According to Aoki President Shonosuke Yumoto, this all-star partnership blossomed when the president of Nishiyoshida approached Aoki about distilling their Kakuraei Junmai Ginjo kasu specifically since it is of good quality.

About kasutori shochu, Yumoto told us, “Other breweries seem to add rice husks, koji, or yeast to the sake lees, but we add nothing but water for our shochu.”

Tasting notes: Tropical fruits, lilies, fresh rain
Food Pairing: Temaki night, fresh tofu from Joodooboo with banchan
Service Style: On the rocks, sodawari
Cocktail: Rusty Nail (3oz Yuki Otoko Shochu, 1oz Drambuie, 1oz black tea)
Stir together in a rocks glass with ice. Garnish with a whole star anise.

Features

• Distilled in Niigata, Japan by Aoki Shuzo
• Distilled from 100% sake kasu (rice lees)
• ABV 25% / Koji Type: Yellow (rice) / Distillation: Vaccum
  
• Aged: 3 months
• Vessel: Enamel Tanks
• 24 oz (720 ml)