, the best seller of Houzan series. Deep aromas of sweet potato, a round mouth and a strong impact from the black koji used in its elaboration. A well-structured product that will definitely appeal to shochu fans! <br /><br /><strong>The must-taste shochu from the Houzan series. An icon in Japan! </strong><br /><br /><span style="color: #9b9b9b;">薩摩宝山黒麹 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">Shochu Hitotsubuno Mugi perfectly summarizes the savoir-faire of the prestigious Nishishuzo distillery, transposed on barley distillation. All the flavors of cereals are expressing. <br /><br /><strong>When Nishishuzo, specialized in the distillation of sweet potato, decides to elaborate a shochu of barley, one has necessarily a product apart. </strong><br /><br /><span style="color: #9b9b9b;">一粒の麦 麦焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">It is aged for 7 years in old sherry barrels. With 40% alcohol per volume, we have here a distilled product that is poweful and creamy at the same time; rounded, with dried fruits, prunes and abricots. We discover notes from the woods and caramel. A shochu that evokes the marc of Bourgogne.<br /><br /><strong>Tenshino Yuwaku is the non-reduced version of Tomino Houzan</strong><br /><br /><span style="color: #9b9b9b;">天使の誘惑 長期熟成芋焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 40% vol.</span></p>
<p style="text-align: justify;">Amber color, this wheat shochu is aged three years in barrels. Round and well-balanced in mouth, the finish reveals slightly spicy sensations.<br /><br /><strong>A wheat Shochu aged three years in barrels</strong><br /><br /><span style="color: #9b9b9b;">神の河 麦焼酎 薩摩酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">An ultra classic shochu very widespread in Japan. Produced in Mie by Miyazaki Honten distillery. The base product is molasses, the region's specialty. Light and creamy, it is to be enjoyed fresh with a few yakitori skewers!<br /><br /><strong>A classic shochu, light suave</strong><br /><br /><span style="color: #9b9b9b;">キンミヤ焼酎 宮崎本店(三重県)</span><br /><span style="color: #9b9b9b;">70cl - alc. 25% theft.</span></p>
<p style="text-align: justify;">It is a mineral and sharp shochu, quite light, with notes on pure spring water. Produced by the distillery Sanwa Shuru in Oita Prefecture, this is one of the most sold shochu in Japan.<br /><br /><strong>It is a mineral shochu and precise, quite light</strong><br /><br /><span style="color: #9b9b9b;">いいちこ 麦焼酎 三和酒類（大分県）</span><br /><span style="color: #9b9b9b;">50cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">Satsuma Shiranami is a shochu from Kagoshima that fits entirely with the local tradition since it is made from sweet potatoes. A shochu entry level, to serve with ice or water, like in the Japanese style, Mizuari!<br /><br /><strong>An entry level shochu</strong><br /><br /><span style="color: #9b9b9b;">さつま白波 芋焼酎 薩摩酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">This shochu is technically interesting because it is produced 100% from buckwheat, which is rare because it is difficult to start the Koji mold on this cereal which has very hard envelope. It is then distillated at normal pressure to obtain rich and deep flavors. A silky and delicate shochu, but also full of fruits. <br /><br /><strong>Very well balanced. A shochu based on soba </strong><br /><br /><span style="color: #9b9b9b;">十割そば焼焼酎 </span><br /><span style="color: #9b9b9b;">50cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">A Shochu made from sweet potato by Kirishima Shuzo distillery, in Miyazaki Prefecture. It is well structured and rather mild. Good value for money, it is an interesting deal for a daily shochu.<br /><br /><strong>A Shochu made from sweet potates</strong><br /><br /><span style="color: #9b9b9b;">黒霧島 芋焼酎 霧島酒造（宮崎県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 25% vol. </span></p>
