Green Tea Shochu Gyokuro

Gyokuro differs significantly from other types of tea. The tea bushes are shaded around 20 to 30 days before harvesting, which significantly increases the amino acid content, especially L-theanine. This results in a full-bodied, sweet and smooth taste with minimal bitterness and a lot of umami. Careful cultivation requires patience and precision: hand-picked leaves, gentle steaming and traditional processing ensure a tea experience that provides connoisseurs with a deep green infusion with a silky mouthfeel and complex aroma.
For the Ten no Biryoku Gyokuro Shochu, the fine Gyokuro tea is processed into a Honkaku Shochu by fermenting it with rice and rice koji and then distilling it. This is a patented process that gives this green tea shochu an amazingly complex and delicious aroma
Manufacturer Kitaya recommends drinking this shochu on ice or mixing it with green tea to bring out the tea even better. The oyuwari drinking method is also great, 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 unique ingredient for unusual cocktails and long drinks. In food pairing, it goes particularly well with dishes such as yakitori, hot pot and grilled meat.

Green Tea Shochu (Gyokuro)
Japanese spirit
Net quantity: 500 ml
Alcohol content: 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.