Tokyo Whisky & Spirits Competition - Gold & Superior Gold in the Shochu section

It's no secret that we are big fans of Japan's traditional spirit, shochu. That's why it's always a pleasure for us every year when the Tokyo Whisky & Spirits Competition (TWSC) presents its results in the Shochu division. The award winners always include a number of familiar products from our range. We present the "Superior Gold" and "Gold" winners to you today. 

If you have never tasted shochu before, this is highly recommended. After all, shochu is drunk much more than sake in Japan. And 4 times more shochu is produced in Japan than tequila in Mexico. Well, if that's not a good argument... By the way, you can find the largest selection of shochu outside of Asia here!

Superior Gold for the Samurai No Mon Shochu 🥇

The Samurai No Mon Shochu from Ookubo Shuzo in Shibushi is a very special shochu, as the koji rice used here is made from a type of rice that has not been grown for 160 years. This rice, together with the great, home-grown sweet potatoes, is what makes this shochu so aromatic. The intense yet subtle umami flavor comes from the use of black koji. Samurai No Mon lingers in the mouth for a long time and has an intense aroma. This shochu is complex and profound. Nevertheless, at 25% vol. it is very smooth and easy to drink. Only 2,500 bottles of this great shochu are produced each year.

Superior Gold for the Mayan No Tsubuyaki 🥇

The Mayan No Tsubuyaki Shochu from Unkai Shuzo is a soba shochu (buckwheat shochu) in a class of its own. It is stored for at least three years in ebony barrels in a disused Kyushu Railways tunnel in the small town of Gokase. The temperature here in Miyazaki Prefecture is relatively constant all year round, the air is particularly clear and the taste of shochu is strongly influenced by nature. Refreshing, mineral and sweet notes of buckwheat and barrel are dominant.

Gold for the Sato No Akebono Gold Shochu

The Sato No Akebono Gold Shochu is a real collector of ribbons, winning at least one gold medal in almost every competition. This delicious shochu made from brown sugar (kokuto) is something very special and makes the heart of every rum fan beat faster!

Gold for the Beniotome 101 Shochu

Not only sesame lovers will be delighted with this shochu: the Beniotome 101 is made with over 20% white sesame and is wonderfully smooth. This is due to the long-term storage in steel tanks. The sesame note is subtle, yet the aroma is very intense. A shochu that is a great companion in many situations, whether in food pairing or in cocktails.

Gold for the Kampou Shochu

Kampou Shochu from Ookubo Shuzo is a particularly aromatic and strong sweet potato shochu (Imo Shochu). Although Kampou Shochu is much stronger than other shochus at 37% vol, it is still extremely mild. A slightly spicy note can be felt at the beginning before a spicy umami flavor spreads through the mouth. It also has a slight sweetness from the sweet potato. It is a complex and multi-faceted shochu with a refined taste. 

Gold for the Ookubo Shochu

The Ookubo Shochu Ookubo Shuzo has also won gold at this year's TWSC! This great shochu is a real rarity. It is made using yellow koji, which is complicated for sweet potato (imo) shochu and therefore very rare. Baked sweet potatoes (yaki imo) are also used. The result is a particularly fruity shochu with a unique aroma of light sweetness and subtle umami notes. A shochu that is perfect for almost any occasion.