Hiroyuki-san recommends this shochu oyuwari (at 95 ̊F) with roast beef or torisashi (chicken sashimi), while I 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

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.

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)