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Shochu

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.

Showing 1 - 16 of 16 items

<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;">70cl - alc. 25% vol.</span></p>

31,00 €

<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>

29,00 €

<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;">70cl - alc. 25% vol.</span></p>

39,00 €

<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;">70cl - alc. 25% vol.</span></p>

39,00 €

<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;">70cl - alc. 40% vol.</span></p>

79,00 €

<p style="text-align: justify;">A shochu produced in the honor of Sakamoto Ryoma, a famous Samurai of Nagazaki who was the first man to install trade between Japan and the rest of the world. A high-end product in this category, on woody and smoked flavors.<br /><br /><strong>100% barley and aged in oak casks, a pure tasting shochu</strong><br /><br />72cl - alc. 12% vol.</p>

31,00 €

<p style="text-align: justify;">A very rare shochu, not only because it comes out only 800 bottles a year, but also because it is produced from Daïginjo sake Kasu! It is a delicate and fruity shochu with a very flowery nose. Fresh and round on the palate, the finish is very refreshing.<br /><br /><strong>Delicate, fruity, produced from Daïginjo sake kasu!</strong><br /><br /><span style="color: #9b9b9b;">72cl - alc. 20% vol.</span></p>

30,00 €

<p style="text-align: justify;">A 100% rice shochu, produced from a fermentation modeled on the techniques used for sake ginjos production, then a specific distillation. A "ginjo-style shochu" that fully expresses the fruity aromas of ginjo sake doubled with the richness and depth of a shochu.<br /><br /><strong>Fineness and power for this "ginjo shochu"</strong><br /><br />72cl - alc. 25% vol.</p>

31,00 €

<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>

23,00 €

<p style="text-align: justify;">Always in a little fun shochu produced by Takara Shuzo in Kyoto, this is the rice shochu version. It shows a certain softness and pleasant aroma of rice. To serve straight or on the rocks.<br /><br /><strong>Shochu made from rice, quite sweet</strong><br /><br /><span style="color: #9b9b9b;">よかいち 米焼酎 宝酒造(京都府)</span><br /><span style="color: #9b9b9b;">50cl - alc. 25% vol. </span></p>

28,50 €

<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>

32,00 €

<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>

37,00 €

<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>

45,00 €
Out of stock

<p style="text-align:justify;">Yamasemi has a soft mouth that grows on a delicate and fragrant flavors, reminding in a sense those found in the nihonshu.<br /><br /><strong>Made from rice and matured in jars</strong><br /><br /><span style="color:#9b9b9b;">山翡翠 米焼酎 尾鈴山蒸留所(宮崎県)</span><br /><span style="color:#9b9b9b;">50cl - alc. 25% vol.</span></p>

52,00 €

<p style="text-align:justify;">This shochu is distilled only once in a traditional still, and then aged about two years in large tanks before being bottled et the degree of 25% of alcohol. Aromatic and spicy, it is marked by notes of chocolate, malted cereals, hazelnut and caramel pudding.<br /><br /><strong>Product from organic barley without addition of rice</strong><br /><br /><span style="color:#9b9b9b;">山猿 麦焼酎 尾鈴山蒸留所(宮崎県)</span><br /><span style="color:#9b9b9b;">50cl - alc. 25% vol.</span></p>

52,00 €

<p style="text-align:justify;">Made from barley, Nakanaka has a slight mouth, so perfect for discovery. At the same time, its perfumes are deep and rich in umami.<br /><br /><strong>Produced from Barley<br /></strong><span><br /><span style="color:#9b9b9b;">中々 麦焼酎 黒木本店(宮崎県)</span></span><br /><span style="color:#9b9b9b;">50cl - 25% alc. vol.</span></p>

52,00 €
Showing 1 - 16 of 16 items