The likeness of this drink to pear eau de vie is staggering. Kyoya President Shinichiro Watanabe told me that, “To create a pear-like aroma, black koji is used and distilled at a low temperature (40 ̊C).” Wow! Here’s a great example of new flavors unlocked when soda is added: get notes of marshmallows and muscat grapes.

We love Kyoya’s distinctive spirits (Hebess Cool, Yuzu Gin) and this new arrival hits it out of the park at a higher ABV – perfect for highballs and cocktails. Mr. Watanabe says, “In the region, there is a food culture called banbin where people drink shochu with their meals.” Can we move there?

Features

• Distilled in Miyazaki, Japan by Kyoya Shuzo
• Distilled from 83% Murasaki Masari sweet potato + 17% rice koji
• ABV: 40% / Koji: Black / Distillation: Vacuum
• 24oz (720ml)