This shochu is a real treat: The Kagamizu Ginger Shochu by Ochiai Shuzojyo provides the concentrated ginger power in the glass. And this, as usual with Shochu, without any artificial additives or even sugar. The Kagamizu Shochu has a great spiciness without being too obtrusive. If you like ginger, you will definitely love this Shochu! The Kagamizu Shochu is an absolute pleasure when hot or cold.
Ochiai Shuzojyo is based in beautiful Miyazaki on the island of Kyūshū. Owner Ryohei Ochiai is one of the most creative people in his industry: he likes to try out the unusual and produces results that are well worth seeing. His shochu range includes classics made from barley (mugi) or sweet potato (imo) as well as unusual raw materials such as shochu made from pumpkin, green peppers or ginger. The Kagamizu Ginger Shochu is simply distilled (Honkaku Shochu) and has a refreshing and crisp taste with a subtle spiciness. Ginger shochu is very rare. The production process uses 20% of the finest local ginger, barley for the secondary mash and rice koji using white koji. After production, the Kagamizu Ginger Shochu matures for two years in steel tanks. With its light, 25% vol, this shochu is a great food pairing for sushi and sashimi, fried foods (e.g. tempura), hearty and spicy dishes.
The Kakamizu Ginger Shochu tastes great on the rocks in the warm season or as a highball with soda (1:2) and a splash of lemon juice. Also with tonic water this shochu is a pleasure. In the cold season we recommend drinking Oyuwari with warm water (3:1) and a little honey.
Net quantity: 500 ml
Alc.: 25% vol.
Sold only to persons of legal age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin, Germany
About Ochiai Shuzojyo
Ochiai Shuzojyo was founded in 1909 in Miyazaki. The entire Miyazaki prefecture is famous for its fantastic shochus. Ochiai is a 4th generation family-run distillery that maintains the traditions of its 100-year past while evolving. While most shochus are made from sweet potatoes, barley, brown sugar or even rice, president and owner Ryohei Ochiai is known for breaking new ground and trying a lot. In addition to "classic" shochus made from barley or sweet potatoes, his distillery also produces high-quality shochus from unusual raw materials in small-scale production, such as pumpkin, green pepper, ginger or yomogi.