This is a Shochu Gumi selection! It was featured in September 2021 "Kasutori Shochu".

This shochu was created in 1983; the toji (master brewer) at the time wanted to make something using the sake kasu (lees). After sake is pressed, breweries are left with kasu – sediment in cake-like blocks that have about 8% of alcohol left in them. They are able to distill this to make kasutori shochu.

Aged in enamel tanks, this shochu is a combination of kasu made of different sakes at Akita Seishu. Mr. Sasaki describes the flavors of Namahage as “wild and dry” which pairs well with summery dishes like buffalo mozzarella caprese with heirloom tomatoes and avocado, seafood like nizakana, and even richer meals like mabo tofu. I get Asian pear and coconut on the nose and licorice on the palate. Enjoy cold with soda.

Features

• Distilled in Akita, Japan by Akita Seishu
• Distilled from 100% sake kasu (rice lees)
• ABV 25% / Koji Type: Undisclosed (rice) / Distillation: Vacuum 
  
• Aged: 1 year
• Vessel: Enamel tanks
• 25.4 oz (750 ml)