- Made using only rice and high-quality water from Kumamoto prefecture; low-calorie and with zero carbohydrates
- Vacuum distillation allows for a refreshing elegant taste
- Shochu tasting tips:
Japanese people usually add hot water, warm water, ice cubes or soda water to the shochu. The hot water to shochu ratio is about 6:4. Hot water will warm up the shochu making it a bit sweeter and easier to drink. Adding warm water can retain the shochus original aroma and character, and if you prefer to enjoy it cold and refreshing, simply add ice cubes.
- Simple cocktail recipe:
Add soda water, lemon slice, a touch of mint and ice cubes to shochu for an ice-cold, refreshing beverage.
- Best served with grilled seafood or sashimi
- Suitable for making umeshu and accentuates the mild and elegant aroma of plums, taking the fruitiness to the next level
*Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
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Store in cool dry place
*Photo for reference only.
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