Paku-chii coriander

The alcoholic base for the Paku-chii is the finest Honkaku barley shochu, which has been stored in steel tanks for several years and is therefore particularly mild and soft. Fresh coriander is added in the second mash. In this way, the producer DEN-EN Shuzo achieves a particularly refreshing and impressive taste as well as a powerful aroma. No additives, fragrances or sweeteners are added. Pakuchi is grown in Kagoshima without any pesticides.

Coriander has become increasingly popular in Japan in recent years and has also triggered a boom. Pakuchi chips, Pakuchi sweets and Pakuchi sauce are available, as are Pakuchi mojito, Pakuchi lassi and Paku-chii spirit.

This spirit is ideal for cocktails, but can also be enjoyed on the rocks or mixed with tonic, soda, tea or juice. The alcohol content is 35%.

Shochu with coriander
Japanese spirit
Net quantity: 500ml
Alcohol content: 35% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

DEN-EN Shuzo was founded in 1905 in Hiwakicho Tonohara in Kagoshima Prefecture. The distillery is considered a pioneer in the field of barrel-aged shochu. In 1956, the country's very first barley shochu (mugi) was barrel-aged here. Since then, DEN-EN has perfected this method through many experiments. For example, DEN-EN Shuzo implemented the "Ongaku Jikomi" technique. This involves playing classical music to the shochu during production to speed up fermentation and improve ageing in the barrel. Classical music is of course also used in the production of the barrel-aged Imo (sweet potato) shochu, which DEN-EN has been working on for 18 years. In addition to great shochu, DEN-EN also produces fine liqueurs and brandies.