Green Tea Shochu Sencha

Yame tea is more than just a drink. It is a symbol of Japan's rich cultural heritage and the pursuit of excellence. From its historical roots to the meticulous production process, yame tea is a testament to the artistry and craftsmanship of the Japanese tea ceremony. The producer of the Green Tea Shochu "Ten no Biryoku" Sencha is Kitaya, based in the city of Yame. This shochu is a harmonious combination of centuries-old tea culture and masterful distillation.

The basis for Ten no Biryoku is the finest Japanese Sencha green tea, a tea known for its invigorating freshness, subtle bitterness and grassy, nutty elegance. These flavor components can also be found 1:1 in this Shochu. Unlike other types of green tea, Sencha is steamed after harvesting. This preserves the bright green color of the leaves and the lively, herbal aromas that make the tea so unique. Sencha is considered the most popular green tea in Japan. However, this shochu is clear due to the distillation process.

Ten no Biryoku Sencha Shochu can be enjoyed straight or on the rocks. We also recommend drinking it oyuwari, i.e. extended with hot water (1:1 or 1:3), as this allows the flavor of the tea to develop particularly well. Of course, this shochu is also a great ingredient for unusual cocktails and long drinks such as a tea shark.

Green Tea Shochu (Sencha)
Japanese spirit
Net quantity: 720 ml
Alcohol: 25% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

Kitaya was founded in 1820 in the city of Yame in Fukuoka Prefecture. The city is located in the south of Kyushu's granary in the Tsukushi plain and is rich in nature and scenic beauty. Now in its eighth generation, the family business is dedicated to producing the finest alcoholic products, above all sake, sparkling sake, shochu and umeshu. The name "Kitaya" means "to convey much joy with sake".
Kitaya is deeply rooted in nature and the region. The water comes from the pure springs of the Mino Mountains and the rice is grown locally in its own fields. The brewers follow traditional methods, but at the same time rely on modern technology to guarantee the highest quality.

In 1973, Shigeru-san, the sixth-generation managing director, invented a low-pressure process for shochu (genatsu) production. This low-pressure process allows the mash to boil at a lower temperature, releasing the alcohol with a more subtle flavor profile than would be possible with atmospheric distillation. Using this reduced pressure distillation technique, he developed a new type of shochu that was significantly more aromatic than other shochus of the time.

Kitaya has already received several international awards and has won gold at the renowned International Wine Challenge (IWC) in London, including in the "Champion Sake" category. The brewery has also won awards at the Monde Selection and the US National Sake Appraisal. Just recently, Kitaya received the Excellence Award for its Sparkling Sake at the renowned Kura Master Competition in Paris in May 2025.