Ubugoe Shochu

Ubugoe means "the first cry of a child after birth" in Japanese. The word stands for new life or a new beginning and was brought onto the market by producer Bungi Meijyo specifically to celebrate these occasions.

Ubugoe Shochu is unique in many respects, as the use of blossom yeast is otherwise only known from sake production. And here, too, this is extremely rare. Only 29 of the more than 1,540 sake breweries in Japan use this method. And only two other shochu distilleries besides Bungi Meijyo use blossom yeast for shochu production. This is because blossom yeast is susceptible to the acidity produced by white koji. Each step requires a lot of time and effort, and it must be fermented at a very low temperature so that the aroma is not lost and the low-acid yeast can fully develop the properties of the blossom yeast. This effort is worth it: blossom yeast produces a very special taste that is beautiful and spicy in aroma. This gives the Ubugoe Shochu its unique character and its exciting, floral complexity.

Ubugoe is also a genshu shochu, i.e. a shochu to which no water is added after distillation. Genshu shochus must have an alcohol content of more than 36%. They are produced using long-term vacuum distillation.

Ubugoe can be enjoyed very well straight or on the rocks. Due to its high alcohol content, it is also ideal as a digestif or for cocktails.

Barley shochu
Japanese spirit
Net quantity: 720ml
Alcohol content: 41% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

Bungo Meijyo was founded in 1919 as "Kariu Sake Brewery" in Saiki in Oita Prefecture. The prefecture was originally an area where sake production flourished. Initially founded as a sake brewery, the company's focus shifted from sake to shochu due to the big shochu boom in Japan. In particular, Bungo Meijyo concentrated on barley shochu during the big trend in the 1975s. The barley for the company's shochus is grown entirely in Oita Prefecture. Bungo has a deep connection to agriculture. The water for shochu production comes from the Banjo River in Oita, which is considered one of the clearest rivers in Kyushu. The craftsmanship that has been passed down from generation to generation since the company was founded is essential to shochu production. Bungo Meijyo produces excellent shochu that is both innovative and traditional.