When Shochu Gumi was first launched in 2019, we featured a barley shochu by Tenpai Shuzo, a distillery in Fukuoka. Since then, that bottle disappeared from the U.S. market, and I’ve always been searching for it to get back on our shelves. Now, Tenpai is back stronger than ever, with their Craftsman TADA line of double- distilled, 100% barley shochus using different sake-inspired techniques to bring out distinct flavor profiles and aromas. The two shochus featured this month, while both made with white koji and barley, are so wildly distinctive that I couldn’t not share them with you. Plus, Tenpai Shuzo is so passionate about barley and the craft of shochu, I wanted to learn more about them and their philosophies on shochu-making. Let’s dive in!
The TADA line caused quite a buzz in Japan when it first launched in 2019 due to
their double atmospheric distillation method. Interestingly, since these shochus are
distilled twice, they can not be considered honkaku shochu (which requires that the
spirit is distilled only once). But this does not reflect on their commitment to the craft
of shochu nor its quality.
About this method, fifth generation Owner Takumi Tada told us, “Distillation is not merely about extracting alcohol; it is a process of designing the flavor. With typical shochu, flavor profiles are often adjusted using methods such as activated carbon filtration or ion-exchange resins. At Tenpai however, our goal is to concentrate the flavor without relying on such chemical processes. In other words, our approach is not to strip away “negative” elements, but rather to “concentrate” the specific flavors and aromas we wish to convey. It involves deciding which elements to extract from the diverse aromas and flavors created during fermentation.”
At Tenpai, only barley shochu is made. Tada-san says, “We strive to see just how diverse a range of flavors we can create by deeply exploring a single ingredient. Our production process relies heavily on human intuition and judgment. No two batches are exactly alike, and we do not engage in standardized, mass-production methods. We prioritize a process where people observe the condition of the mash, its aroma, and the progression of fermentation, making thoughtful decisions before moving to the next stage.”
Takumi Tada, fifth generation owner of Tenpai Shuzo, in front of a vat of Craftsman TADA moromi.
Takumi-san was only 27 years old when he took over Tenpai Shuzo and he’s already shaking things up in the industry quite a bit. Read the full interview with Takumi san on the blog and let me know what you think of the bottles!
Kanpai,
Kayoko (Shochu Director)
Craftsman TADA Shiro Barley Shochu
Tenpai Shuzo (Chikuzen, Fukuoka)
Distilled from 100% two-rowed local barley / ABV 24% / Koji: White
Distillation: Atmospheric / Age: Up to 1.5 years in stainless steel
The Craftman line of shochus was specifically made to pair with foods, and both shochus this quarter employ methods inspired by sake-making. Takumi-san says, “For Shiro, we use a sake yeast known for its aromatic qualities and ferment the mash at low temperatures over a long period; this brings out a rich sweetness and a full-bodied quality derived from the barley.” It’s no coincidence that this shochu actually drinks like a
crisp sake!
Tasting notes: Mochi, marshmallow, spicy
Food Pairing: Ramen salad, shrimp ceviche
Service Style: Rocks or highball
Cocktail: Enjoy mixed with hojicha over ice
Craftsman TADA Aka Barley Shochu
Tenpai Shuzo (Chikuzen, Fukuoka)
Distilled from 100% two-rowed local barley / ABV 24% / Koji: White
Distillation: Atmospheric / Age: Up to 1.5 years in stainless steel
About this bottle, Takumi-san tells us, “Aka employs a unique production method for barley shochu inspired by the yamahai sake-making technique, utilizing lactic acid bacteria resident in the brewery. This draws out the barley’s inherent richness, depth, and mellow flavor.” I brought this bottle along with me on my annual camping trip and it was the perfect nightcap next to the fire (and first thing in the morning added to my
coffee!).
Tasting notes: Marzipan, fresh mushroom, sweet potato
Food Pairing: Charcoal grilled meats + veg, mapo tofu
Service Style: Rocks, “twice-up” (diluted with an equal amount of water), or oyuwari
Cocktail: Espresso Martini, use Aka instead of vodka or gin. Takumi-san also
recommends adding a splash of Yellow Chartreuse to a highball.
Founded in 1898, Tenpai Shuzo is located in the town of Chikuzen
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