Father's Day is June 16

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.


  • MadeΒ in Saga, Japan byΒ Munemasa Shuzo
  • Distilled from 61% 2 Row Kirameki Mugi (Barley), 29% kome koji (rice koji) and 10% Ureshino Yabukita green teaΒ 
  • ABV 35% / Koji:Β Black / Distillation: Vacuum
  • 25.3Β fl ozΒ (750 ml)
    Please note: We can not deliver alcoholic products to ND, SD, NH, UT, MI, MS, KY, AK.