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Paku-chii Spirit (Coriander Spirit)
Paku-chii Spirit (Coriander Spirit) - Ginza Berlin
Paku-chii Spirit (Coriander Spirit)
Download the image in the gallery viewer, Paku-chii Spirit (Coriander Spirit)
Download the image in the gallery viewer, Paku-chii Spirit (Coriander Spirit) - Ginza Berlin
Download the image in the gallery viewer, Paku-chii Spirit (Coriander Spirit)

Paku-chii Spirit (Coriander Spirit)

DEN-EN Shuzo

Normal price €39,99

Unit price€79,98 per l

incl. VAT plus shipping / delivery time: 2-4 working days

This herbal spirit is not just for coriander fans: Paku-chii Spirit is made from pakuchi from Kagoshima, which is grown there with great care and is also pesticide-free. Coriander has been extremely popular in drinks in the Land of the Rising Sun for a number of years. This is also the case with this spirit, which is bottled at 35% vol. and is produced entirely without the use of additives such as flavorings or sweeteners. An absolutely fresh experience!


The alcoholic base for Paku-chii Spirit is the finest Honkaku barley shochu, which has been aged for several years, and is therefore particularly mild and soft. Fresh Pakuchi is added in the second mash. Through this, the manufacturer DEN-EN Shuzo achieves a particularly refreshing and impressive taste and a powerful aroma. No additives, fragrances or sweeteners are added. The Pakuchi is grown in Kagoshima absolutely pesticide-free.

Cilantro has become increasingly popular in Japan in recent years and has also triggered a boom in the country's beverage world. 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%.

Japanese spirit
Net quantity: 500 ml
Alcohol: 35% vol
Only for sale to persons of legal age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

About DEN-EN Shuzo

DEN-EN Shuzo was founded in Hiwakicho Tonohara in Kagoshima Prefecture in 1905. The distillery is considered a pioneer in the field of barrel-aged shochus. In 1956, the very first mugi (barley) shochu) in the country was barreled here. Since then, they have perfected this method through many experiments. DEN-EN Shuzo, for example, implemented the "Ongaku Jikomi" technique. For this, classical music is played to the shochu during production to speed up fermentation and improve aging in the barrel. Of course, classical music is also used in the production of the barrel-aged imo (sweet potato) shochu that DEN-EN worked on for 18 years. In addition to great shochu, DEN-EN also makes fine liqueurs and brandies.


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