Manzen Shuzo has been located in the mountains of Kirishima for the past 150 years. The company was revived by the current fourth generation president Toshihiro Manzen and they make three shochus (one for each kind of koji) with the
pristine Kirishima rekka sui – waters full of volcanic minerals. Fermentation occurs for about two weeks in the traditional kamejikomi style (in vats made out of ceramic) and they use a finicky, labor-intensive wooden still for distillation. The only mechanized step occurs in the steaming of the rice to make the koji.

Toji Hiroyuki Manzen-san recommends this shochu oyuwari (at 95 ̊F) with roast beef or torisashi (chicken sashimi), while we enjoyed it on the rocks or mizuwari with a summer vegetable ratatouille or Pollo a la Catalan (chicken braised with wine and dried fruits) from the recent issue of Milk Street. These dishes greatly complemented the fruity (think Hawaiian Fruit Punch!) yet earthy, minerally notes of the shochu. Fun fact: Hawaiian Shochu Company’s Ken Hirata apprenticed at Manzen before opening his distillery on Oahu.

Features

• Distilled in Kagoshima, Japan by Manzen Shuzo
• Distilled from imo (sweet potato) and kome koji (rice koji)
• ABV 25% / Koji: Black (rice) / Distillation: Atmospheric
• 24 fl oz (720ml)