New school sake brewery from Niigata Prefecture, Abe Shuzo continues to push the boundaries with this sake and shochu hybrid. Taking the hashira shochu jikomi technique from the pre-refrigeration days of the Edo period, when brewers had to think of ways to prevent spoilage, one of the techniques was to add shochu to the fermenting mash. This created sake that was sturdier and lasted longer. The word "hashira" means long legs, referring to the fact that this sake lasted long. 

The brewery uses kasutori shochu made from their own sake kasu (lees). Adding shochu to the fermentation mash right before pressing results in a sake with a crisp and assertive finish (like a shochu). Enjoy delicate aromas of peach and jasmine on the nose. Sip chilled or at room temperature.

Features:

• Brewed in Niigata, Japan by Abe Shuzo
• Junmai and kasutori shochu
  
• Seimaibuai (rice kernel remaining): Niigata rice (percentage undisclosed) 
• ABV 14% /SMV: N/A / Acidity N/A / Yeast: N/A
• 24 fl oz (720ml)