For sake lovers: Shochu made from rice

The first shochu ever produced was a shochu made from rice, also known as kome shochu in Japan. It was simply a distilled sake. This was over 500 years ago.

Rice shochu is still very popular today, as it is characterized by a special mildness and elegance. It is particularly versatile in food pairing. Rice shochu is traditionally made in Kumamoto, but it is also produced in other regions. Sake fans will definitely also enjoy shochu made from rice!

You can currently find four rice shochus in our store. We present them to you here.

Saikogura Shochu

Saikogura Shochu is produced by Matsushita Jozojo. This is the oldest distillery in Kumamoto Prefecture. The distillery uses 100% local Hinohikari rice, which is considered to be particularly aromatic and of high quality.

After distillation, this shochu is stored in steel tanks for three years, making it particularly mild and smooth. The result is a pure and clean rice taste, with the aroma of steamed rice initially dominating the nose. Saikogura is bottled at 25% vol., is made with white koji and is very round and complex. It is distilled using vacuum distillation.

Nemuri Karasameta Gokujyou Jyunen Shochu

Nemuri Karasameta Gokujyou Jyunen Shochu is produced by Ohishi Shuzojyo, based in Mizukami, Kumamoto. The company attaches particular importance to the careful selection of raw materials. The rice is grown in-house, in a wide variety of different rice types such as Hinohikari, Gin No Sato and Yamada Nishiki, which are also known from sake production.

The Nemuri Karasameta Gokujyou Jyunen Shochu is aged for over ten years in steel tanks and has an intense, yet very delicate rice flavor. This shochu is soft and mild, has a full body and an exciting complexity. The combination of the best ingredients and the ageing method make Nemuri Karasameta Gokujyou Jyunen Shochu something very special.

Kumaken Shochu

The Kumaken Shochu is produced by Tsunematsu Shuzo in Tsuruba, Kumamoto Prefecture. Made with yellow koji, which is usually only used for sake production, this shochu has particularly intense fruity notes.

The mouthfeel is extremely smooth. This is partly due to the fact that this shochu is bottled without filtration. As a result, it has higher fatty acids, which give it a strong body and a particularly mild taste. In addition, twice as much koji is used as is normally the case. Kumaken has a wonderful aroma and the slight sweetness of a pure rice shochu. 

DEN-EN Platinum Shochu

Not only the bottle design, but also the taste is absolutely unique! DEN-EN Platinum Shochu is a rice shochu that is aged for over three years in Mizunara oak barrels. Mizunara oak barrels are among the rarest barrels in the world. The DEN-EN Platinum has a complex taste with fruity aromas and subtly sweet and spicy wood notes thanks to its ageing in these barrels.

The Platinum is a very special and elegant shochu that impresses from the very first sip. DEN-EN Platinum can be enjoyed neat as a digestif. It is also delicious on ice or extended with water or soda.