We promise, you have never had anything like this before. The green tea flavor in this shochu is so intense and full of umami, it tastes like you are biting into a piece of matcha-dusted seaweed. You’re gonna love it! Munemasa Shuzo, maker of the Mizu line of shochus, created at a higher ABV as a homage the shochus of long ago. Local Yabukita tea is freshly picked, steamed, and added to the moromi 24 hours prior to distillation, making up 10% of the entire mash. The sauce is then single distilled to produce this lush and flavor-packed spirit.
Get blueberries and green earth and minerals on the nose. It smells like a shot of wheatrass that was all the rage at Juice Club in the 90s. The palate is deep matcha and konbu dashi. This is a perfect pairing for sweets like creme brulee or hoshigaki, but we also loved it with grilled lamb chops. Drink this oyuwari style for a hot matcha ice cream experience. Taeko Ichioka of Mizu recommends making a Hot Toddy or Highball with this, both with an orange peel.
- Made in Saga, Japan by Munemasa Shuzo
- Distilled from 61% 2 Row Kirameki Mugi (Barley), 29% kome koji (rice koji) and 10% Ureshino Yabukita green tea
- ABV 35% / Koji: Black / Distillation: Vacuum
- 25.3 fl oz (750 ml)