We are honored to be the exclusive retailer of Hawaiian Shochu bottles on the mainland, made with aloha on Oahu.  

About Nami Hana #23 by maker Ken Hirata:
Our twenty-third batch of NamiHana is a blend of sweet potatoes cultivated on the island of Kauaʻi. We gratefully acknowledge your unwavering support, which has enabled us to reach this milestone since beginning shochu production in the year 2013. NamiHana represents our flagship product, embodying an authentic and classic shochu meticulously handcrafted and bottled in Haleiwa. We employ traditional shochu making techniques from Kagoshima, Japan imparted to me by my esteemed mentor, Master Manzen. His visit to Hawaii in July this year inspired me greatly.

From the distiller: Please shake lightly before you serve, and finish as soon as possible (within the month). Keep Nami Hana at room temp but please avoid direct sunlight.

Read Kayoko's interview with Hawaiian Shochu Company's Ken Hirata here! 

Features

• Distilled in Haleiwa, Hawaii by Hawaiian Shochu company
• Distilled from 82% imo (sweet potato) and 18% kome koji (rice koji)
• ABV 30% / Koji: Black / Distillation: Atmospheric
• 25.3 fl oz (750ml)